Chorizo a la Chilena

Ingredients

In this adaptation of Kiełbasa polska to Chilean cuisine, we incorporate the vibrant flavors and ingredients commonly found in Chilean cooking. The original Polish sausage is transformed into Chorizo a la Chilena by using local Chilean sausages, which have a distinct flavor profile. Additionally, we pair the sausages with pebre, a traditional Chilean salsa, to enhance the overall taste and provide an authentic Chilean culinary experience. We alse have the original recipe for Kiełbasa polska, so you can check it out.

• 4 Chilean sausages (chorizos) 4 Chilean sausages (chorizos)
• 2 tomatoes, diced 2 tomatoes, diced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1/4 cup fresh cilantro, chopped 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 tablespoon red wine vinegar 1 tablespoon red wine vinegar
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cumin 1/4 teaspoon cumin
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 28g, 9g
• Carbohydrates (total, sugars): 5g, 3g
• Protein: 18g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill or a large skillet over medium heat.
2. 2.
   In a bowl, combine the diced tomatoes, chopped onion, cilantro, olive oil, red wine vinegar, paprika, cumin, salt, and pepper. Mix well to make the pebre salsa. Set aside.
3. 3.
   Grill or pan-fry the sausages until they are cooked through and have a nice char on the outside. This usually takes about 10-12 minutes.
4. 4.
   Serve the grilled sausages hot with a generous spoonful of pebre salsa on top.

Treat your ingredients with care...

• Chilean sausages — Look for sausages that are well-seasoned and have a good balance of fat and meat. If you can't find Chilean sausages, you can use any other flavorful sausages as a substitute.

Tips & Tricks

• For an extra burst of flavor, you can marinate the sausages in a mixture of olive oil, garlic, and spices for a few hours before grilling or frying.
• If you prefer a spicier salsa, you can add a finely chopped chili pepper to the pebre.
• Serve Chorizo a la Chilena with a side of crusty bread or boiled potatoes to make it a more substantial meal.

Serving advice

Serve Chorizo a la Chilena hot off the grill or skillet, topped with a generous amount of pebre salsa. Accompany it with a side of crusty bread or boiled potatoes for a complete and satisfying meal.

Presentation advice

Arrange the grilled sausages on a platter and spoon the vibrant pebre salsa over them. Garnish with a sprig of fresh cilantro for an added touch of color. Serve with the suggested side dishes and drinks for a visually appealing and delicious presentation.