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

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 ...

a flavor-packed sausage that boasts a robust, smoky taste. The meat flavors the vegetables and legumes, for a lighter take on ...

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 ...

Place the potato against the blade, flat side first, and turn into long potato strings. Take each sausage and lightly dust it in flour before wrapping the potato strings around it. Fry the potato ...

If you love chorizo, then chances are you’re part of that club. An emblem of Spanish food culture and beloved the world over, the dry-cured pork sausage is a byword for big flavour. Its sweet ...

a flavor-packed sausage that boasts a robust, smoky taste. The meat flavors the vegetables and legumes, for a lighter take on ...

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 ...

I usually use a firm, cured chorizo; if using raw soft chorizo sausage, cook it briefly first before slicing (it will be much easier to slice thinly) and frying it with the paprika.

a flavor-packed sausage that boasts a robust, smoky taste. 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 ...