Place the lentils in a large soup pot.
Add enough cold water to cover them by 3 inches.
Bring the lentils and water to a boil over medium-high heat, reduce the heat to low, and add the whole sausages and 2 tablespoons of the olive oil.
Cook the lentils for about 45 minutes.
Add the potatoes, carrots, onions and green and red peppers, and cook for about 20 minutes longer, until the vegetables are fork-tender.
Cut each chorizo in half, and serve 1 piece to a bowl.
Season to taste with salt, and serve.
Shuck the oysters (remove them from their shell) and then place back in their cleaned half shells.
Divide the diced chorizo between the oysters.
Splash each oyster with sherry and then use a blowtorch to crisp the chorizo. Alternatively, if you do not have a blowtorch, gently fry the chorizo until crispy in a frying pan before topping the oysters.
Mix all ingredients in a container that you can refrigerate. Put in the fridge over night and mix again in the morning. Stuff into hog casings (or not). cook or grill to recommended temp (160 f ). Its easy to cut this recipe in half if you want just a little.
Or you can sub wild game for the meat in any amount if you are a hunter.
Just remember sausage needs a certain amount of fat for taste.
tand 1 hour. Meanwhile, cook chorizo over medium heat in skillet
anufacturers specifications.
Cook your Chorizo in a large Dutch Oven
Saute bacon and onion in oil.
Add rest of ingredients. Bake in a covered casserole dish at 300\u00b0 until rice is done.
o the skillet. Add the chorizo and cook for 30 seconds
eeded.).
Add chopped garlic chorizo and sun dried tomatoes. Cook
low cooker, along with the chorizo, and stir to combine. Cover
Sort and rinse the lentils.
Combine the lentils, water, potato, carrot, celery, onion, undrained tomatoes, and chorizo in a large heavy saucepan.
Bring to a boil and reduce the heat.
Simmer for 1 1/2 hours.
Add the beef bouillon, catsup, and worcestershire sauce.
Simmer for 30 minutes or longer.
Season with salt to taste.
Serve in a bread bowl for a special treat.
bout 3 minutes. Add garlic, chorizo and tomato puree and stew
in a dry skilet on med heat, toast all the dry spices until fragrant. Let come to room temp then mix with garlic and pork. Season with salt and pepper. make sure to mix really well. Let stand for 2 hours in the refrigerator before using.
In a wok or large skillet, coat with oil and sear the chorizo over high heat. Break up the chorizo into small pieces and cook about 5 minutes until browned. Add the rice and scallion whites and heat through. Check the seasoning.
To prepare the chorizo patties: Mix all the ingredients
Chorizo -- To a large sauce pan,
ver medium heat. Add the chorizo and cook until almost crispy
an and gently brown the chorizo on both sides for about
b>recipe (about 15-20 minutes). Stir occasionally.
Filling:
Brown chorizo
quare pans of your favorite recipe or a boxed mix (you
4 hours.
Drain the chorizo sausage and cook them on
n med-high heat. Add chorizo to render fat & brown.