Chances are, you've tasted some version of chorizo. Chorizo is a type of sausage (usually pork) distinguished by the spices used in production. Traditional Spanish chorizo is bought already smoked, and has smoked paprika, giving it that rich reddish color and lots of heat. Mexican chorizo is uncooked pork and usually includes chili pepper.
What I love about the chorizo that EdenThistle offers is that it is an amazing blend of the two- the pork used is fresh and comes uncooked so it can be used in a variety of ways. A healthy dose of garlic and paprika are added to give it the distinctive chorizo flavor, but don't worry- it's not too spicy (I have an Irish palate, and if I can enjoy it, so can you).
Want to learn more about chorizo and the two main methods of preparing it (Spanish and Mexican)? Food nerds welcome here! Here's a helpful article for you.
Take it from me- EdenThistle's version is not the chorizo you'll find at most grocery stores in the States. The flavor is strong but not overwhelming, the spice adds something special to your regular dishes, and- best of all- you will know exactly where it came from. Want to try it for yourself? Click here!
As I said, chorizo can be used in so many dishes to get the party started. Tacos, omelettes/quiche/scrambled eggs, chorizo burgers- possibilities for days. Below is a simple recipe the Teagues have used for years as a go-to dinner option, now with an added punch thanks to chorizo.
Do you have any tried and true chorizo recipes? We would love to hear about them! Email us!
Chorizo with Roasted Veggies
- Cooking oil (we use light tasting olive oil)
- 7-10 diced fingerling potatoes
- 1-2 diced sweet potatoes
- 1-2 cups chopped broccoli
- 1 bag shelled edemamme
- 1/2 pound chorizo sausage
- Garlic salt
- Your favorite BBQ sauce
- Shredded cheddar cheese
- Drizzle baking sheet with oil and preheat oven to 375.
- Add potatoes to baking sheet.
- Add broccoli pieces and 1 bag of shelled edemamme. Then roast in oven from 30-40 minutes until potatoes are soft.
- While roasting, brown the chorizo over medium high heat until crumbled and cooked through.
- Once veggies are roasted, pull them out of oven and sprinkle with garlic salt. Then drizzle with BBQ sauce. Top with chorizo crumbles and shredded cheese.
- Place back in oven until cheese is melted and then it's ready to serve. Enjoy!