Sweet and sour glazed Chorizo

Sweet and sour chorizo

This is a brilliantly simple and easy recipe that was originally intended as a hangover cure believe it or not.  Since then I’ve used it for just about everything, whether to accompany a meal, taken along to a picnic or even as a snack for adults at a children’s party.  It takes five minutes to knock together and it’s really easy to increase the quantities dependent upon how many hungry mouths you’re going to feed.  The only thing I will say is that because of the few ingredients, it really is worth having a decent quality Chorizo.

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  •  12 ¼ ounces / 350g Chorizo
  • 4 tablespoons of sherry
  • ½ tablespoon of runny honey


Slice the Chorizo into 1cm thick coins (about three tenths of an inch).

Heat the Chorizo in a non-stick frying pan on a medium heat until it’s starting to crisp.  This should take 3-4 minutes.

Add the sherry and honey and stir constantly for another minute or two.

Remove any excess liquid and serve.


Get the best quality Chorizo you can find.


In the 1988 film Midnight Run, starring Robert De Niro (as bounty hunter Jack Walsh) and Charles Grodin (as a bail-jumping former Mafia accountant), the two main characters are offered Chorizo and eggs. The waitress helpfully explains that Chorizo is a Mexican sausage. In fact, it originates from the Iberian Peninsula (Portugal and Spain) and is made with smoked paprika, but in Mexico, the cost of importing the paprika caused the Mexicans to substitute chili peppers. In Latin America generally it also tends to be made with vinegar rather than the white wine used in Spain.

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The Naughty Cook is a digital cookery magazine packed with both healthy and indulgent recipes and is owned by Senlac Hill Publishing, UK.

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