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Chorizo Nuggets with Chimichurri Dipping Sauce
Chorizo Nuggets with Chimichurri Dipping Sauce
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Prep Time:
45 minutes
Total Time:
2 hours 45 minutes
Chorizo sausage bites with tangy chimichurri sauce, ideal for entertaining!
Ingredients:
  • 1 bunch fresh parsley (about 1 cup firmly packed)
  • 1 small onion, cut into fourths
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 1/4 cup white vinegar
  • 1/2 teaspoon salt
  • 1/4 cup sour cream
  • 3 cups oil for frying
  • 1 cup plus 2 tablespoons Original Bisquick™ mix
  • 1 package (12 oz) smoked chorizo links, cut into 48 (1/2-inch) pieces
  • 2 eggs
  • 1 cup milk
  • 1 cup cornmeal
  • 2 teaspoons ground cumin
  • 1/2 teaspoon pepper
  • 48 toothpicks
  • Garnishes, if desired: cubed Manchego cheese, sliced green onions, sliced tomatoes, bite-size pieces red bell pepper, parsley sprigs
Instructions:
  • Using a blender or food processor, combine all Chimichurri Sauce ingredients except for the sour cream. Blend on high speed until well mixed. Stir in the sour cream, cover, and chill in the refrigerator for 2 hours before serving.
  • In a 2-quart heavy-bottom pan, heat enough oil to 375°F.
  • Place 2 tablespoons of Bisquick mix in a medium bowl, add chorizo, and gently toss to coat. In another medium bowl, combine eggs, milk, 1 cup Bisquick mix, cornmeal, cumin, and pepper. Dip the Bisquick-coated chorizo into the batter.
  • Cook 4 or 5 chorizo in hot oil for 3 to 4 minutes, turning once, until golden brown. Then, drain on paper towels.
  • Skewer the dish with toothpicks and top it with garnishes and sauce for a perfect finishing touch.

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