Savory Whole Fried Chorizo with Rich Homemade Gravy
Nutritional value per serving
Calories350kcal
Carbs6gram
Fat28gram
Protein18gram
Ingredients
- Whole chorizo sausages4 piece
- Vegetable oil2 tbsp
- Unsalted butter2 tbsp
- All-purpose flour2 tbsp
- Beef or chicken broth1 cup
- Onion, finely chopped1 small
- Garlic clove, minced1 piece
- Smoked paprika powder1 tsp
- Saltto taste n/a
- Black pepperto taste n/a
This recipe teaches you how to fry whole chorizo sausages until perfectly juicy and crisp on the outside, paired with a delicious homemade brown gravy that complements the spicy flavors beautifully. You’ll enjoy an easy, flavorful meal that's perfect for any day of the week. The total cost of the ingredients is approximately $8 / €7.5 / £6 / ₹650, serving 4 people with a total of about 350 calories per serving. This recipe suits a medium complexity level with around 30 minutes total cooking time, ideal for home cooks looking to add a warm, tasty dish to their repertoire. Emphasis is placed on food safety, with internal cooking temperatures and hygiene tips provided to ensure your meal is not only tasty but safe to enjoy.
Preparation instructions
Prepare the chorizo
1Take whole chorizo sausages from the fridge and pat them dry with paper towels. This helps them fry better and reduces splatter. Set aside while you prepare other ingredients. (Take about 2 minutes.)
Heat oil in pan
2Heat 2 tablespoons of vegetable oil over medium heat in a large skillet or frying pan. Make sure the oil is hot but not smoking to achieve a good fry. (Wait about 2 minutes.)
Fry the chorizo
3Place whole chorizo sausages gently in the hot pan. Fry for about 8-10 minutes, turning occasionally every 2-3 minutes so they brown evenly on all sides. Use tongs to carefully turn. Cook until the internal temperature reaches 71°C (160°F) to ensure they are fully cooked and safe to eat.
Remove chorizo and set aside
4Once cooked through and browned, remove sausages from the pan and set them on a plate covered loosely with foil to keep warm. Leave the oil and browned bits in the pan for gravy.
Make the gravy base
5Add 2 tablespoons of unsalted butter to the pan. Once melted, add the finely chopped onion and minced garlic. Cook over medium heat for 3-4 minutes until the onion is translucent and fragrant.
Add flour and paprika
6Sprinkle 2 tablespoons of all-purpose flour and 1 teaspoon smoked paprika into the pan. Stir continuously for 1-2 minutes to cook the flour and form a roux. This will thicken the gravy and add a smoky note.
Add broth and simmer
7Gradually whisk in 1 cup of beef or chicken broth, making sure to scrape any bits from the pan. Bring to a gentle simmer and cook for 5-6 minutes until the gravy thickens to your desired consistency. Season with salt and black pepper to taste.
Serve with chorizo
8Return the cooked chorizo to the pan just to warm through for a minute, then serve the sausages with the rich gravy poured on top or on the side. Enjoy!
Cooking Tips
1When buying chorizo, look for fresh sausages with a firm texture and bright color. Avoid any with a strong sour smell.
2Use a meat thermometer to check the internal temperature reaches 71°C (160°F) for safety.
3If you prefer a spicier gravy, add a pinch of chili flakes along with paprika.
4To prevent cross-contamination, use separate utensils and cutting boards for raw meats.
5Gravy leftovers can be stored in the fridge up to 2 days; reheat gently before serving.
Equipment Needed
- Large skillet/frying pan
- Tongs for turning sausages
- Measuring spoons and cups
- Whisk
- Meat thermometer (recommended)
Shopping List
- [ ] Whole chorizo sausages (4 pieces) - approx. $4, look for freshly packed with a vibrant color.
- [ ] Vegetable oil (2 tbsp) - approx. $0.20, choose a neutral oil like sunflower or canola.
- [ ] Unsalted butter (2 tbsp) - approx. $0.50, unsalted for better control over seasoning.
- [ ] All-purpose flour (2 tbsp) - approx. $0.10, regular flour works fine.
- [ ] Beef or chicken broth (1 cup) - approx. $1.50, use low-sodium if possible for better flavor control.
- [ ] Onion (1 small) - approx. $0.30, pick a firm onion with no blemishes.
- [ ] Garlic (1 clove) - approx. $0.10, fresh garlic adds the best flavor.
- [ ] Smoked paprika (1 tsp) - approx. $0.30, use quality paprika for a smoky taste.
- [ ] Salt and black pepper - minimal cost, pantry staples.
Total approximate cost: $7.00
FAQ
Can I use pre-cooked chorizo instead?
Yes, if using pre-cooked or cured chorizo, reduce the frying time just to heat through and brown the outside, as it's already cooked.
How do I know when the chorizo is fully cooked?
Use a meat thermometer — the internal temperature should reach 71°C (160°F). The sausages should be firm and juices clear.
Can I make the gravy without butter for a dairy-free option?
Absolutely, you can substitute butter with a neutral oil and cook the roux carefully, although butter adds a richer flavor and texture.
How do I avoid oil splatters when frying chorizo?
Pat the sausages dry before frying, and carefully place them in the pan. Use a splatter screen if you have one to keep your stovetop clean.