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Miranda Smith
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It would be fantastic with eggs in a corn tortilla, as a pizza topping, in a vegetable or pasta casserole, with mac and cheese, or made into a stuffing for zucchini or butternut squash. You could put it in a stir fry or simmer with tomato sauce to mop up with bread. You could broil it and serve as a side to scalloped potatoes, chowder or a pile of slaw.
Someone stop me, im getting hungry. . .
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All legit suggestions and you made me hungry too.
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You scramble the eggs and cook together?? Do you precook before putting on the pizza? Thanks!
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Jerod Broussard for eggs I would squeeze an amount into a skillet and sauté for a little bit before adding the eggs. You can cook the 'rizo w/onions etc. For a pizza i would precook and crumble as topping.
I once went to a place that did a deep dish style pizza w/'rizo that used cornmeal
In the crust - it was unforgettable. It's not a structured sausage, it may be more like a paste when you squeeze it out of the casing. But it depends on the brand. Good luck, post pics!!!!!
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Author of the book Barbecue, fire and smoke
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I would definitely cook the sausage beforehand. I've eaten a ton of chorizo, really good flavor, but due to thickness you have two options:
1. Place in the middle of the oven at 175° C / 350° F for 15-20 minutes, then give them a quick sear in the frying pan.
2. Cook over low direct heat (think Santa Maria style) until they're done.
The trick is to heat them up gently, so they're cooked through and through, without being either dried out, or charred on the surface and tepid in the middle.
As MsTwiggy says they go great with eggs. Or on pizza, as they have good flavor, with a bit of kick to it.
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Club Member
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You could remove from the casing and make taco's. Just some onion and cilantro with corn tortilla's. We eat often and they are great.
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...and a partidge in a pear treeeeeeeeeee...
Chorizo is awesome in chilaquiles as well, although we typically use bulk sausage meat for that. But my lovely bride has made do with "cased" sausages before...
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Most Mexican style chorizo I have seen comes in a plastic type casing that must be removed. It is very soft at that point, great for pan sautéing or cooking in with many things.
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Tacos, baby, tacos. Sauté with a pound and a half or so of ground beef, a diced onion, and some diced poblanos, then simmer over low heat for an hour or so. You can even toss in some cubed potatoes during the simmer if you want. Make your tacos, baby, tacos in your usual fashion and then I triple-dog dare you to not to eat them until you're stuffed and then have one more. These are my Achilles Heel of overeating.
Oh, and Clark gives some excellent advice to be followed.Last edited by CaptainMike; May 28, 2022, 08:24 AM.
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