📝 About This Recipe
Experience the bold, smoky essence of the Iberian Peninsula with these perfectly crisp air-fried chorizo links. By using the air fryer, we achieve a snappy, caramelized exterior while keeping the interior succulent and bursting with pimentón-spiced oils. This modern technique transforms traditional cured sausage into a sophisticated tapa or a robust main course that is ready in a fraction of the time.
🥗 Ingredients
The Star Proteins
- 4 pieces Spanish Chorizo Links (raw or semi-cured 'cooking' chorizo, approximately 4-5 inches each)
Honey-Sherry Glaze
- 2 tablespoons Honey (wildflower or orange blossom preferred)
- 1 tablespoon Sherry Vinegar (Vinagre de Jerez for authentic acidity)
- 1/2 teaspoon Smoked Paprika (Pimentón de la Vera (dulce))
- 1 teaspoon Fresh Thyme (leaves stripped from the stem)
Aromatic Base and Garnish
- 1/2 Red Onion (sliced into 1/2-inch thick wedges)
- 2 small Bell Peppers (piquillo or mini sweet peppers, sliced into rings)
- 3 pieces Garlic Cloves (smashed and peeled)
- 1 tablespoon Extra Virgin Olive Oil (to coat the vegetables)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
- 1 pinch Flaky Sea Salt (for finishing)
- 1/2 Lemon (cut into wedges for serving)
👨🍳 Instructions
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1
Preheat your air fryer to 375°F (190°C) for about 3-5 minutes to ensure a hot cooking environment.
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2
Using a sharp paring knife, gently prick the chorizo links 3-4 times on each side. This prevents the casings from bursting and allows excess fat to render out.
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3
In a medium mixing bowl, toss the sliced red onions, bell peppers, and smashed garlic cloves with one tablespoon of olive oil and a pinch of smoked paprika.
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4
Place the seasoned vegetables in the bottom of the air fryer basket in an even layer.
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5
Nestle the chorizo links on top of the vegetables. The drippings from the chorizo will season the onions and peppers as they cook.
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6
Air fry at 375°F for 8 minutes. You should hear a distinct sizzling sound as the fat begins to render.
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7
While the chorizo is cooking, whisk together the honey, sherry vinegar, and thyme in a small microwave-safe bowl.
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8
Warm the glaze in the microwave for 15-20 seconds until it becomes thin and pourable.
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9
Open the air fryer and use tongs to flip the chorizo links and toss the vegetables slightly.
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10
Using a pastry brush, generously coat the chorizo links with about half of the honey-sherry glaze.
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11
Continue air frying for another 4-6 minutes, or until the chorizo reaches an internal temperature of 160°F (71°C) and the edges are slightly charred.
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12
Remove the basket and brush the links with the remaining glaze immediately while they are piping hot.
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13
Let the meat rest for 2-3 minutes before serving to allow the juices to redistribute.
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14
Transfer the vegetables and chorizo to a warm platter, garnish with fresh parsley and flaky sea salt.
💡 Chef's Tips
Always use 'Mexican Chorizo' if you want a crumbly texture, but for this specific link recipe, ensure you buy 'Spanish Chorizo' which is firmer and intended to be cooked whole. Avoid overcrowding the basket; air needs to circulate around each link to create that signature snap in the casing. If your chorizo is very lean, add a tiny spray of avocado oil to the exterior to help the browning process. Save the flavorful oil left in the bottom of the air fryer basket to drizzle over toasted bread—it is liquid gold! Check the internal temperature with a meat thermometer to avoid overcooking, as chorizo can become dry quickly.
🍽️ Serving Suggestions
Serve alongside a pile of warm, crusty sourdough bread to soak up the honey-infused oils. Pair with a glass of chilled Spanish Tempranillo or a crisp Apple Cider to cut through the richness. Add a side of creamy garlic aioli for dipping the peppers and sausage. Serve as part of a tapas spread with Manchego cheese, Marcona almonds, and green olives. For a full meal, serve over a bed of saffron-infused yellow rice or creamy polenta.