Chorizo Jam Recipes

MEXICAN CHORIZO

Steps:

• Place the pork, Aleppo pepper, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander into a bowl, and lightly toss the pork with the seasonings until thoroughly blended. Cover the bowl, and refrigerate the meat, your meat grinder's head assembly, and grinder hopper for 1 hour.
• Fill a large mixing bowl with ice cubes, and place a smaller metal bowl in the ice cubes to catch the ground meat. Assemble the chilled meat grinder, and grind the pork and seasonings using a coarse cutting plate. Return ground meat to refrigerator for 30 minutes. Lightly stir the ground pork with the vinegar and water until thoroughly mixed, form into patties, and refrigerate overnight, covered, to let flavors develop.
• Heat vegetable oil in a heavy skillet over medium-low heat, and pan-fry the patties until browned and no longer pink in the middle, 5 to 8 minutes per side.

CHORIZO JAM

Steps:

• Fry the chorizo in a large saucepan for about 5 mins until golden and crispy at the edges. Remove the chorizo with a slotted spoon and transfer to a plate, leaving the oil that has been released in the pan.
• Turn the heat down low and gently cook the onion in the chorizo oil for 15-20 mins or until very soft and starting to brown. Stir in the garlic, muscovado sugar, Sherry, maple syrup, espresso and chorizo.
• Cook slowly for 35-40 mins, stirring occasionally, until thick and syrupy. Turn off the heat, leave to cool a little, then tip everything into a food processor. Pulse briefly to chop everything up into really small pieces, then leave the mixture to cool before packing it into 2 sterilised jam jars. Will keep for up to 1 month in the fridge.

SWEET AND SPICY CHORIZO JAM RECIPE

Steps:

• Heat a large frying pan on the stovetop to hot, but not burning. Add the roughly chopped chorizo and fry until the sausage starts to crisp ever so slightly and releases some of the peppery, red oil, about 3 to 5 minutes. Watch over carefully to make sure the chorizo does not burn.
• Carefully remove the chorizo from the pan and lay on kitchen paper to drain. Return the pan with the red oil back into the heat and add the onions, lower the heat and cook for 15 minutes stirring from time to time. You want the onions to soften and turn a light golden brown, but not to go crispy. Add the garlic and stir well, cook for a further five minutes.
• Add the brown sugar and stir in the onions and cook for a further five minutes for the sugar to melt.
• Finally add the chorizo, Port and the agave or light honey if using, and cook over a low heat for 30 minutes, until a jam-like consistency. If the mixture starts to dry out, add a little water to keep if jammy.
• Remove from the heat and leave to cool slightly.
• Finally, tip the jam into a food processor and blitz to a rough paste-like consistency.
• Put the jam into two clean, sterilized jars and cover with a lid. Store in the refrigerator.

TREDWELL'S CHORIZO JAM

Steps:

• Heat 2 tbsp oil in a large pan. Add the onion, garlic, allspice, thyme, paprika and 1⁄2 tsp salt and cook for 5 minutes until the onion softens. Add the balsamic vinegar and cook until it becomes syrupy. Then add the tomato purée and treacle and cook for 3 minutes. Add the chorizo and cook, stirring regularly, for 30 minutes at a low heat. Serve warm, with your + favourite bread or tip into sterilised jars and keep for 1 month in the fridge.

30 BEST WAYS TO COOK WITH CHORIZO

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chorizo recipe in 30 minutes or less!