HOMEMADE CHORIZO SAUSAGE
"Homemade sausage is so easy to make, but there's something about it that sounds very impressive."
Provided by Bobby Flay
Categories side-dish
Time 2h35m
Yield 8 patties
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons of the canola oil in a small saute pan over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook 1 minute. Add the oregano, cumin, paprika, cayenne and cinnamon and cook 1 minute. Add the vinegar and cook until reduced by half, about 5 minutes.
- Remove the onion-spice mixture from the heat. Transfer to a blender, add 1/4 cup cold water and blend until smooth. Pour into a bowl and let cool to room temperature.
- Add the ground pork to the onion-spice mixture and gently mix to combine. Mix in 1 teaspoon salt and 1/4 teaspoon black pepper. Cover and refrigerate at least 2 hours and up to 24 hours to allow the flavors to meld.
- To cook the chorizo, form the pork mixture into 8 patties. Heat the remaining 1 tablespoon canola oil in a cast-iron skillet over high heat until smoking. Add the patties and cook until golden brown and just cooked through, about 5 minutes per side. Remove to a paper towel-lined plate to drain. Serve hot.
MUSSELS STEAMED WITH CHORIZO SAUSAGE
Provided by Enid Nemy
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In large, deep sauté pan or casserole (5 quarts or larger), warm olive oil over medium heat and add chorizo, garlic and leek. Sauté until leek is transparent and soft, about 5 minutes. Add mussels, thyme, oregano and tomatoes. Stir well.
- Add wine and stock to sauté pan. Cover, and cook over medium heat until the mussels open, 6 to 8 minutes. Uncover pan, and simmer for a few minutes to reduce liquid by half. Add butter, and stir quickly with a fork to emulsify it into the sauce.
- Transfer contents of pan to a large serving bowl. Sprinkle with parsley and crushed peppercorns, and salt to taste. Serve with thick slices of toasted garlic bread.
Nutrition Facts : @context http, Calories 449, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 24 grams, Fiber 1 gram, Protein 37 grams, SaturatedFat 9 grams, Sodium 1217 milligrams, Sugar 2 grams, TransFat 0 grams
CHORIZO CON HUEVOS (SPICY MEXICAN SAUSAGE WITH EGGS)
An extremely simple dish that requires no skill or added spices or ingredients! We eat this for breakfast and even sometimes for supper.
Provided by MARNIKINS
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 15m
Yield 5
Number Of Ingredients 3
Steps:
- Place chorizo sausage in a skillet over medium-high heat; cook and stir until sausage is browned and cooked through, about 5 minutes.
- Stir eggs into the sausage; cook and stir until eggs are set and scrambled with the chorizo, 3 to 5 minutes.
- Warm corn tortillas on an electric skillet until they are heated through, about 2 minutes.
- Place egg and chorizo into corn tortillas.
Nutrition Facts : Calories 349.2 calories, Carbohydrate 13 g, Cholesterol 366.5 mg, Fat 23.5 g, Fiber 1.6 g, Protein 21.5 g, SaturatedFat 8.1 g, Sodium 582.3 mg, Sugar 0.9 g
SCRAMBLED EGGS WITH CHORIZO SAUSAGE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk together the eggs and milk and season with salt and pepper.
- Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the chorizo and cook, stirring, until just beginning to brown, about 5 minutes. Scoop the chorizo out of the skillet with a slotted spoon and transfer to a plate. Wipe the skillet out with a paper towel.
- Return the skillet to medium to medium-low heat and heat the remaining 1 tablespoon oil. Add the egg mixture and cook, stirring, about 3 minutes. Add the chorizo and cook, stirring, about 2 to 4 minutes more depending on the desired firmness of the eggs. Serve immediately.
