Mini-chorizo Al Orujo Recipe
Spanish mini chorizos sauteed with onions and spanish firewater
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Slice the mini chorizos into bite-sized pieces and chop the onion and garlic cloves finely. Set aside.
- 2
Sauté the Onions and Garlic
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Cook the Chorizos
Add the sliced mini chorizos to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chorizos are browned and cooked through.
- 4
Add Orujo
Carefully pour in the Spanish firewater (Orujo) and allow it to simmer for 2-3 minutes. This will help to infuse the flavors.
- 5
Season and Finish
Season with salt and black pepper to taste. Stir in the chopped fresh parsley just before serving.
