Chorizo Nuggets with Chimichurri Dipping Sauce

Name: Chorizo Nuggets with Chimichurri Dipping Sauce
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 48
Cuisine: South American, Latin American
Ingredients: 340 grams package smoked chorizo links, cut into 48 (1/2-inch) pieces; 237 milliliters cornmeal; 2 eggs; 1 bunch fresh parsley (about 1 cup firmly packed); 2 cloves garlic; 2 teaspoons ground cumin; 237 milliliters milk; 710 milliliters oil for frying; 2 Tbsps olive oil; 1 small onion, cut into fourths; 1 teaspoons pepper; 1 teaspoons salt; 59 milliliters sour cream; 59 milliliters white vinegar; 237 milliliters Original Bisquick® mix

You can never have too many hor d'oeuvre recipes, so give Chorizo Nuggets with Chimichurri Dipping Sauce a try. This gluten free recipe serves 48. One serving contains 72 calories, 3g of protein, and 5g of fat. It can be enjoyed any time, but it is especially good for The Super Bowl. This recipe is typical of South American cuisine. From preparation to the plate, this recipe takes approximately 2 hours and 45 minutes. If you have vinegar, onion, pepper, and a few other ingredients on hand, you can make it.

Instructions

In blender or food processor, place all Chimichurri Sauce ingredients except sour cream. Cover; blend on high speed until well blended. Stir in sour cream; cover and refrigerate 2 hours.

Ingredients you will need

Chimichurri

Sour Cream

Equipment you will use

Food Processor

Blender

In 2-quart heavy-bottom pan, heat 2 to 3 inches oil to 375°F.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

In medium bowl, place 2 tablespoons of the Bisquick mix; add chorizo, and toss to lightly coat. In medium bowl, mix eggs, milk, remaining 1 cup Bisquick mix, the cornmeal, cumin and pepper. Dip Bisquick-coated chorizo into batter.

Ingredients you will need

Baking Mix