CHORIZO SAUSAGE
Chorizo is a chile-garlic flavored sausage much loved in Mexico and the American Southwest, but most of the commercially-available kinds are made with beef byproducts (such as salivary glands) that don't appeal to many folks. Here's a great recipe that uses ground pork, instead. It is a fresh sausage, so cook it thoroughly. It's highly flavored, so a little goes a long way. It is convenient if it is wrapped and frozen in small packages. Chorizo can be used in many ways! For breakfast, saute it and add to scrambled eggs. Fry up some chorizo and add some beans and spices, or grits or potatoes. Add it cooked to your burrito or taco fillings. It also is good to add cooked to a red chile sauce, stew, or any other dishes you'd like to have a nice Mexican flavor.
Provided by Julesong
Categories Pork
Time 20m
Yield 2 pounds
Number Of Ingredients 12
Steps:
- Break the colorin chiles into 3 pieces, and put them and the deArbol peppers in a bowl.
- Pour the boiling water over them and let them sit until they're re-hydrated and soft.
- Place the re-hydrated chiles together with the liquid into a food processor and add the garlic, oregano, cumin, black pepper, sugar, vinegar, tequila, and salt, and process until the mixture is smooth.
- Place ground pork and the liquid mixture into a sturdy electric mixer (such as a KitchenAid) and mix well.
- When secured in a sealed container, this chorizo keeps well in the refrigerator for a couple of weeks. I usually let it sit in the fridge for a couple of days to let the flavors meld, then divide it into smaller portions of 3 to 4 ounces (that's about two servings) and freeze it. If you have casings, you can also stuff it into those and smoke it - very tasty!
Nutrition Facts : Calories 1410.6, Fat 95.5, SaturatedFat 35.2, Cholesterol 426.8, Sodium 4411.5, Carbohydrate 12.1, Fiber 3.3, Sugar 3, Protein 118.6
SPICY MACARONI AND CHEESE WITH CHORIZO SAUSAGE
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees F.
- Cook the pasta in salted, boiling salted water until al dente. Drain in a colander.
- Add the cherry tomatoes to a sheet tray, drizzle with olive oil and season with salt and pepper. Bake for 20 minutes, until visibly plump and softened.
- Heat a large skillet over medium heat. Add 2 teaspoons of olive oil. Saute the chorizo in a saute pan until crisp. Remove.
- Melt 6 tablespoons butter in a large saucepot over medium heat. Add flour, stirring for 1 minute. Whisk in the warmed milk and bring to a boil. Continue to whisk constantly. Stir while adding the mustard, hot sauce and Worcestershire. Stir in the cheese; reserving 1/2 cup for the topping. The mixture will thicken as the heat increases.
- Pour the drained pasta into the cheese sauce and mix well. Add to a 3-quart casserole dish. Add the chorizo and roasted cherry tomatoes. Top with reserved cheese and the fried onions. Bake for 35 minutes. Can be made ahead, covered and refrigerated. Bring to room temperature before baking if refrigerated.
SAVORY CHORIZO SAUSAGE, RICE & BEAN SOUP
Perfect as a cool-weather warmer-upper-or any time of year when you're in the mood for a hearty soup. Just reading the ingredients list-chorizo sausage, black beans, garlic-and-butter flavored rice-is enough to make your mouth water. Enjoy!
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 42m
Yield 8
Number Of Ingredients 11
Steps:
- In a Dutch oven over medium heat, brown sausage (10 to 12 minutes).
- Add onion and garlic. Continue cooking, stirring occasionally, until onion is softened (4 to 5 minutes).
- Add remaining ingredients except Parmesan cheese.
- Reduce heat to low; continue cooking 12 to 15 minutes.
- Scoop into individual bowls and sprinkle with 1 tablespoon Parmesan cheese. Refrigerate leftovers.
Nutrition Facts : Calories 418.3 calories, Carbohydrate 28.7 g, Cholesterol 56.2 mg, Fat 23.8 g, Fiber 3.4 g, Protein 21.4 g, SaturatedFat 9.3 g, Sodium 1242.6 mg, Sugar 3.2 g
CHORIZO (MEXICAN SAUSAGE)
Make and share this Chorizo (Mexican Sausage) recipe from Food.com.
Provided by Galley Wench
Categories Pork
Time 10m
Yield 1 pound
Number Of Ingredients 7
Steps:
- Mix all ingredients together.
- Chill before using.
