How to Fry Colombian Chorizo
Colombian chorizo is fresh pork sausage, mild and seasoned with scallion and cilantro, and unlike Spanish chorizo it has to be cooked through. Prick it first so it does not burst, then fry it slowly over medium heat for about six minutes, turning. Eaten with an arepa and a squeeze of lime.
Servings: 1 chorizo
Calories: 743kcal
Ingredients
- 1 Colombian chorizo fresh, from the refrigerated section; not cured Spanish chorizo
- 5 teaspoons oil optional: the chorizo releases plenty of its own fat
Instructions
- Put the oil in a pan over medium heat and let it warm up. Medium, not high: the chorizo needs time for the inside to cook before the outside is done.
- Prick the chorizo all over with a fork, or make a couple of shallow cuts with a knife. This lets the steam escape as it heats. Skip it and the casing bursts, spraying fat and drying out the sausage.
- Add the chorizo to the pan and turn it every minute or so, about 6 minutes in total, until the casing is golden all round. It is done when it feels firm and there is no pink left at the centre: this is raw pork, so cook it through.
- Serve with an arepa and a wedge of lime to squeeze over it.
Nutrition
Calories: 743kcal | Protein: 32g | Fat: 66g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 2369mg | Vitamin A: 707IU | Iron: 4mg