Chorizo & Meatball Casserole. Chorizo (/ tʃ ə ˈ r iː z oʊ,-s oʊ /, from Spanish [tʃoˈɾiθo]) or chouriço (from Portuguese [ʃo(w)ˈɾisu]) is a type of pork sausage. Traditionally, it uses natural casings made from intestines, a method used since Roman antiquity. In Europe, chorizo is a fermented, cured, smoked sausage, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other.
The sausage should rest overnight to develop its full flavor. Fry as patties, or stuff into casings and grill. Fresh Mexican chorizo uses a chile paste made from vinegar and dried Mexican chiles for a deep, spicy, peppery flavor. You can cook Chorizo & Meatball Casserole using 10 ingredients and 1 steps. Here is how you achieve that.
Ingredients of Chorizo & Meatball Casserole
- You need 6 of Meatballs.
- You need 1 of Chorizo.
- Prepare 2 of Large potatoes.
- You need 1 of Garlic clove.
- It's of Olive oil.
- Prepare 2 of Bay leaves.
- Prepare of Salt.
- Prepare of Paprika.
- You need 250 ml of White wine.
- It's 500 ml of Water.
The chiles also give you that intense red color that chorizo is known for. Chorizo and paprika add smokiness to these crispy bites. For a harvest party, make them into little pumpkins using pretzel sticks and cilantro leaves.—Taste of Home Test Kitchen, Milwaukee, Wisconsin A very traditional paella, garnished with chorizo, chicken, peas, squid, mussels, and shrimp. Spanish Chorizo is a smoked sausage with a different flavor than Mexican chorizo.
Chorizo & Meatball Casserole instructions
- 1: Finely chop the garlic, cut the chorizo in slices and cut the potatoes in cubes. 2: In a cooking pot add 4tbsp of olive oil and add the meatballs frying them until golden brown. 3: Add the garlic and chorizo and continue frying for 1 minute. 4: Add the bay leaves, a sprinkle of Paprika, salt to your own liking, wine, water and mix together. 5: Cover the pot and on medium to high heat cook until the potatoes are soft. 6: Leave to stand for 5 minutes and then serve. 7: Enjoy….
A paella pan is recommended for this recipe. Chorizo sausages originated in Spain and Portugal, and versions of them exist throughout Latin America. Unlike most varieties of Iberian chorizo (which is a cured and dried in a way somewhat similar to salami or pepperoni), Mexican chorizo is actually a raw sausage that must be cooked before eating. Use the shrimp shells and chorizo ends to make the. Chorizo is a highly seasoned chopped or ground pork sausage used in Spanish and Mexican cuisine.