Chorizo Fresco Sausage Recipes
What to make with it · Chef Luca
Two meals to make with this product
Choose the meal you want, then follow the quantities and method below. The sides, sauces and serving steps are part of the recipe.
Start with meat thawed in the refrigerator at 4°C or below, in a tray that catches any drips. Allow roughly 24 hours for a small pack and longer for a large rack or tightly packed pieces. Do not thaw on the counter. Thawing time is additional to the recipe timings.
Recipe 1 · By Chef Luca
Chorizo Breakfast Skillet
Ingredients
- 500g Chorizo Fresco Sausages
- 700g potatoes, cut into 1.5cm cubes
- 1 red pepper, diced
- 1 onion, diced
- 4 eggs
- 2 tbsp neutral oil
- 2 tbsp chopped parsley
- 1 tsp neutral oil for the meat, if needed
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Prepare the potato or vegetable sides alongside the meat. Cook the eggs last so everything arrives at the table hot.
- Pat the thawed links dry. Heat 1 tsp neutral oil in a heavy frying pan over medium-low to medium heat. Cook for about 15–20 minutes, turning with tongs every 2–3 minutes. Check the thickest centre with a thermometer: at least 72°C. Time varies with link thickness. Rest 2–3 minutes on a clean plate before slicing.
- Simmer potatoes in salted water for 7–8 minutes until nearly tender. Drain and steam dry.
- Fry onion and pepper in 1 tbsp oil for 7 minutes. Add potatoes and the remaining oil; cook for 10–12 minutes, turning occasionally, until golden.
- Slice or crumble the fully cooked meat and fold into the potatoes.
- Make four gaps, crack in the eggs and cover the pan over low heat. Cook for 6–10 minutes, until whites and yolks are firm. Add parsley and serve in the pan.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Fresh Sausages Perfectly.
Recipe 2 · By Chef Luca
Chorizo & Chickpea Couscous
Ingredients
- 500g Chorizo Fresco Sausages
- 280g couscous
- 330ml boiling low-salt vegetable stock
- 1 tin chickpeas (400g), drained
- 1 cucumber, diced
- 2 tomatoes, diced
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 3 tbsp chopped parsley
- 1 tsp neutral oil for the meat, if needed
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Prepare the sides alongside the meat. Leave warming bread and final assembly until the meat is ready.
- Pat the thawed links dry. Heat 1 tsp neutral oil in a heavy frying pan over medium-low to medium heat. Cook for about 15–20 minutes, turning with tongs every 2–3 minutes. Check the thickest centre with a thermometer: at least 72°C. Time varies with link thickness. Rest 2–3 minutes on a clean plate before slicing.
- Pour the boiling stock over couscous in a heatproof bowl. Cover for 5 minutes, or follow the packet ratio if different. Fluff with a fork.
- Fold in chickpeas, cucumber, tomatoes, olive oil, lemon juice and parsley.
- Slice the cooked meat and arrange it over the couscous.
- Serve warm or at room temperature straight after making it. Keep any portion for later chilled promptly.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Fresh Sausages Perfectly.
Keep raw meat separate from ready-to-eat ingredients and use a clean board after cooking. Refrigerate leftovers within 2 hours, or 1 hour above 32°C; use within 3 days and reheat hot components to 74°C. Keep salad and dressing separate. Safe cooking temperatures · Defrosting and storage guide.