Jamies Chorizo Sausage Poppers Recipes

CHORIZO POPPERS

Steps:

• Preheat oven to 350°. In a skillet, cook chorizo and onion over medium heat until sausage is cooked through, 5-7 minutes. Transfer to a bowl using a slotted spoon. Stir in all remaining ingredients except jalapenos., Cut jalapenos lengthwise in half; remove seeds and membranes. Fill each half with scant 1 tablespoon sausage mixture. Place in greased 15x10x1-in. pans. Bake, uncovered, until heated through, 18-20 minutes.

CHORIZO, PEPPER & PRAWN BAKE

Steps:

• Preheat the oven to 220°C/425°F/gas 7. Cut each pepper into four rings, removing the seeds, and place directly on the bars of the oven to soften for 15 minutes. Meanwhile, finely chop the parsley, stalks and all, putting the chopped leaves aside. Finely chop the chorizo and place in a 30cm non-stick ovenproof pan on a medium-high heat with ½ a tablespoon of olive oil. Stir for 1 minute, until crisp, then peel and finely grate in the garlic, add the chopped parsley stalks, stir for another minute, then remove to a bowl, leaving the pan on the heat. Stir in 1 mug of rice and 2 mugs of boiling kettle water (600ml), season with sea salt and black pepper, nestle in the softened pepper rings, cover, and put into the oven for 15 minutes.
• Add the prawns to the chorizo mixture, finely grate in all the lemon zest, squeeze in the juice of 1 lemon, then mix together. When the time's up on the rice, remove the pan, uncover, and sprinkle over the chorizo mixture, gently poking the prawns into the rice. Return to the oven for a final 5 minutes, or until the prawns are cooked through. Drizzle over 1 tablespoon of extra virgin olive oil, and sprinkle over the reserved chopped parsley leaves. Serve with the yoghurt and the remaining zested lemon cut into wedges, for squeezing over.

JAMIE'S CHORIZO SAUSAGE POPPERS

Steps:

• 1. Clean and finely chop button mushrooms.
• 2. Drizzle some olive oil in a skillet over medium heat.
• 3. Saute the mushrooms and set aside in a bowl.
• 4. Open the chorizo sausage and remove from the casing.
• 5. Place in a skillet over medium heat and cook about 7 minutes.
• 6. Chop and dice fine the jalapeno peppers.
• 7. In a mixing bowl place the cream cheese.
• 8. Add in the mushrooms and peppers.
• 9. When sausage is ready, drain off the grease and add to the mixture and begin to mix by hand.
• 10. I used my mini muffin pan, pinched off crescent roll and flattened place in pan and added a spoonful of mixture, then pinched closed. It is ok that it comes out some.
• 11. Bake in a preheated oven at 350 degrees for about 7 to 8 min. being careful not to burn.
• 12. Remove from muffin tin as soon as they come out and place on a dish. Serve with sour cream or salsa. Maybe both.

CHORIZO STROMBOLI

Steps:

• 1. Add oil to a skillet. Preheat oven to 400
• 2. Add the Chorizo to the skillet.
• 3. Add the onion, Jalapeno pepper and bell pepper to the skillet.
• 4. Add salt and pepper to skillet. Cook mixture 10 to 15 minutes.
• 5. Cook the bacon.
• 6. On a lightly sprayed cookie sheet
• 7. Put the Crescent sheet on the sheet pan. Stretch it a little, be careful not to tear.
• 8. Add some pesto over Crescent sheet, about 2 tablespoon fulls.
• 9. Add the Chorizo mixture on top of Pesto.
• 10. Crumble the bacon and place on top of Chorizo.
• 11. Add the sharp cheddar cheese to top.
• 12. Fold up each short end, and then began roll it into a log staring with long side close to you.
• 13. Cut about 4 slits in top of roll.
• 14. Bake for 20 to 25 minutes, until brown.