This is bangers and mash like you’ve never had before – fried chorizo sausages served in a creamy, herby sauce and with leek-flecked mashed potatoes. To make the colcannon, heat the butter and ...

If desired, spread a bit of mayonnaise on the toasted baguette. Place a sausage on each piece of baguette. Stir the ...

The finest quality Chorizo sausage has a course grain and a mild taste of paprika. The finer grain, more orangy ones are sometimes less interesting. The way I use them is in a stew. I cut them ...

Store both types of chorizo in the fridge wrapped in foil or waxed paper. Fresh chorizo sausages are delicious fried or grilled and served sliced as tapas with olives and cheese. Whole chorizo are ...

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

Cooking chorizo with the casing intact helps the sausage retain its shape while imparting a unique flavor, texture, and smokiness. By removing the casing, you can crumble fresh chorizo ...

“You need soft cooking chorizo here, as opposed to the firmer, drier cured sausage that is usually sliced thinly and eaten raw as tapas.” Heat a little olive oil in a deep-sided, non-stick ...

In a large skillet, heat the remaining olive oil and cook the sausages, cut side down, until browned, about 4 minutes. Flip the sausages and cook, turning and flipping as needed, until well ...

I love salad, but oftentimes, no matter how yummy it is, it doesn't fill me up. If, like me, you're craving a real ...

Be sure to use Spanish chorizo, a dry-cured sausage with a firm, sliceable texture, not fresh Mexican chorizo. Tomato paste, ...