Golden brown chorizo bites in a sweet and spicy sauce. Fast to make and packs a serious flavour punch! Great party food for making ahead because they reheat so well.
Today is the day after Thanksgiving and America is in a food coma. Can you imagine how many millions of pounds of turkey was consumed yesterday? A number I can’t comprehend!
Though many Americans may be considering a) how to burn off Thanksgiving excess calories b) what to do with Thanksgiving Leftovers, those of us in the rest of the world are already focussed on another important matter:
How to be the most popular person at any gathering for the upcoming holiday seasons.
Easy answer: take food.
Good food.
Crowd pleasing food.
Like- Chorizo Bites in a Sweet & Spicy Sauce. 😉
I really feel like Chorizo is one of the most underused secret ingredients around. Sausage – been there, done that. Chorizo has more flavour and better colour. Throw it on a baking tray with some veggies and bake it – bang, instant dinner that’s practically self saucing. Throw it into frittatas, salads, soups. Chorizo is like the Other Bacon – it just makes everything better.
Chorizo is probably not the first ingredient you think of when you’re planning party food, but I’d urge you to keep it front of mind. A little goes a long way, and it requires little prep. Even if you just sliced it up and cooked it, like I do when I make my Easy Spanish Tapas spread, it is still a total and utter crowd pleaser.
For this version, I decided to up the ante a bit. Just to make extra sure that you’ll be the biggest food-hit at the party you take this to. So I created a sauce to go with the chorizo. It’s sweet and spicy and it’s SO GOOD your guests will be mopping up the sauce with bread long after the chorizo is gone.
This recipe is a recent creation. I’m increasing my arsenal of make ahead party food. Dips are tried and tested favorites, but sometimes I want to do something different. For me, a key factor in choosing party food – whether I’m hosting at my place or going somewhere – is whether it can be made ahead, how well it reheats and how well it transports.
This ticks all those boxes. Although best served warm, it is still really tasty at room temperature. It just takes a minute or two for reheating in the microwave, then doesn’t required any assembly, just pour it in a dish. It can be made a couple of days ahead, it’s fast to make and transports easily in a plastic container.
If you’ve invited me to a party this upcoming holiday season, I’ll probably be bringing these Chorizo Bites! 😉 – Nagi x
More cocktail food for parties
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Coconut Shrimp / Prawns with Thai Mango Dipping Sauce
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See all Dip Recipes, all Party Food and the Top 25 Party Foods!
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Chorizo Bites in Sweet & Spicy Sauce
Ingredients
Sauce
- 3/4 cup pineapple juice
- 2 tsp ketchup (or Australia/UK tomato sauce)
- 2 tsp+ hot sauce of choice (Franks etc, adj to taste)
- 2 tbsp brown sugar , packed
- 1 garlic clove , finely chopped or minced
- 1/4 tsp salt
- Pepper
Thickener
- 1 1/2 tsp cornflour / cornstarch
- 1 tbsp water or pineapple juice
Chorizo
- 4 (~600 g / 1.2 lb) chorizo (Note 1)
- 2 tsp oil
- Parsley , for garnish (optional)
- Toothpicks for serving
Instructions
- Cut Chorizo into 8mm / 1/3" thick slices on a slight angle
- Mix together Sauce in a bowl.
- Mix together Thickener in a small bowl.
- Heat oil in a skillet over medium high heat. Add chorizo and cook until golden brown on both sides - around 3 minutes.
- Add Sauce and simmer for 3 minutes.
- Add Thickener and mix quickly, then simmer for 45 seconds to 1 minute until thickened - see video below recipe.
- Transfer to serving bowl. Garnish with parsley if desired and serve with toothpicks.
Recipe Notes:
Nutrition Information:
WATCH HOW TO MAKE IT
It’s a fairly straight forward recipe but I thought it might be useful to see the thickness of the sauce. Plus, it looks so irresistible. Added bonus: very little sightings of my Baby Hands. I like. 😇
LIFE OF DOZER
This is what I saw when a 40kg / 80 lb dog launched himself at me. A split second after this, my butt was on the sand.
He got impatient with me taking photos instead of playing with him. How dare I! How dare HE!
Oh MY, it looks great! Can’t wait to cook em this Sunday!
Easy and must have been tasty enough because the dish returned empty quite quickly. Super easy, made in advance and served to a large crowd at Christmas.
These are delicious!
I am having trouble finding unsweetened pineapple juice. Would pineapple and orange juice work okay? or other combinations of tropical juices? I can’t wait to try this!
