This isn’t actually one of my recipes but is inspired from a friend mine and great food blogger Pascale from C’est moi qui l’ai fait (lit. her blog name means I’m the one who dit it, and it’s one of the oldest food blogs in France).
It’s really a nice idea. It is true that you can season breadcrumbs in many ways. For instance adding fresh parsley or spices in breadcrumbs, may it be industrial breadcrumbs ro japanese panko, or homemade with bread. Or simply mixing and reducing into powder gingerbread. I do that quite often as I have a honey and spices gingerbread we all love (see recipe here).
Here, chorizo is previously roasted in the oven so that it dries a bit (after that you need to leave it on paper towel for a few minutes to absorb any excess of fat). In France, we have mild (doux) and strong (fort) chorizos. I took the soft one. And it’s tastier to use sourdough or country-style bread than white bread or baguette.
Breadcrumbs in those proportions is used as seasoning to sprinkle on preparations. You can store it for a few weeks a closed pot (wait for it to be completely dry before closing it). If you want to use it to pan fry ingredients, increase the amount of bread and reduce the amount of chorizo.
See my scallops with orange sauce recipe using those breadcrumbs.
Homemade Chorizo Breadcrumbs
Place chorizo in the oven, let it stand on paper towel (to remove fat and cool down) and mix with bread.
Portions: 1 small pot