prep time: 30 minutes | cook time: 23 minutes | total time: 1 hour 8 minutes | serves 8
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kitchen gadgets
method
Adapted from Southern Living November 2007.
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prep time: 15 minutes | cook time: 15 minutes | total time: 30 minutes | yields 5 dozen
ingredients
kitchen gadgets
method
Adapted from Southern Living December 2007.
ingredients
kitchen gadgets
method
Adapted from Southern Living December 2010.
prep time: 10 minutes | cook time: 5 minutes | total time: 15 minutes | serves 5
ingredients
kitchen gadgets
method
To make the pesto:
Add the arugula, garlic, cheese, and walnuts to the bowl of a food processor or blender, and puree. As the processor is running, drizzle in the extra virgin olive oil. You will use this to garnish the chorizo. Season the mixture with salt, and pepper, to taste. If the pesto is too thick, you can thin it out with water. To make the sausage: Cut the sausage link into large 1½-inch chunks. Heat the oil in a sauté pan, and sauté the sausage until the edges start to brown, approximately 3-4 minutes. Toss the pieces while they fry so they cook all over. Add a dash of sherry vinegar to the pan to deglaze and release all the flavors. Transfer the sausage to a platter and serve with dollops of the arugula pesto. Add little cocktail sticks or toothpicks to each piece for easy eating.
Adapted from Chuck Hughes.
total time: 2 hours 10 minutes | yields 2 cups
ingredients
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make ahead
Prepare recipe as directed, omitting fresh cilantro.
Freeze in an airtight container up to 1 month. Thaw in refrigerator 12 hours. Stir in cilantro just before serving.
Adapted from Southern Living December 2010
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