Jamie Oliver Glazed Chorizo Tapas

Oh, this dish. Jamie Oliver Glazed Chorizo Tapas. It’s loud. Sharp and sweet, sizzling and sticky, with that sausage crackle you hear before you even taste it. Made it last Saturday when friends came over unexpectedly—just grabbed a pan, found some chorizo, and magic happened. The honey glaze clings, the vinegar bites. It’s smoky, messy, glorious. (inspired by Jamie Oliver)

Ingredients Needed

• 250g chorizo sausage. Spicy? Mild? Whatever makes your mouth happy.
• 2 garlic cloves. Minced, smashed, whatever gets the oils out.
• A tablespoon of chestnut honey. Or regular, if your pantry’s not showing off.
• Three tablespoons of white wine vinegar.
• A splashy tablespoon of balsamic vinegar.
• A decent pour of olive oil. Two tablespoons? Close enough.

How To Make Jamie Oliver Glazed Chorizo Tapas

1. Starting Out: The sausage. You have to peel it, which feels odd at first—like undressing something you’re about to eat. Then slice it thick. Not dainty. You want bold coins that’ll hold their shape when they hit hot oil.
2. Pan Time: Medium heat. Oil in. Then the chorizo goes in with that soft sizzle that turns into a low crackle. It smells like spice and smoke and Sunday afternoons. Give them time. Don’t rush. Let them brown, curl, get those caramelised edges that taste like pure joy.
3. Garlic Moment: Right when it smells like a Spanish plaza and your mouth’s watering—garlic. Two cloves, minced, tossed in. Only a minute. Maybe two. Stir. Watch it not burn. Just toast a bit. That scent? Garlic in olive oil with sausage fat. Wild.
4. Glaze Shift: Kill the heat for a second. Tip the pan, drain off most of the oil. Keep some in. You need the flavor. Back on the heat—then pour in the vinegars. White wine, then balsamic. Quick stir. Then the honey. Thick, slow, amber. Stir again. Something about that combo—it fizzes. Then calms. Then thickens.
5. Finish Strong: You don’t leave this pan. Stand there. Stir. Watch it reduce to a sticky slick that coats everything. Smells tangy. A little dangerous. That’s when you serve it. Right now. Toothpicks, napkins, maybe a hunk of bread.

Why I Love This Recipe

It’s so unassuming. Just sausage and a few pantry things. But the flavor… it slaps you. I served this once when we had nothing else ready, and people thought I’d been cooking all day. It’s dramatic. It’s fast. And it feels like cheating—in the best way.

Why I Love This Recipe

• If the chorizo’s cheap, it shows. Spend a little more. It’s worth it.
• Garlic too early? You’ll smell burnt toast. Wait till the sausage is nearly done.
• Too much honey turns it into candy. Hold back if you’re unsure.
• Don’t walk away during the glaze. Seriously. Just don’t.
• Eat hot. Like, now. This dish waits for no one.

How To Store This Jamie Oliver Glazed Chorizo Tapas

• Room Temp: Nope. Leave it out too long, and it’s a greasy mess. Into the fridge.
• Fridge Life: Once cool, seal it up. I toss it in a reused takeaway tub. Keeps for four days, but it never lasts that long.
• Freezer Plan: Wrap it tight. Foil and freezer bag. It’ll keep for two months easy. Thaw slow. Let it wake up in the fridge.
• Warming It Up: Oven’s your friend. 350 degrees Fahrenheit. Foil over the top. 10, maybe 15 minutes. Just till it’s hot enough to sizzle again.

Let’s Answer a Few Questions! (FAQs)

Why’s it bitter?
Burnt garlic or cheap vinegar. Happened to me once. Never again.

Want it thicker?
More simmer. Or a whisper of cornstarch in water—if you’re desperate.

Too sweet?
You overdid the honey, pal. Dial it down. Add more vinegar next time.

Why’s it mushy?
Heat too low. Or you left it swimming in glaze. Crank the heat. Let it crisp.

Nutrition Facts (per serving)

• Calories: 145
• Carbs: Barely 0.5g
• Protein: 8g
• Fat: 12g
• Sugar: Nope
• Fibre: Zero
• Salt: 520mg

Try More Recipes:

• Jamie Oliver Cabbage And Leeks Recipe
• Jamie Oliver Red Pepper Pasta Sauce
• Jamie Oliver Freeze Ahead Roast Potatoes