Description
This recipe creates a rich and savory chorizo rillettes, perfect as an appetizer spread. It is made by slowly cooking chorizo until tender, then shredding and mixing it with its rendered fat for a spreadable texture.
Ingredients
Scale
- 500g fresh chorizo, casing removed
- 200ml dry white wine
- 100ml chicken broth
- 2 bay leaves
- 1 sprig fresh thyme
- 1/2 teaspoon black peppercorns
- Salt to taste
Instructions
- Cut the chorizo into large chunks.
- Place the chorizo in a heavy-bottomed pot or Dutch oven.
- Add the white wine, chicken broth, bay leaves, thyme, and peppercorns to the pot.
- Bring the mixture to a gentle simmer over medium heat.
- Reduce the heat to low, cover the pot, and cook for 2-3 hours, or until the chorizo is very tender and easily falls apart.
- Remove the chorizo from the pot with a slotted spoon, reserving the cooking liquid and rendered fat.
- Shred the chorizo using two forks.
- Skim off about 1/2 cup of the rendered fat from the cooking liquid and add it to the shredded chorizo.
- Mix the shredded chorizo and fat together until well combined and spreadable. Add more fat if needed to achieve desired consistency.
- Season with salt to taste.
- Pack the rillettes into clean jars or ramekins.
- Pour a thin layer of the remaining rendered fat over the top of the rillettes to seal them.
- Refrigerate for at least 4 hours before serving.
Notes
- Rillettes can be stored in the refrigerator for up to 2 weeks.
- Serve with crusty bread, crackers, or cornichons.
- Adjust spice level by choosing mild or spicy chorizo.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Appetizer
- Method: Slow Cook
- Cuisine: French
Nutrition
- Serving Size: 50g
- Calories: 350
- Sugar: 1
- Sodium: 600
- Fat: 30
- Saturated Fat: 12
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 18
- Cholesterol: 70
Keywords: chorizo, rillettes, appetizer, spread, pork, French, savory, party food