Nutrition Facts : Calories 1290.5, Fat 100.5, SaturatedFat 36.4, Cholesterol 326.6, Sodium 2812.3, Carbohydrate 15.7, Fiber 8.3, Sugar 1.8, Protein 80.2
CHORIZO OR HOMEMADE MEXICAN SAUSAGE
Found this chili and garlic sausage on a free Southwest web site. The recipe calls for pork but said you could use venison as well. Hope you like it! Be SURE to wear gloves if you knead this my hand...=0!
Provided by Aroostook
Categories Pork
Time 35m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Place meat in a large bowl.
- Have everything cool.
- Break up the meat, sprinkle evenly with the rest of the ingredients.
- Make sure everything is evenly mixed by kneading the mixture with your hands.
- At this point the chorizo will keep for at least a couple weeks in your refrigerator, Or let it season for a couple days in your refrigerator, then wrap it in small packages, (3-4 ounces is about right for two people), and it will freeze fine for months.
- It can also be stuffed into casings and smoked like any other pork sausage.
CHORIZO SAUSAGE CORN CHOWDER
The spiciness of the sausage in this chowder is a wonderful counterpart to the corn's sweetness. Let this soup warm you up. -Robin Haas, Cranston, Rhode Island
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a nonstick Dutch oven, saute the corn, onion and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, sherry, bay leaves, thyme and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes. Discard bay leaves., Cool slightly. In a food processor, process soup in batches until blended. Return all to pan. Stir in sausage and cream; heat through. Sprinkle with cheese, red pepper and green onions.
Nutrition Facts : Calories 331 calories, Fat 15g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 1144mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 3g fiber), Protein 22g protein.
CHICKEN WITH RED CHILE SAUCE AND SAUSAGE (POLLO CON SALSA ROJO Y CHORIZO)
This is the way Mexican cooks prepare chicken - so tender and flavorful! Looks complicated, but it is really so easy. Garnish with chopped avocado, onion, radish or cheese, if you want. You could serve this with Mexican rice and/or beans, or just some fresh fruit (mango, pineapple, papaya, etc.)
Provided by MexicoKaren
Categories World Cuisine Recipes Latin American Mexican
Time 1h45m
Yield 6
Number Of Ingredients 10
Steps:
- Remove the stems, seeds, and membranes from the ancho chiles and guajillo chiles, then soak in hot water until softened, about 20 minutes.
- Meanwhile, bring a pot of water to a boil. Remove the stems from the tomatoes, then cut a shallow X on the bottom. Drop the tomatoes into the water, and cook uncovered until the skin begins to peel off, about 30 seconds. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the tomatoes are cold, peel the skin off. Drain chiles and transfer to a blender along with the peeled tomatoes, garlic, onion, and chicken broth. Blend until smooth.
- Heat 1/2 of the corn oil in a saucepan over medium heat. Stir in the chile mixture, then reduce heat to low and simmer for 10 minutes. Season with salt. Heat the remaining corn oil in a large skillet over medium-high heat. Brown the chicken legs in 2 batches and remove from the skillet.
- Stir the chorizo into the same skillet; cook and stir until the chorizo is evenly browned. Drain any excess oil and stir in 1 cup of the chile sauce. Return the chicken to the skillet, along with the remaining chile sauce. Bring to a simmer and continue cooking until chicken is tender, 1 hour to 1 hour and 15 minutes.
Nutrition Facts : Calories 500.1 calories, Carbohydrate 8.6 g, Cholesterol 132.8 mg, Fat 33.5 g, Fiber 2.8 g, Protein 40.2 g, SaturatedFat 9.2 g, Sodium 562 mg, Sugar 1.8 g
CHORIZO SAUSAGE SEASONING MIX
Provided by Food Network
Number Of Ingredients 11
Steps:
- Blend the pork, pork fat, and seasonings together. Refrigerate 1-2 days to allow the spices and meat to infuse together.
- With the cold coarse attachment of the meat grinder work the seasoned pork through the grinder. Send 1/2 of the mixture through the grinder a second time. Mix thoroughly. Stuff the casings using a funnel and tie at desired link size. Prick the sausages so they do not burst while cooking.
