Chorizo

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Dottie May

Chorizo

Good Morning Lindsey. Does this always have to be skinned when used in a recipe? It doesn't always say to do this and when I haven't done so I find there are hard pieces in the dish where the skin has become separated from the meat.

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Lindsey, Food Editor

Chorizo

Good Morning Dottie,

We like to skin chorizo as the skin tends to toughen when it’s cooked. All of these recipes specify skinning the chorizo but when a recipe calls for the sausage to be thinly sliced its less noticeable so it doesn’t have to be skinned.

http://www.deliaonline.com/recipes/cuisine/european/spanish/eggs-basque.html

http://www.deliaonline.com/recipes/cuisine/european/english/fried-eggs-on-chorizo-hash.html

http://www.deliaonline.com/recipes/type-of-dish/one-pot-meals/chicken-basque.html

http://www.deliaonline.com/recipes/cuisine/european/spanish/pork-braised-in-sherry-with-tomatoes-and-chorizo.html

Best wishes

Lindsey

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Dottie May

Chorizo

Lindsey, Many thanks for your quick reply and also providing me with recipes that contain Chorizo, which I hope to try out. Enjoy your weekend.

 
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