Chorizo with Mojo Verde sauce

So onto the issue of baking chorizo. Sounds like the most simplistic thing in the world and it really is. Well, as long as you know one simple detail. You have to bake it at a low temperature. I burnt quite a few chorizo sausages (very expensive affair in Norway) before I dug up this detail on some web site long time ago. For the ones that don’t know chorizo is a spicy Spanish sausage. There is another Mexican sausage that exists with the same name but it is not the same thing. The Spanish one is cured. The Mexican one isn’t.

So when you have mastered this you will have a very easy tapas dish in your repertoire  I doubt I am only one that finds it hetic to make a proper tapas dinner. It looks so easy when they serve you with numerous tiny little dishes at the restaurant. At home it is usually results in panic, cold or burnt dishes, and a mount-everest sized pile of dirty dishes spread all over your kitchen.  This one you can just throw in the oven, take it out when it is done, and voila it is ready.

Baked Chorizo

1 chorizo sausage (Spanish only)

Remove the casing and slice the chorizo into thin slices. I prefer at approx. 0,5 cm thickness. Line an oven proof plate with them and put them in the oven at 120 degrees Celcious. This is really important, don’t increase the heat for a shorter baking time, they will get burnt and do not taste as nice. Keep them in the oven for approx. 40 minutes. When there are approx. 10 minutes left I usually pour of some of the fat that has gathered in the plate so they dry up a little close to the end. Take them out and it is ready!

Serve as tapas, appetizer, or just as a snack. It is delicious with some Mojo verde as a dipping sauce.

Baked Chorizo