Recipes with Chorizo

Mexican meatloaf

Arrow went and chop it fine. Remove the kernels from the pepper, wash it, dip it dry and cut it into small tern. Put both pieces in a 1 tbsp. Warm oil until they are tender. Heat the oven up to 200C. Squeeze the sausage frog out of the skin and mix it wi

Homemade sausage

Cut the cooked neck fillet into small tern or finely chop with a stirrer while still hot. In the blender it becomes too finely. Season with salt and pepper. Mix chopped minced meat and stir the egg. Cut chorizo ​​into small tern and grate on a dry pan with

Chorizo ​​Bread

If necessary remove sausage skin. Chop the sausage roughly, you need 1 cup full. Set aside. Mix in a bowl of flour, parmesan cheese, sugar, baking soda, fennel seeds, salt and soda. In another bowl whisk the butter cheese until it is soft, then mix milk

Cauliflower Soup

Saute cauliflower in bouquets, chopped onion and garlic in a saucepan for a few minutes in the butter. Then cook and boil for 25 minutes. Add milk and blend, come back to the stove and season with salt and pepper. When serving, whip the butter, sprinkle

Pigs and black beans (Faioada Completa)

Cut chorizo ​​and pork chops into big tern and brown in butter. Add chopped onions, cloves, bay leaves, cumin and garlic and continue for 1 minute. Add broth dice that you have dissolved in the water. Let the meat simmer until it's almost tender - approx. ½

Pizza with chorizo

Dough: Bring all the ingredients into a bowl and it's often together with your hands in 10-15 until the dough is cool and delicious. Let the dough rise for my 4 hours. pizza Turn on the oven at max. (250-300 degrees) Warm the bag or frying pan up. Div

Omelet with chorizo ​​and crisp parma ham

The chorizo ​​sauce is cut into small tern and chopped. Eggs, cheese and pepper are whipped together and the tomatoes are cut into slices. Chorizo ​​and onion roasted in a little olive oil on a small forehead. Remove the mixture from the forehead and comple

Hams as roulade

Remove skins or nets. Cut lengthwise around the hamburger back, so that it eventually can be scrolled in one long piece, which is 1-2 cm thick. Butter Crunch thin with Dijon-mustard. Sprinkle with light hand (preferably fresh, minced) Rosemary and thyme an