Chorizo Big Breakfast

This time the credits go to Nicole, really appreciate her for making the effort to air fly  these superbly home made Chorizos (Spanish Pork Sausages). Her brother home makes these wonderful sausages, without preservatives, so you really have to eat them fast as they can’t keep for long, plus point is that it’s not too salty as most bangers are.

My comments for the Chorizos – Not too fatty, less salt, no preservatives and the skin has that nice bounce when you bite down – Two Thumbs and Two Toes Up.

Honestly sometimes all you need are really good, and fresh produce and almost anything you touch (cook) turns to gold. Brunch this late morning would be grilled chorizo and tomatoes, sauted fresh button mushrooms (olive oil, salt and black pepper)and my ever popular creamy omelette. ( I beat with cream and milk, and fry with butter, how much more decadent can you get)