The Lemon Fool

Bought a chorizo ring from Sainsbury's - so I assume it's cooked and ready to eat as there are no cooking instructions on it and it's in the cooked meats section..https://www.sainsburys.co.uk/gol-ui/pro ... -ring-225g

The internet has been less than helpful as there are many sorts, some which require cooking.
What I actually want to do if fry and use in pasta
Can I just warm it through or do I need to give it a proper cook? How long for?

as it's a type of sausage, cook thoroughly
turn when frying, 8-10 mins in should do it

Eat it raw or cook it, it's your choice. Warmed would be fine.

(Though of course don't warm it or cook it then leave it at room temperature for ages.)

Scott.

Generally it's best fried for a bit.
Sometimes it's very spicy. Sometimes not.

Sliced raw chorizo on a sandwich with cheese is great!

Scott.

swill453 wrote:Sliced raw chorizo on a sandwich with cheese is great!

Scott.

Sliced fried chorizo with halibut is even better

--kiloran

It makes any halibut 'good enough for Jehovah'

Stone him!

AleisterCrowley wrote:Can I just warm it through or do I need to give it a proper cook? How long for?

It says it's cured in the description

Dry cured pork sausage with paprika

That stuff you can eat raw
- but roll it around in a hot pan for a bit to get the oils started and try not to finish (with a toothpick and lemon) it before you add the rest of the ingredients
- remove the skin if you prefer (Delia says to https://www.deliaonline.com/recipes/col ... nd-chorizo) but it's all edible

The other stuff, the paprika infused uncooked "chorizo" flavoured sausages - just flush them directly and save yourself the effort
(EDIT: actually some "fresh" chorizo is very good - but it's basically the cured stuff in its early state and if you're finding that you'll not be doing so by accident)

-sd

Thanks - I was 99% sure it was OK to eat as is (no cooking instructions) but always a bit nervous
I'm going to thinly slice and fry and mix with fusilli and other...erm.. stuff

I'm on a long course of antibiotics at he moment and have to avoid tomatoes /tomato sauce, which makes pasta a bit challenging...
I may risk a bit of puree.

I recommend frying the Cherizio on a bit of olive oil in a deep pan.

Not so much to actually cook/overcook it, but so that the flavours are released into the oil, The cooked pasta can then be added to the pan and stired to coat the pasta.

There are lots of pasta recipes that don't use tomatoes, though few are popular in our house.
One that is.

8 floz veg stock (cube)
glass of wine
minced or crushed garlic (we use 3 cloves)
Enough tinned tuna to feed everyone.
Tinned or frozen sweetcorn.
Pepper to taste.

Gently fry garlic, careful not to burn.
tip in wine and stock.
Bring to boil. (removes the alchohol)
Add tuna & sweetcorn.
Reduce liquid (though I do the reduction before adding the tuna and sweatcorn).
Stir pasta in.

A great store cupboard staple or dish when ariving at a self catering holiday.

As an alternative use for chorizo, try this - https://www.theguardian.com/food/2021/m ... cotch-eggs

It is rather good.

Sadly, I loathe eggs! They are the gonads of Satan himself

I definitely agree the rec to fry briefly then add the pasta to the same pan in order to coat with flavoured oil
superb result every tiime
(well assuming you dont fall asleep and forget its on the haet)......guilty more tha once!!

Well I'm on the wagon currently so less change of nodding off whilst cooking
(When I was student I managed to fall asleep and cook a chicken pie for about 6 hours ...)

AleisterCrowley wrote: (When I was student I managed to fall asleep and cook a chicken pie for about 6 hours ...)

Breakfast. Lovely.

Bit of charcoal, soak up the toxins...