PAELLA CUBANA CON CHORIZO, MARISCO Y POLLO (CUBAN PAELLA WITH SAUSAGE, SEAFOOD AND CHICKEN)
A very traditional Cuban dish and originally from Spain, this dish is a seafood paradise, including the best ingredients which give it a very zestful taste. It is very time consuming, and takes several hours to cook, but the results are well worth it! This is a delicious traditional Cuban Paella. You will need a paellera pan or...
Provided by R C
Categories Fish
Time 1h25m
Number Of Ingredients 24
Steps:
- 1. STEP 1-STARTING YOUR PAELLA: You will need a paellera or large covered pot.
- 2. Heat the olive oil over medium-high in the paellera. Lightly brown the chicken pieces on both sides, then place the sausage (chorizo) while the chicken is frying. Once the chicken is browned on both sides, remove the chicken and sausage and place them in a large bowl.
- 3. Next place the onions, green bell peppers and garlic in the paellera and saute until the onion is translucent.
- 4. Add the salt, tomato sauce, chicken broth, and wine to the paellera. Cover and cook for 5 minutes.
- 5. Add the chicken, sausage, rice, water, bay leafs, peas and saffron to the paellera. Stir in all the ingredients well. Cover, reduce the heat to medium-low and simmer for half an hour. The rice should be tender at this point.
- 6. STEP 2-THE FISH PREPARATION: While the rice is cooking, prepare the seafood.
- 7. Heat extra olive oil in a large pan, and saute a few extra sausage pieces in the olive oil. Remove the sausage, then saute the shrimp, pieces of lobster, mahi-mahi and scallops for a couple of minutes.
- 8. Remove the seafood, and mix into the paellera, stirring all of the seafood into the rice.
- 9. Remove paellera from stove, and place in the oven (preheat to 350 degrees). Bake for 15 minutes to allow the flavors to blend.
- 10. Allow to cool for 5 minutes and serve. You may also garnish with sliced red bell peppers, asparagus spears and tomatoes . Enjoy!
ARROZ CON CHORIZO (RICE AND SPANISH SAUSAGE) RECIPE - (4.2/5)
Provided by á-1605
Number Of Ingredients 11
Steps:
- Place Chorizo in a covered skillet with 2 tablespoons of Olive Oil on medium low heat, turning until they are done. When the chorizo is browned, place on paper towels. When cooled, slice thinly, place on the side when done. Cook rice with spices: Olive Oil, Adobo, Tomato Paste, Bijol, Sason, Sofito as per manufacturers directions. When rice is done, add sliced Chorizo and cup of peas. Mix and continue to warm rice for 15 minutes more. Serve warm. Enjoy!
CHORIZO SAUSAGE, MUSHROOMS AND LENTILS
This is a hearty and tasty one-pot meal, and is especially delicious served with crusty bread or mashed potato.
Provided by Daydream
Categories Pork
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a heavy based saucepan. Add the bacon and cook over medium heat until it is golden and has released its fat.
- Add the onion, carrot, celery, leek, bay leaves, thyme and garlic to the pan and cook 8 to 10 minutes, stirring from time to time. Add the sliced mushrooms, and cook a few more minutes until mushrooms have softened.
- Meanwhile, brown the sausages, then cut them into 1/2 inch pieces.
- Add the wine, stock and sausages to the pan and bring to the boil.
- Reduce heat and simmer the mixture for 20 minutes. Give it a stir from time to time, and add a little more red wine or stock if necessary.
- At the end of this time, add the lentils.
- Fold in the spinach and parsley and cook until wilted.
- Season to taste with salt and pepper, and serve piping hot.
Nutrition Facts : Calories 2573.8, Fat 156.2, SaturatedFat 56.1, Cholesterol 321.9, Sodium 4942.8, Carbohydrate 141.7, Fiber 65.2, Sugar 8.7, Protein 142.5
CHICKEN AND CHORIZO SAUSAGE GUMBO
Make and share this Chicken and Chorizo Sausage Gumbo recipe from Food.com.
