Grilled Chorizo Sausages: Cooking Tips and More
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YouTubeWalton's
One pot sausage and rice #Ingredients - 1 onion - 1 carrot - 1 stick celery - 2 cloves garlic - 2 chorizo sausages - 2 tbsp olive oil - ½ tsp smoked paprika - Salt and pepper to taste - 120g (4.2 oz) Arborio rice - 500ml (17 ½ oz) chicken stock - 60g (2.1 oz) baby spinach Method#mMethod 1. Peel and finely dice the onion and carrot, finely dice the celery then set aside. 2. Crush and roughly chop the garlic, then set aside. 3. Slice the chorizo into chunks, (3-4cm thick) then set aside. Step 2 1.
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One pot sausage and rice #Ingredients - 1 onion - 1 carrot - 1 stick celery - 2 cloves garlic - 2 chorizo sausages - 2 tbsp olive oil - ½ tsp smoked paprika - Salt and pepper to taste - 120g (4.2 oz) Arborio rice - 500ml (17 ½ oz) chicken stock - 60g (2.1 oz) baby spinach Method#mMethod 1. Peel and finely dice the onion and carrot, finely dice the celery then set aside. 2. Crush and roughly chop the garlic, then set aside. 3. Slice the chorizo into chunks, (3-4cm thick) then set aside. Step 2 1.
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Choripán - An Argentinian favourite. It’s simple, grilled sausage, crusty bread, and Chimichurri. The simple combination of Chimichurri and grilled meat is always a winner, love it. Ingredients (Chimichurri makes spare) Sausage (Chorizo criollo/parrillero if you can get it) - 1 Crusty bread (pan francés/small baguette or similar) - 1 Fresh red chilli - 1 Parsley - A small handful Oregano (dried) - 1 tsp Garlic - 2 small cloves / 1 large clove Olive oil - 60ml Red wine vinegar - 15ml Pantry Salt
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