Our whole chorizo weighs about 400 grams. It comes from a traditional recipe, except that here Espelette pepper is used, among other things, to season the meat. Moreover, our chorizo will be able to raise all your recipes daily, gastronomic or traditional: pork sauté with chorizo, paella with chorizo, salty muffins, spread … Indeed, it can be consumed hot or cold, in slices, with the aperitif or starter.
A little idea recipe to make with our pork chorizo of the South West IGP: for example salted muffins with chorizo!
Ingredients for 12 parts:
You need 100 gr of flour, 1/2 teaspoon of baking powder, 2 eggs, 8 cl of milk, 5 cl of oil, 60 gr of Gruyere, 75 gr of chorizo and salt and pepper.
First, preheat the oven to 180 ° C. In a bowl, beat the eggs with a whisk. Then add the milk, oil, yeast and flour. Mix well until a smooth paste is obtained. Then cut the chorizo into small pieces and add to the preparation with gruyere, salt and pepper. Finally, pour all into bite-size mussels and bake for 15 minutes.