Prep 5 mins
Cook 10 mins
Adapted from a recipe in 'The Australian Women's Weekly's TAPAS antipasto mezze'. Chorizo sausage - surprisingly NOT in the Zaar Kitchen Dictionary - is a sausage of Spanish origin made from ground pork, garlic and chillies, so if you cannot get chorizo sausages that gives you the general idea: just substitute with a sausage you really like. The appeal of the dish is certainly going to be largely determined by your choice of sausage; and if you like a bit of heat in your food, either choose a spicy sausage or add something like red pepper flakes in step three. 680g? Well, 500g = 1lb; 750g = 11/2lb, and exact quantities are obviously not crucial here. 5mm? 3mm =1/8 inch and 6mm = 1/4 inch. Again, the exact size of the slices is not crucial, but be ready to decrease or increase your cooking time according to the thickness of your sausage slices. You can prepare this recipe to the end of step two earlier in the day (and have the additional ingredients ready) and complete step three just prior to serving.
- 4 (170 g) chorizo sausages
- 1 tablespoon olive oil
- 2 garlic cloves, finely minced
- 1⁄2 teaspoon mixed dried Italian herb seasoning
- red pepper flakes, to taste (optional)
- 1⁄4 cup fresh flat leaf parsley, finely chopped
- Cut the sausages into 5mm slices; cook the sausage slices in a large heated pan, preferably non-stick, stirring until crisp; drain on absorbent paper.
- Discard the fat from pan and wipe the pan clean with kitchen paper towelling.
- Heat the olive oil in the same pan; cook the sausage slices, garlic, Italian herbs and red pepper flakes (if using) until they are heated through and serve the sausage slices on toothpicks, sprinkled with the fresh parsley, as part of an antipasto platter.
Just made this for my husband and me, and my husband's comment was that "this chorizo should be in a Spanish restaurant." Easy to make, I appreciate the draining instruction in the beginning and I made exactly as directed except for omitting the parsley so the full flavor of the chorizo and garlic could come through. Nice recipe.
This made a nice early supper for DH tonight. He actually made his more like a mexican supper in that he wrapped the sausage's in a tortilla and topped with shredded cheese and some green olives. I guess whatever rocks his socks. He did comment that it was a bit spicy. But, it didn't take him long to scarf down the entire recipe:-) My chorizo sausages were 15 oz. for two and so I adjusted the seasonings accordingly. Made for ZaarStars.
YES, YES, YES, TRUE! This is SO easy to do! Used Spanish sausage, created pattern on George Forman grill, This recipe DID give us a thrill! Thanks!