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Mini cooking chorizo mild, 12 pieces per pack

Brindisa cooking chorizo

£3.50 (Each)

  • In Stock
  • Gluten Free Product

These cooking chorizos have been one of Brindisa's most popular products for more than 20 years: exceptionally versatile, they can be grilled, fried, poached or casseroled with equally good results.

The flavour is pleasingly meaty, the texture is firm and they have a light smokiness from the mild pimentón used in their manufacture.

Pork, paprika, salt, spices, lactose (milk), milk protein, dextrine, sugar, garlic, stabiliser (Tetrasodium diphosphate), antioxidant (Sodium erythorbate), preservative (Sodium nitrite) and colour (Cochineal). Made with 103g of meat per 100g of finished product.
Storage & Care
Keep refrigerated below 5°C. Once opened, consume within 3 days
Nutrition Per 100g
Energy 1740kJ / 415kcal
Fat 37g
   of which saturates 14g
Carbohydrate 1g
   of which sugars 0.3g
Protein 20g
Fibre 0g
Salt 1.8g
* Typical values per 100g

Catalana de Embutidos

Catalana de Embutidos have been producing a wide variety of pork products for over 60 years in Catalunya, to the north of Barcelona.

Sourcing all their meat from a single supplier and maintaining the highest standards of technical excellence, they produce high quality, consistent, chorizos and morcilla.

Chorizo & polenta bites

1 pack Brindisa mini chorizo picante
1 cup / 150g yellow cornmeal / fine polenta - not quick cook or instant
½ cup / 65g plain flour
¼ cup finely chopped spring onions
1tbsp baking powder
1 tsp sugar
½ tsp salt
2 large eggs
½ cup milk
1 tsp cider vinegar
2 tbsp Brindisa Arbequina olive oil
2 tbsp sherry, preferably Amontillado
1 tsp Catalan oregano
200g tomato jam
Salted Marcona almonds to garnish and accompany


  1. Preheat the oven to 200°C; line a 12 x 12 baking tray with foil and brush with oil.
  2. Slice each individual chorizo into 3 rounds.
  3. In a mixing bowl combine the cornmeal, flour, spring onions, baking powder, sugar and salt.
  4. In a separate bowl, beat the eggs then whisk in the milk, cider vinegar, olive oil and sherry and oregano; leave for 2 minutes.
  5. Stir the egg mixture into the flour mixture with gently strokes to just combine.
  6. Pour the mixture into the baking tray and spread out evenly; press the chorizo rounds into the mixture, spacing evenly in a grid of 6 x 6 so that 36 bites can be cut.
  7. Bake in the centre of the oven until the cornbread pulls away from the edge of the pan and is firm to the touch (approx. 15 - 20 minutes); place the tray on a cooling rack and when the cornbread is cool remove the foil and cut the cornbread into bites and cover.
  8. When time to serve, melt the pepper jelly with 2 tablespoon of water carefully over a low heat then gently brush the melted jelly over the individual squares.
  9. Top each bite with a Marcona almond and put out a bowl full to accompany.