How do I Braise Chorizo?

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. 

Ruby Chorizo

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.

Braising Chorizo

Periodically skim the surface to remove any impurities. Keep the heat as low as possible to prevent burning.

Skim Impurities

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.

Advertisements

4 thoughts on “How do I Braise Chorizo?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s