Chorizo sausage question

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sarah jacintha

Chorizo sausage question

I've just cooked Chicken and Chorizo Jambalaya (from the BBC good food website) and I'm not sure I prepared the chorizo correctly - I've never cooked with it before.

I know that it can come in long stringy sausage packs, but I bought mine from the Deli counter of my local supermarket and it was about 3 inches long and 10 cm in diameter. So I cut it into smaller slices and then did a kind of 'noughts and crosses' to get smaller pieces to cook with.

I wasn't happy with the finished consistency after cooking - it was chewy. I'd fried it for about 2 minutes (in olive oil, as per the recipe) and then added the stock etc. and simmered everything for 20 minutes.

I looked on 'youtube' for recipes associated wit chorizo and noticed one guy (he was actually making a paella, not a jambalya) who said: "I've skinned the chorizo, so I'll now add it to the pan.."

How do you skin a chorizo portion?

As I said, I didn't get the longer, stringy type of chorizo, but a thicker cut portion from the deli counter. Where did I go wrong?

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Welshcookie

Chorizo

It's just the skin on the outside of the chorizo. Just like the skin on the outside of salami.

Just slip the point of a knife under it to start it off and then strip it off.

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sam from worthing

Chorizo


I tend to buy the "cooking chorizo" that comes in a pack of 4 they are slightly smaller than a normal sausage.

I peel in a very similar way to how Welshie has described, the skin on cooking chorizo is like paper, on the whole it peels off in 2 or 3 strips, i t is often still a bit chewy rather than melt in the mouth. if that makes any sense to you. And i feel it does need long slow cooking.

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sarah jacintha

Thanks

...to Welsh and Sam!

I'd imagined chorizo to taste much better than it actually does.

Given that the recipe called for cajun seasoning, I now feel that it probably wasn't necessary to buy a spicy sausage anyway. And when I researched other sausage-based jambalaya recipes I noticed regular pork sausages sufficed.

Think I'll go lo-fi in future and chuck a couple of Richmond sausages in the pan instead!

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flo44

Chorizo sausage question

I use Mexican style chorizo sausages here in the U.S. and I skin them. They are the consistency of a "fat" sausage, not hard like the Spanish chorizos, and about 4 inches long. Delia's jambalaya is a staple around here and without the hot sausage it tastes flat.

 
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