I use Chorizo in a lot of my cooking as a great flavour packed ingredient for recipes such as Sauté Squid with Harissa and Chorizo and Scallops with Sweet Potato Puree and Braised Chorizo. If you braise or confit the raw Chorizo in oil, as you slowly cook out the sausage meat, the garlic and paprika infuse the cooking oil. It is very simple to prepare and will last for up to two weeks in a sterilised, sealed jar in your refrigerator. Used sparingly as it is a rich, full flavoured addition to any kitchen, used in salads, soups, casseroles and stews. I personally prefer the flavour of sweet, mildly spiced Spanish Chorizo.
For the Braised Chorizo
200 gr raw Chorizo, cut into fine cubes, slices or strips
Around 600 ml Olive or Vegetable Oil
Dice or cut the Chorizo sausage into pieces.
Place in a medium-sized, heavy-bottomed, saucepan and cover with the oil. Place over the lowest possible heat and cook for at least an hour and a half until the sausage is soft.
Periodically skim the surface to remove any impurities. Keep the heat as low as possible to prevent burning.
If you have gas, a pilot light is ideal or the corner of an Aga, you just want the gentlest of simmers. Once cooked allow to cool thoroughly, the Chorizo can be made prior to cooking, stored in the refrigerator and gently warmed through just before plating up. Store in a glass jar with a tightly fitting lid as the oil quickly discolours plastic containers.