Chorizo Sausages with Horseradish Cream


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.




30 min


20 min


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