’Artagnan Chorizo is a Spanish-style smoked sausage made with humanely-raised pork and traditional Iberian spices. Pimentón, or Spanish paprika, gives chorizo its carmine hue and fiery character while natural wood smoke mellows the spice and perfectly complements the rich pork flavor. Chorizo is coarsely ground with a firm texture and natural casing that has a delightful “snap” when crisped. Anyway you slice it chorizo makes a wonderful addition to any meal.
Storage & Use
Our Chorizo Sausage is sold fresh, fully-cooked and ready-to-serve, with or without heating. Keep covered in the refrigerator until ready to use or freeze before the date printed on the package. When frozen in airtight packaging, chorizo will keep in the freezer for several months.
Chorizo can be kept whole, sliced or diced. Although already fully cooked, our chorizo can be heated through in a variety of ways, such as pan-frying, broiling, grilling, braising or sautéing. And used as an ingredient in many recipes.
Just a Few Ideas for Cooking with D’Artagnan Chorizo Sausage
- Top-notch Tapas… Sliced chorizo is a traditional tapas plate. You can bring out the flavor by pan-frying the links with a little sherry vinegar before slicing or stuffing chunks of sausage into jarred sweet red peppers, like piquillos.
- Bubbling Brew… Chorizo holds up well when simmered in flavorful liquid. Chorizo stewed in Spanish red wine is delicious and traditional but cooking the sausage in apple cider is just as tasty and adds a mellow sweetness that pairs well with the smoky, spice. Serve the stewed links with rice or potatoes as a hearty dinner.
- Tortilla Espagnola… Spanish tortillas are delicious and satisfying anytime of day. Cook starchy potatoes, chorizo and onion in a cast-iron skillet with olive oil until soft then add whisked eggs and finish in the oven. Serve for breakfast or brunch as-is or with a green salad for lunch or light supper.
- Charred and Sliced… Fire-grilling chorizo adds “snap” and layered smoky flavor. Grill until charred and crisp then slice for an easy appetizer.
- Make Seafood Sing… Chorizo adds fire & spice to your favorite fish and shellfish recipes. “Scale” firm white fish, like cod or halibut, by covering with slightly overlapping, paper-thin slices of chorizo before pan-roasting. Add diced chorizo to steamed mussels or clams for smoky broth with a piquant hit.
- Super Skewers… Thread chunks of chorizo onto bamboo skewers with shrimp, pork or chicken then grill for a quick and tasty summer meal.
- Spanish Breakfast… Chorizo is delicious with eggs. Pan-fry cubes of potato with bell peppers, onion and diced chorizo then top with a soft poached egg for a hearty Rioja-style hash.
- Feast for the Senses… Chorizo is a must-have for Spanish Paella, the heavenly mélange of chicken, sausage, shellfish and saffron scented rice.
- Satisfying Soups… Hearty chorizo-studded soups and stews are the perfect antidote to winter's chill. Although traditionally used in Galician bean soup and Portuguese caldo verde, hunks of chorizo are wonderful added to many different kinds of soup – from corn chowder to lentil, split pea to red pepper bisque.