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Nutrition Facts
Serving Size 1 (192g) Recipe makes 8 servings
Calories 835
Calories from Fat 634		(76%)
Amount Per Serving		%DV
	Total Fat 70.5g	108%
	Saturated Fat 26.1g	130%
	Monounsaturated Fat 34.3g
	Polyunsaturated Fat 6.4g
	Trans Fat 0.0g
Cholesterol 158mg		52%
Sodium 2222mg		92%
Potassium 729mg		20%
Total Carbohydrate 3.7g		1%
	Dietary Fiber 0.1g	0%
	Sugars 0.0g
Protein 43.5g		86%
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Monday Spanish meals

~Rita~

Fried Chorizo With Garlic

Recipe #344049 | 15 min | 5 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: bluemoon downunder
Dec 17, 2008

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.

SERVES 8 (change servings and units)

Ingredients

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

Directions

1
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.
2
Discard the fat from pan and wipe the pan clean with kitchen paper towelling.
3
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.

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Featured Reviews for This Recipe

From: CoffeeB

On Aug 21, 2009

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.

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From: mickeydownunder

On Jun 27, 2009

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!

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From: daisygrl64

On Jun 12, 2009

This was a great appetizer. Instead of the red pepper flakes I used Portuguese Sweet Pimento Paste, cuz we had some teens that don't like spicy foods. This went well with the rest of out Portuguese dinner. Thank you and will make again. Made by member of "cooks With Dirty Faces" for ZWT5

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From: ~Rita~

On May 18, 2009

We loved this. I cooked the chorizo in a 425 oven after a couple minutes drained, flipped then added the garlic, herbs and oil, continued cooking for a couple more, tossed the parsley with the slices and plated. Quick and easy! Gone in seconds. Made for ZWT 5.

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