Recipe

		Chorizo Carmel Confit
		Serving Size - 12
		Prepared By - Sheri
		Recipe Rating	Printer Friendly Recipe

1 lb. Dry-cured chorizo

2 Cups Sugar

1/2 Cup Water

1/4 Cup Butter

1 baguette, thinly sliced

Pour the sugar and water into a medium skillet with high sides (taller than the chorizo is thick). A non-stick skillet makes for easier cleanup. Do not stir the sugar and water together, just make sure all the sugar is wet. Over medium-high heat, bring the sugar water mixture to a boil. Continue boiling until the mixture reaches 235°F. If you don’t have a candy thermometer, spoon a small amount of the hot sugar into a glass of cold water. The hardened caramel should be pliable and soft when cooled. You’ll notice the sugar turn amber colored just before this stage. Don’t worry if you overcook the sugar– we have some leeway with the temperature. But if you smell burning, start over. Stir in the butter until melted. Then reduce the heat to a low simmer and add the whole chorizo. Cover and simmer, turning ever 30 minutes, for 3 hours. The longer you cook it, the more flavor the caramel will pick up from the chorizo. You’ll notice the oil from the chorizo leaking out into the caramel. That’s a good thing. Whisk the oil and caramel together with a fork every now and then. To serve, remove the chorizo and slice it into 1/2” pieces. Butter one side of thin baguette slices and toast in the oven or on a skillet. Place each piece of chorizo on a piece of toasted bread and drizzle with the caramel sauce in the pan.