Provided by The Great Googilymo
Categories Gumbo
Time 3h
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- First make the roux. To make roux, heat oil in saucepan. Add flour and cook, stirring constantly, until flour turns a dark brown.
- Be careful not to burn. Set aside.
- In another saucepan, saute sausage, onions, green and red bell peppers, garlic and celery in garlic butter for approximately 10 minutes;.
- Stir in roux, canned tomatoes and seasonings and let simmer for 20 minutes. Slowly stir in 1 litre chicken broth and.
- simmer to reduce stock for about 2 hours. Adjust with water or chicken stock to taste. Add the raw chicken about 5-10 minutes before serving and let it cook in the gumbo. Serve over hot rice.
Nutrition Facts : Calories 1007.8, Fat 74.3, SaturatedFat 19, Cholesterol 171.2, Sodium 1180.4, Carbohydrate 39.6, Fiber 8, Sugar 8.6, Protein 49.2
CHORIZO SAUSAGE EGG BAKE CASSEROLE RECIPE - (4.3/5)
Provided by HotDishHomemaker
Number Of Ingredients 9
Steps:
- 1. Preheat your oven to375 degrees. Now we need to prepare the Spaghetti Squash before baking it. I decided to include directions on how to do this since some of you have not made Spaghetti Squash before. It is very simple. Slice the Squash in half lengthwise and in the center you will see seeds and some slimy strands, just like the inside of a pumpkin. You need to scoop that out with a spoon 2. Now just put the Spaghetti Squash on a baking tray and cook for about 35-40 minutes. The Squash should be fork tender. 3. When it is done remove it from the oven and allow it to cool. 4. While waiting for the Squash to cool lets cook the Onions and Sausage. Remove the Sausage from the casing and crumble it into a large frying pan. Add the diced Onions into the same pan. 5. Cook until the Sausage is browned and the Onions are tender. 6. Drain off any excess grease and allow the Onions and Sausage to cool. 7. Back to our Spaghetti Squash! It should be cool enough to handle now so grab a fork and merely drag it across the inner surface and you will see it comes out of the skin looking like spaghetti or shredded potatoes as you see here. 8. Continue until you have removed all the flesh from the shell. You should get about 4-5 cups. 9. Spray a 9 x 13 baking dish with non stick cooking spray. Add the Spaghetti Squash into the pan in an even layer. 10. Next we are going to add the Sausage and Onion to the pan in an even layer on top of the Spaghetti Squash. 11. Now add the Green Chiles and Black Olives over the Sausage in an even layer. 12. It is Salsa time! Spread the Salsa evenly in the pan using a spatula. 13. Now sprinkle 1 & 1/2 Cups of the Cheese evenly on top of the Salsa 14. In a medium size bowl, whisk together the Eggs and Heavy Cream. 15. Pour the Egg mixture evenly over the Cheese layer in the pan. 16. Now top the Egg layer with the remaining Cheese (1 & 1/2 Cups). 17. Now cover the pan and refrigerate for 6-8 hours. 18. After the Egg Bake Casserole has chilled for 6-8 hours, preheat your oven to 350 degrees. Bake the Egg Bake Casserole for 50-60 minutes uncovered. 19. You will know when the Egg Bake Casserole is done when it is bubbly the Cheese is all melted and slightly browned on the edges. 20. Let the Egg Bake Casserole cool for 3-4 minutes before cutting into it. Just like lasagna, you don't want all your fillings to fall out when you cut it. Serve this with a side of Sour Cream and a little hot sauce if you are so bold! By the way if you are on a low carb diet....this fits right in! Recipe by: Hot Dish Homemaker
THE NEELY'S SPICY MACARONI AND CHEESE WITH CHORIZO SAUSAGE
Mmmmmm Good!
Provided by Brandy Bender
Categories Other Side Dishes
Time 1h15m
Number Of Ingredients 14
Steps:
- 1. Heat oven to 350 degrees F.
- 2. Cook the pasta in salted, boiling salted water until al dente. Drain in a colander.
