11 reasons chorizo sausage should be a freezer staple

Chorizo originates in Spain and is a cured, smoked pork sausage, famous for its piquant spiciness that it gets from Spanish smoked paprika. It can be sliced, pan-fried, simmered and minced – the possibilities are endless.

Dress up avocado toast

Pan-fry 200 g sliced chorizo in olive oil for 2 minutes on each side side, or until golden and slightly crisp. Mash some avo and smear on a freshly toasted French loaf and top with the chorizo.

Add it to shakshuka for extra satisfaction

Fry 400 g Woolies chorizo pork sausages in a little oil over a medium heat until golden brown and cooked through. Set aside. Using the same pan (it’ll add some spicy meaty flavour), continue making shakshuka using this recipe here.

Dress veg with chorizo butter

Dry-fry 100 g finely chopped chorizo until crisp. Fold into 100 g softened butter with 25 g chopped coriander, 1 chopped chilli and season to taste with sea salt and freshly ground black pepper. Chargrill 6 blanched mielies, then serve hot with the chorizo butter.

Make the most decadent dip

Fry 200 g chorizo, cut into chunks, in a pan over a low heat to render the fat. Once the fat has rendered, add 4 T adobo sauce with some of the chipotle peppers from the adobo sauce and increase the heat to medium. Sauté the mixture for 2 minutes. To make the queso dip view the full recipe here.

It makes for a tasty (and quick) pasta

If you use the cured kind, this pasta goes even quicker – all you need 120 g chorizo. Slice and toss through al dente linguine, with green olives, chilli and Rosa tomatoes, find the recipe here.

Add it to modern paella

Traditional paella from Valencia never used chorizo in its authentic recipes, but more modern recipes are see it as an important ingredient. Find the full recipe here.

More delicious ways with chorizo

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Discover more recipes featuring sausage here.