You really can’t go wrong with any pasta-and-pork combo, and Spanish chorizo does its job here. Chopped cured sausage adds a wonderful texture when crisped in a pan, and its natural fats coat ...

The chorizo can be sold raw (like other links or patties of sausage you see at the supermarket), air-dried and cured (similar to salami), or fully cooked and ready-to-heat. There are an endless ...

After this, the sausages are sent to a smokehouse, where they will be smoked and slowly cured over a matter of weeks or ...

The meat flavors the vegetables and legumes, for a lighter take on the rustic stew. Be sure to use Spanish chorizo, a ...

Other types, such as salami and chorizo, contain raw meat that has been cured. These will last a long time and can eaten uncooked. Lastly, some sausages are cooked and are eaten cold, such as ...

Be sure to use Spanish chorizo, a dry-cured sausage with a firm, sliceable texture, not fresh Mexican chorizo. Tomato paste, already brimming with sweet, concentrated flavor, is browned early in ...

The meat flavors the vegetables and legumes, for a lighter take on the rustic stew. Be sure to use Spanish chorizo, a dry-cured sausage with a firm, sliceable texture, not fresh Mexican chorizo.