- 3. Add the cherry tomatoes to a sheet tray, drizzle with olive oil and season with salt and pepper. Bake for 20 minutes, until visibly plump and softened.
- 4. Heat a large skillet over medium heat. Add 2 teaspoons of olive oil. Saute the chorizo in a saute pan until crisp. Remove. Melt 6 tablespoons butter in a large saucepot over medium heat. Add flour, stirring for 1 minute. Whisk in the warmed milk and bring to a boil. Continue to whisk constantly. Stir while adding the mustard, hot sauce and Worcestershire. Stir in the cheese; reserving 1/2 cup for the topping. The mixture will thicken as the heat increases.
- 5. Pour the drained pasta into the cheese sauce and mix well. Add to a 3-quart casserole dish. Add the chorizo and roasted cherry tomatoes. Top with reserved cheese and the fried onions. Bake for 35 minutes. Can be made ahead, covered and refrigerated. Bring to room temperature before baking if refrigerated.
TOFU CHORIZO " SAUSAGE"
I've found that the flavor of chorizo is mostly in the seasoning. Using an assortment of strong seasonings creates that intense flavor, and the long cooking provides the chewy texture. You need a decent food processor for this recipe. This recipe is from The Complete Vegan cookbook, one of my favorite resources.
Provided by Chef Edlear
Categories Soy/Tofu
Time 2h
Yield 3 cups, 12 serving(s)
Number Of Ingredients 13
Steps:
- Press the tofu; slice the block of tofu into 1/2 inch slices, and lay them out on a clean dish towel. Cover with another clean towel, and place a large baking sheet on top. Weight the sheet down with a large can or two, and leave tofu to drain for an hour.
- Heat a large cast iron skillet over medium high heat. Tear the chiles into large pieces, discarding the stems and most of the seeds.
- Toast the chile pieces in the hot skillet, pressing down on them occasionally They will blister and turn a lighter shade.
- When the chiles are toasted, place them in a food processor along with the garlic, oregano, paprika, cumin seeds, salt, pepper flakes, cloves, and cinnamon stick. Process until this is all finely ground.
- Add the vinegar, peanut butter and 1/4 cup of the vegetable stock and process until smooth. Add the rest of the vegetable stock. Transfer this mixture to a saucepan, and place over medium high heat.
- Crumble the drained tofu into the saucy mixture and turn the heat down to medium low. Cook over medium low heat until fairly dry and crumbly looking, at least 20 minutes. Stir frequently, this can stick.
- Use immediately or store in the refrigerator for up to a week.
Nutrition Facts : Calories 66.2, Fat 4.1, SaturatedFat 0.8, Sodium 219.4, Carbohydrate 4.3, Fiber 1.7, Sugar 0.7, Protein 4.8
TAPAS STYLE SPANISH RIOJA MARINATED CHORIZO SAUSAGE
A deliciously simple and yet very tasty Spanish Tapas dish. The beauty of this recipe is that is steeps in the wine for 24 hours - making it very easy to plan ahead. Serve in an an attractive earthenware dish and sprinkle with chopped flat leaf parsley. I like to skewer these with toothpicks, to make it easier and less messy to eat! Do try to use very high quality Spanish Chorizo sausage - the cheaper types do not taste nearly as good, and contain a very high fat content.
Provided by French Tart
Categories Lunch/Snacks
Time P1DT12m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Prick the sausages all over and place into a dish.
- Pour the wine over the sausages, then add the black peppercorns and crumbled bay leaves - cover and leave to steep in the marinade for 24 hours.
- Drain the chorizo sausage and cook them on a well oiled, medium-hot griddle pan for about 6 minutes each side, or until evenly browned and crispy.
- Slice the sausages thickly and skewer with a toothpick.
- Serve alongside other tapas style dishes, such as olives, cubes of cheese and crusty bread.
- This recipe can also be cooked on the barbeque - to great effect!
Nutrition Facts : Calories 1050.6, Fat 71.4, SaturatedFat 26.2, Cholesterol 149.7, Sodium 2120.9, Carbohydrate 60.2, Fiber 19.7, Protein 46.8
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