Seared Chorizo Sausage with Salsa Verde, Maple Glazed Fingerling Potatoes and Cherry Tomatoes

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Seared Chorizo Sausage with Salsa Verde, Maple Glazed Fingerling Potatoes and Cherry Tomatoes



Yield: 4 People

Ingredients:

4 Links Chorizo Sausage

Salsa Verde:
1/2 Bunch Cilantro
1/2 Bunch Green Onion
1/2 Bunch Mint
1/2 Bunch Basil
1/2 Shallot - Rough Cut
2 Cloves Garlic
1 tbls Dijon Mustard
2 tbls Honey
3 tbls Lemon Juice
1/2 cup Vegetable Oil
Pinch of Salt

Vegetables:
0.5 LB Fingerling Potato - Halved - Steamed or boiled until fork tender (10 minutes)
1 Pint Cherry Tomatoes - Washed
2 tbls Maple Syrup
1 tbls Lemon Juice + Zest of Half a Lemon

Method:

Preheat oven to 375f. Place a pan over a stove top and place on medium high heat. Add a tablespoon of vegetable oil. When the oil is hot, add the links of chorizo sausage and sear until both sides are golden brown. Remove and place sausages on a tray lined with parchment paper. Place the tray in the oven and cook until the internal temperature is 140f. Remove and let rest for 5 minutes.

Salsa Verde:

Add all ingredients for the salsa verde into a container except the oil. Using a hand blender, blend mixture until full incorporated - add a touch of vegetable oil if need to get the mixture going. When the mix is fully blended together start to slowly add the vegetable oil. Season with salt to taste.

Vegetables:

In a medium size pan place over medium heat and add a tablespoon of vegetable oil. When the pan is hot add the par cooked fingerling potatoes and sear until they turn golden brown 3-5 minutes. Add the cherry tomatoes and cook for another 3 minutes. Add the maple syrup, lemon juice, and pinch of salt. Mix together and serve.