Chorizo Fresco doesn’t like high temperatures. Only use a medium heat, if in doubt, reduce the temperature a little more and cook a little longer. You’ll get a far superior flavour.

Put the grill/BBQ or pan on to a medium heat only, wipe off excess moisture on the sausage and roll them in a very small amount of neutral cooking oil.

Place the sausage on the heat and gently colour each side and cook through (to “set” the protein and the sausage becomes firm to the touch). Takes typically around 7 - 9 minutes (depending on depth and actually heat/temperature).

Leave it to rest a couple of minutes (lets the juices disperse through the sausage and make them juicier, just as you would a good steak).

Please don’t rush it. Good flavour takes a little time. Low and slow is the mantra!

Chorizo Fresco - so quick, so tasty, so good. Finally a chorizo sausage that everyone will love.

We make our Chorizo fresco as a fresh, fermented sausage. This gives a little (desirable) tang to the flavour. There’s no chilli/heat or picante in this sausage. Yes it has spice, but only for flavour. The whole family will love this one.

It can be used anywhere you wish to have a tasty sausage, and add real flavour to a dish. One of our favourites is the below recipe from Toledo, in Castilla La Mancha (central Spain). Great with a Barra - some crusty bread!

Carcamusa.

Olive oil (50ml)
1 kg quality, medium diced pork (shoulder, loin, leg)
Salt
1 x 4 pack of Chorizo Fresco
150g Jamón or well dried bacon - diced (Panceta)
1 peeled, finely diced onion
5 cloves garlic - finely diced/minced
2 bay leaves
2 large roasted peppers (skins removed and diced)
1 litre of Passata or tomate frito (sweeter, Spanish cooked tomato sauce)
300g frozen peas

In a medium saucepan add the oil and with the well seasoned pork, fry and sear till browned all over. Keep the pan on the heat, but place the browned pork in a bowl and set aside.

On med heat add the Chorizo Fresco and Jamón. Cook gently for around 10 minutes to render the fat from the sausages and bacon. Place the sausages and bacon in the bowl with pork.

Turn down the heat to low and add the onion, garlic and bay to make a sofrito. Season and gently sauté for 15-20 minutes till the onions are completely soft and starting to colour. Add the roasted, diced peppers and gently cook till most of the liquid has evaporated (and intensified!) - around 6-10 minutes.

Add the passata and all the meats and simmer gently for 15 minutes to finish cooking the pork and marry all the flavours. Add the peas at the end and cook for a few minutes more.

If you can wait and let it rest for 15 minutes (or more), the flavours only get better.

So tasty, so good. Buen provecho!

Chorizo Fresco y Patates. Chorizo and potatoes. 

Yep, that’s it. No oil, no salt. Nothing else.

Turn the oven on fan bake or equivalent to 190-200ºC.

Peel some Agria potatoes. Cut them into halves or wedges so they’re all approximately the same size and will cook at about the same time (say 45 minutes).

Place the potatoes on the roasting tray. Place whole Chorizo Fresco placed on top of the potatoes (you might need a few sausages here. Usually there’s never enough). 

Place the tray in the hot oven.  Cook for around 20 minutes - the chorizo should be cooked through and juices being released from them (and yes you can prick the chorizo if you wish more of the lovely juices to coat the potatoes). Place the chorizo aside, mix the juices all over the potatoes and place them back in the oven to continue roasting and cook through. 

Simply warm up the sausages again on top of the potatoes.

Great with a fresh green salad and olives. So good.