Chorizo Sausages with Horseradish Cream
Ingredients
| 12 Chorizo sausages | ||
| 2 tbs extra virgin olive oil | ||
| 2 red onions, cut into thin wedges | ||
| 2 tbs dark brown sugar | ||
| 3 tsp balsamic vinegar | ||
| 1/4 lb of cream cheese, softened | ||
| 1 tbs horseradish cream (1/2 prepared horseradish, 1/2 sour cream) | ||
| 12 mini cibata rolls | ||
| bunch of watercress, stems removed |
- Preheat oven to 400 degrees.
- Heat 1 and 1/2 tbs olive oil in a small saute pan.
- Add the onion and 1 and 1/2 tbs water.
- Cover and cook over medium heat for about 10 minutes, stirring occasionally or until onion is soft and starting to brown.
- Stir in the sugar and vinegar and cook, uncovered for 3 minutes or until thick.
- Season and keep warm.
- Meanwhile in a small bowl mix the cream cheese and horseradish cream until smooth.
- Heat the remaining oil in a large saute pan and cook the sausages in batches over medium low heat for 6 to 8 minutes, or until browned and cooked.
- Drain on paper towels.
- Meanwhile, heat the bread in a hot oven.
- When hot, slice vertically, three quarters of the way through and spread with the horseradish mixture.
- Fill the rolls with the sausages, onion and top with the water cress.
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