About
Chorizo butter really is both as simple and delicious as it sounds! Aromatic cured chorizo is blended with creamy butter and a hint of paprika for extra smokiness.
Perfect slathered over bbq meats, added to sea food dishes or why not try the butter in our keto chorizo and manchego fat bombs!
Ingredients
- ½ cup unsalted butter
- 2 ounce dry cured sausage chorizo by duero
- ½ teaspoon gourmet collection smoked paprika by mccormick
Instructions
- Dice the chorizo and add to a food processor along with the butter and paprika.
- Blend together until combined and you have a semi smooth consistency. This may take a few minutes and you will likely need to keep scraping the sides of the food processor to keep it churning.
- Once combined, arrange a square sheet of saran wrap and spoon the butter mixture across the center, forming a rough sausage shape.
- Bring the sides of the saran wrap up around the mixture, wrapping it into a tight sausage shape and twist each end securely to seal. Transfer to the fridge to firm for 20 minutes until ready to use.
Nutrition Facts
- Servings: 8
- Calories: 134.1kcal/561.2kJ (per serving)
- Fat: 14.1g (per serving)
- Carbs: 0.2g (per serving)
- Protein: 1.7g (per serving)
