Chorizo salad
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 6 hrs 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g sausae (chorizo)
- 4 tablespoon olive oil
- 2 stalks rosemary, plucked and roughly chopped
- 2 stalks thyme, plucked
- 3 clove (s) garlic
- 3 onion (s)
- 1 can beans, e.g., Kidney beans
- 4 tablespoon balsamic vinegar
- 2 tablespoon honey
- 3 cm hot peppers, red, thinly sliced, if you can eat it more
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the chorizo into approx. 0.5 cm thick wheels, fry in the oil with the fresh thyme and rosemary.
- Meanwhile, squeeze the garlic into a bowl, add the vinegar, peppers and honey, season with pepper.
- Briefly add the onion cut into wedges to the sausage in the pan and sweat it lightly.
- Put the entire contents of the pan, including the oil, into the garlic marinade, add the drained and roasted beans, then add salt, depending on how salty the sausage is.
- Let it steep for several hours, salt again before serving, pepper and add vinegar if necessary.
- Serve with white bread to dip.
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