Choritzo..

[Huon]

hmm, yeah "raw" isn't the right word at all... it's lovely sliced and fried though - it sort of "mushrooms" out at both ends. I shall look about for some pics

wiki link:http://en.wikipedia.org/wiki/Linguiça


gah, Google is useless for linguiça pics

But not too bad for the Spanish equivalent longaniza

 

[abominable_scouse_monster]

I get some of it, throw it in a pan with onion, sliced new potatoes, mushrooms, baby sweet corn and garlic with butter, then toss in some cooked long grain rice goes down a treat at 3am in work.

I also cooked a rather tasty Choritzo risotto recently http://mostlyyummymummy.com/2010/09/07/chorizo-and-red-pepper-risotto/

I also like it on toast, with come of this craimilised red onion dip you can get in Morrison's, when I cook it on the George foreman in work I have security hanging round on the mooch for some

 

[plastic-ninja]

I like it like this. It's how my sister in law in Portugal makes it with chourico.
Cube the chorizo in half inch pieces and drop into a very hot dry pan. Stir fry
until the fat melts into the pan then drop in some cubes of bread the same size.
Cook until the bread starts to crisp and all the fat has been soaked up then just
as the pan begins to smoke pour in a half glass of full bodied red wine. It is always
Palmela wine in her kitchen. No need to season ; just eat straightaway. Nice with
some broad beans and some leaves.
Cheers , Simon

 

[santaman2000]

hmm, yeah "raw" isn't the right word at all... it's lovely sliced and fried though - it sort of "mushrooms" out at both ends. I shall look about for some pics

wiki link:http://en.wikipedia.org/wiki/Linguiça


gah, Google is useless for linguiça pics

Thanks for the link. No, I haven't tried it but it definitely looks like something I WANT to try!

 

[DanDan The man called Dan]

thin sliced Zizzled by the fire on a toasting fork or griddle pan at home, crispy and in a sandwich while still hot. Simple but favourite snack or meal when I get carried away

 

[woof]

Well it looks like i've actualy made a useful contribution to the forum by starting this thread, please keep the recipe's/ideas coming.

Rob