Chorizo Sausage

First what is Chorizo Sausage, 

It's basically a cured pork sausage flavored with a few particular herbs and spices, most importantly 'pimenton' (smoked Spanish paprika) which gives it its distinctive flavor. If it's made with spicy pimenton then the result is obviously a spicy chorizo.

Chorizo is great for breakfast. Thaw out a package, fry it up lightly while breaking it up, and when fried, scramble in a few eggs. This is wonderful by itself, or with tortillas.

Chorizo can be simmered in beverage, fried or barbecued and eaten with bread or any other addition.

In Guatemala I ran into this wonderful tasting sausage everywhere I would eat. At first my taste buds were not ready for the flavor of this sausage because I was so use to breakfast sausage here in the States. But it did not take long for my taste buds to get use to the wonderful flavor of this delicious meat.

 

If you are willing to try new things and love sausage this delicious sausage will change you for ever.

Here is a recipe that I found that I totally love;

Warm yourself with a bowl of delicious chorizo sausage stew with baby potatoes and cannellini beans.

Ingredients:

• 5 chorizo sausages (10.5 oz. or 300gm)
• 1 medium onion, diced
• 3 cloves garlic, crushed
• 8 baby potatoes, halved
• 1 (28 oz) can Italian tomatoes, roughly chopped
• 1 tsp sea salt
• 1 tsp chili flakes
• 1 (16 oz) can cannellini beans, drained
• 1/2 cup water
• A handful of flat leaf parsley, finely chopped
• 3 Tbsp olive oil
• French bread for mopping up sauce (optional)

Preparation:

1. Par-boil the potatoes for 8 minutes. Drain and set aside.
2. Use a fork to poke some holes in the sausages. This allows the fat to run out. Fry the sausages in about 1 tablespoon of olive oil over a medium-heat until they're cooked. Cooking time is dependent on the size of the sausage. Set aside to cool and then cut into 1 inch slices.
3. In a large saucepan, saute the onion in 2 tablespoons of olive oil over a medium heat until translucent. Add the garlic, salt and chili flakes and stir-fry for 30 seconds.
4. Add the chopped canned tomatoes and juice from the can, stir well and gently simmer for 5 minutes. Add the potatoes and cannellini beans and stir again.
5. Turn the heat down to medium-low and cover the pot. Simmer for 25 minutes. After this time, add the sausage slices and stir well. Add the parsley and stir again.
6. Simmer for another 5 minutes and taste. Add a little more salt if necessary.
7. Serve in bowls with a crusty bread to mop up the sauce.