CHORIZO NUGGETS WITH CHIMICHURRI DIPPING SAUCE

Chorizo Nuggets with Chimichurri Dipping Sauce image

Little bites of chorizo sausage battered and topped with chimichurri sauce--perfect for an appetizer party!

Provided by Betty Crocker Kitchens

Time 2h45m

Yield 48

Number Of Ingredients 17

Ingredients

1 bunch fresh parsley (about 1 cup firmly packed)
1 small onion, cut into fourths
2 cloves garlic
2 tablespoons olive oil
1/4 cup white vinegar
1/2 teaspoon salt
1/4 cup sour cream
3 cups oil for frying
1 cup plus 2 tablespoons Original Bisquick™ mix
1 package (12 oz) smoked chorizo links, cut into 48 (1/2-inch) pieces
2 eggs
1 cup milk
1 cup cornmeal
2 teaspoons ground cumin
1/2 teaspoon pepper
48 toothpicks
Garnishes, if desired: cubed Manchego cheese, sliced green onions, sliced tomatoes, bite-size pieces red bell pepper, parsley sprigs

Steps:

In blender or food processor, place all Chimichurri Sauce ingredients except sour cream. Cover; blend on high speed until well blended. Stir in sour cream; cover and refrigerate 2 hours.
In 2-quart heavy-bottom pan, heat 2 to 3 inches oil to 375°F.
In medium bowl, place 2 tablespoons of the Bisquick mix; add chorizo, and toss to lightly coat. In medium bowl, mix eggs, milk, remaining 1 cup Bisquick mix, the cornmeal, cumin and pepper. Dip Bisquick-coated chorizo into batter.
Fry 4 or 5 chorizo at a time in hot oil 3 to 4 minutes, turning once, until golden brown. Drain on paper towels.
Serve on toothpicks with garnishes and sauce.

Nutrition Facts : Calories 90, Carbohydrate 5 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 0 g, TransFat 0 g