CHORIZO SAUCE RECIPES RECIPES

Steps:

• In a medium saucepan, heat milk over very low heat, stirring occasionally. Make sure to keep an eye on the milk, don’t let it boil.
• Meanwhile, in a large skillet, heat the butter/margarine over medium high heat until melted, then add sausage. Crumble and cook the sausage until well-browned and no longer pink.
• Sprinkle flour over the sausage and cook, stirring, for a minute or two.
• Add warm milk all at once and cook, stirring, until thickened and bubbly.
• Turn heat all the way down, add paprika (if desired) and season well with salt and pepper, stirring and tasting frequently until the flavor is to your liking. Turn off the heat. Gravy will continue to thicken as it cools. Serve over warm biscuits.

Steps:

• Heat the oil in a large pan over medium heat.
• Add the onion and cook for about 5 minutes, or until it softens.
• Add the garlic and saute for a further 5 minutes-don't allow to burn.
• Add the sliced chorizo, and cook for a couple of minutes, until the fat starts to run.
• Now add the meat and brown really well.
• I've learned to do this (thanks Evelyn/Athens) over about 15 minutes to get a really good flavour, so be patient.
• At this stage, I drain all the fat and oil off that I can.
• Pour in the wine, and cook for a couple of minutes, then add the tomato paste, and cook a couple of minutes more.
• Add the chopped tomatoes, water, herbs, mixed spice and celery salt and bring to the boil.
• Reduce to a simmer, and cook gently for about 2 hours uncovered, stirring occasionally and making sure not too much water has evaporated or that the dish is sticking.
• Stir through the parsley before serving over pasta of your choice.