A few months ago we went to an incredible tapas restaurant to celebrate our anniversary. It was one of our best decisions of the year! As one incredible dish came out after another, the sweet & spicy chorizo came out and we quickly determined that one plate of it just wasn't going to be enough. There was something about the thinly sliced chorizo with a little heat mixed with a little sweet that just made us stop and savor every bite. Who am I kidding, we savored it but it wasn't slowly, ha! I knew that I had to recreate the recipe for a few reasons, but the main one being so I didn't have to drive 45 minutes to pick this up every time I wanted it!
When we were talking with our friends at Les Trois Petits Cochons, we wanted to create an appetizer that can be used for the upcoming holidays but also can be enjoyed year round! We take food VERY seriously and with that would never recommend a product to you that we aren't in love with ourselves. Their charcuterie items in general are the highest quality we've experienced. The chorizo though, it stole my heart! I knew that this was the item I needed to use, which brings this whole story full circle!
If you've been around here for any length of time you know that our goal is to help you make food that everyone at the table can eat! This recipe is not only gluten and dairy free, but also grain free and paleo! I hope those words don't make you run because what we've created is one dish that everyone at your table will crave. You can thank us later!
We hope that this recipe gives you confidence as you prepare your table for the holiday season! Topped with a little parsley and knotted appetizer toothpicks, your guests will never know just how easy this mouthwatering appetizer is to make!
Cheering you on!
Xo
Kayty
Slice chorizo into 1/4 inch (or thinner) slices & mince the garlic.
In a frying pan, heat the oil and add the garlic and chorizo. Cook for approximately 5 minutes.
Tip: This step is flavoring the oil through both the chorizo and garlic! Flavoring the oil first enhances any recipe!
Add all of the sauce ingredients in a bowl. Mix together until well combined. Then, pour the mixture into the pan. It will look like a lot, don't worry, adding the thickener in the next step will thicken it and bring it all together!
...also, who ever complained about too much sauce?
Let the sauce simmer on medium heat for 10 minutes. It should reduce and start to thicken slightly.
In a small bowl, add the 2 tablespoons of OJ and 2 tsp of starch. Whisk until well combined, then add to the pan. Mix it well with a spatula to combine. The sauce should start to thicken quickly.
Note: DO NOT pour tapioca straight into the pan. Tapioca can form gel like clumps if it is not mixed into liquid like we are doing in this step. Trust us...you don't want that!
Once the sauce has thickened like a gravy, its ready to go!
To plate this recipe, we recommend using a white ceramic platter or something black to let the gorgeous color pop!
To plate, we recommend using a slotted serving spoon and placing sausage pieces on the platter first and then pouring sauce on top.
To add a little more character and flavor, we recommend finely slicing parsley leaves and sprinkling on top as a garnish.
Have extra sauce? Save it in the freezer to make this recipe again!
Slice chorizo into 1/4 inch (or thinner) slices & mince the garlic.
In a frying pan, heat the oil and add the garlic and chorizo. Cook for approximately 5 minutes.
Tip: This step is flavoring the oil through both the chorizo and garlic! Flavoring the oil first enhances any recipe!
Add all of the sauce ingredients in a bowl. Mix together until well combined. Then, pour the mixture into the pan. It will look like a lot, don't worry, adding the thickener in the next step will thicken it and bring it all together!
...also, who ever complained about too much sauce?
Let the sauce simmer on medium heat for 10 minutes. It should reduce and start to thicken slightly.
In a small bowl, add the 2 tablespoons of OJ and 2 tsp of starch. Whisk until well combined, then add to the pan. Mix it well with a spatula to combine. The sauce should start to thicken quickly.
Note: DO NOT pour tapioca straight into the pan. Tapioca can form gel like clumps if it is not mixed into liquid like we are doing in this step. Trust us...you don't want that!
Once the sauce has thickened like a gravy, its ready to go!
To plate this recipe, we recommend using a white ceramic platter or something black to let the gorgeous color pop!
To plate, we recommend using a slotted serving spoon and placing sausage pieces on the platter first and then pouring sauce on top.
To add a little more character and flavor, we recommend finely slicing parsley leaves and sprinkling on top as a garnish.
Have extra sauce? Save it in the freezer to make this recipe again!
We vow to only stand with brands that we personally use and those that have a standard of excellence. Les Trois Petits Cochons is one of those brands, bringing decadence and quality with their gourmet charcuterie meat and accompaniments! Below, you will find items we suggest purchasing from them to use on this board! If you order on their website they would like to give you free shipping on your order over $50 with code GATHER.