Choritzo..

[rik_uk3]

I discovered this on a recent trip too, adding a tomato cup-a-soup to a pretty bland pasta dish really gave it some life, a dash of Lea & Perrins helps too.

Cup O Soup is useful to have, Oxtail flavour makes a cheats gravy, helps thicken stew or broth etc although I would use the big packets of dried soup for this if cooking for more than me.

Ian mentioned porridge and it reminded me of my re-found love of Semolina. There is more to this childhood favourite than you may think, not just sweet dishes
http://en.wikipedia.org/wiki/Semolina So you could use it like you would Polenta and serve with your choritzo and tomato sauce Not tried but I will.

Read the article and next time an American goes on about 'Cream of Wheat' you'll know what he's on about.

[Tony]

I had choritzo this morning for breakfast, onions and mushrooms fried with choritzo and then egg poured in, cooked both sides, seasoned and scoffed very yummy

[sandbender]

This morning I sat under our apricot and cherry trees eating some raw Hungarian choritzo for breakfast (with a little bread and strong black coffee).

[Big Stu 12]

I use the Cuppa type Dried pasta pouches comes in a number of flavours, tip in water, chop some sausage.... the heat, 5 mins..... a nice warm light meal...

[rik_uk3]

I'm in Cardiff in the morning and will stock up on choritzo and kabanos. Had bratwurst from Lidl this morning with grilled toms and eggs which was nice.

Another little tip, buy choritzo in the pre (thin) sliced packs and cook in a dry pan 'American bacon' style until crisp, goes really well with scrambled eggs.

[The Big Lebowski]

This morning I sat under our apricot and cherry trees eating some raw Hungarian choritzo for breakfast (with a little bread and strong black coffee).

My kind of breakfast

[santaman2000]

Saw some in the commissary today with no casing; just choritzo meat in a plastic wrapper like patty sausage (never seen choritzo like that before) I may have to try that one day. Probably slice it and fry it like patty sausage.

[S.C.M.]

have you guys ever heard of linguiça? (if that doesn't come out right, it's sort of pronounced linguísa) Its sort of the same as choriço (or choritzo), but it is thinner and completely fine to eat raw

[santaman2000]

I've heard of "linquini" but that's a type of pasta. Whatever it is, it probably isn't really raw but rather comes cooked as part of the process; like some American smoked sausages.

[S.C.M.]

hmm, yeah "raw" isn't the right word at all... it's lovely sliced and fried though - it sort of "mushrooms" out at both ends. I shall look about for some pics

wiki link:http://en.wikipedia.org/wiki/Lingui%C3%A7a


gah, Google is useless for linguiça pics

[Huon]

hmm, yeah "raw" isn't the right word at all... it's lovely sliced and fried though - it sort of "mushrooms" out at both ends. I shall look about for some pics

wiki link:http://en.wikipedia.org/wiki/Linguiça


gah, Google is useless for linguiça pics

But not too bad for the Spanish equivalent longaniza

[abominable_scouse_monster]

I get some of it, throw it in a pan with onion, sliced new potatoes, mushrooms, baby sweet corn and garlic with butter, then toss in some cooked long grain rice goes down a treat at 3am in work.

I also cooked a rather tasty Choritzo risotto recently http://mostlyyummymummy.com/2010/09/...epper-risotto/

I also like it on toast, with come of this craimilised red onion dip you can get in Morrison's, when I cook it on the George foreman in work I have security hanging round on the mooch for some

[plastic-ninja]

I like it like this. It's how my sister in law in Portugal makes it with chourico.
Cube the chorizo in half inch pieces and drop into a very hot dry pan. Stir fry
until the fat melts into the pan then drop in some cubes of bread the same size.
Cook until the bread starts to crisp and all the fat has been soaked up then just
as the pan begins to smoke pour in a half glass of full bodied red wine. It is always
Palmela wine in her kitchen. No need to season ; just eat straightaway. Nice with
some broad beans and some leaves.
Cheers , Simon

[santaman2000]

hmm, yeah "raw" isn't the right word at all... it's lovely sliced and fried though - it sort of "mushrooms" out at both ends. I shall look about for some pics

wiki link:http://en.wikipedia.org/wiki/Linguiça


gah, Google is useless for linguiça pics

Thanks for the link. No, I haven't tried it but it definitely looks like something I WANT to try!

[DanDan The man called Dan]

thin sliced Zizzled by the fire on a toasting fork or griddle pan at home, crispy and in a sandwich while still hot. Simple but favourite snack or meal when I get carried away

[woof]

Well it looks like i've actualy made a useful contribution to the forum by starting this thread, please keep the recipe's/ideas coming.

Rob