OMG 😆 I’ve been doing slice chorizo in a red wine glaze for ages, friends always request it when we get together. But never though of using pineapple with chorizo but now I Wonder why ever not!, might keep the red wine in the glass 🍷 now rather the frypan 😂
Great recipe. Added shrimp grilled off at in garlic butter. Used pineapple chunks as well.
Yes definitely Matty 😉
Nagi,, I really love your recipesl. Cooking is my hobby and your recipes and seasonings are perfect for my taste. I am famous for “tweeking recipes”, but yours are always perfect for my taste,….”No Tweeking necessary”. Really love how you present yourself, dozer and your recipes. Thank you!!
That’s so great to hear Janice, thanks so much for letting me know ❤️
I twas fantastic!
Made this for a gathering and what a success. Normally I am not a fan of chorizo, but with them disappearing so quickly, thought I should try at least one……and…….YES……so yummy. VERY MORISH!!!!!
Thank you again Nagi for yet another great recipe.
Hi Nagi,
I’m having a hard time finding chorizo where I live. Can I sub with another type ilof sausage such as hot italian?
Gosh yes! Any type of sausage that is delicious when browned like this! N x
Nagi – I absolutely love all your recipes on this site. And you’re right, chorizo is AWESOME. I make this chorizo stuffing that is just so good. It is like bacon, it makes everything better 🙂 I love the pineapple juice in this recipe, it seems like the perfect complement to the chorizo! What a perfect party dish. Or a sitting at home binge watching Netflix dish (more my speed). Love it!
I am literally weak at the knees at the thought of a CHORIZO STUFFING!!!
wow – would not have guessed that this recipe contained pineapple juice! Secret ingredient 🙂 Whenever I buy pineapple juice to cook with Miss 11 ends up drinking the lot before I get a chance to crack it #pineappleAddict
Don’t blame her!! N xx
to Kat: re: chorizo – I wonder if you might be referring to the loose chorizo in what is called a ‘chub’ – usually a 1-lb. roll – like standard US breakfast sausage (ie: Jimmy Dean brand, etc.) comes in. That’s not the type she is referring to here – I’ve seen what Nagi is using in my area, sw US, and can find it in Hispanic markets, or at least ask them about it. They’ll know what you’re wanting for this recipe.
That would be so handy if chorizo was available in big rolls like that here in Australia!!
Hi Kat
You can get both fresh and dried,, similar to a salami.
I’m in Australia and have seen fresh chorizo as a ‘mince’ but only in specialist delis. they are mostly sold in a sausage casing here.
I’ve never seen it as mince! That would be so handy 🙂 Thanks for the tip Bek, will keep an eye out for it!
Good one Nagi! Inpatient with Dozer Noooot sooo good… Love chirosio and use Fare bit in winterbut yours is good idea, thank YOU.
He’s SUCH a naughty dog!!!
Nagi, I would really appreciate it if you slowed down your videos just a titch. The part where ingredients are being added. It’s just a bit fast for me to see the picture then read the names of the ingredients. I’m just talking half a second here and there.
Sorry Laura!! I did get a bit too enthusiastic with the fast videos 🙂 Hopefully today’s video is better – I’d love to know what you think! It’s for a Baked Parmesan Crusted Salmon 🙂
Chorizo was half price at woolies this week and .i have a Christmas picnic this weekend. You’re a mind reader Nagi!!!! Bless you!!
Ba ha ha! I got a stash too!!!!
Great recipe as always, I will certainly be giving it a try. Chorizo of course is a Spanish sausage. It is very common here and we do eat it very often. They are possibly more difficult to get where you are but I would recommend you look out for a couple of other sausages that we eat here.
Txistorra is from the Basque region of Spain (sometimes written as Chistorra). Similar to a chorizo but thinner and slightly different in taste.
Longaniza, a local to where I live sausage (I live in the Spanish region of Aragón). It has a different spice mix so has a different flavour and is pink rather than red in colour.
Hi Lincoln! Australia’s are Chorizo MAD! They are sold at delis in all our major supermarkets 🙂 I am sure they are not as good as the real deal but they’re still darn tasty!!
This is full of sins.
Sometimes we DESERVE it!!! 😉 N xx
I use Chorizo all the time and have never heard or seen Chorizo sausage. Where do you get it. It’s not in my stores.
Thanks.
Hi Kat! I just mean Chorizo shaped like sausage. What shape is your chorizo???
What I buy is shape in a tube similar to a sausage form. However the photos you posted are definitely much smaller. I’ll try mine and see what happens.
Hi Nagi! Even though I’m still full from yesterday these look and sound delicious! I could see this sauce being used on meatballs or chicken bites too. Love the shot of Dozer in flight!!
I cannot believe you’re still thinking about FOOD!!!