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 ...

The meat is seasoned with a melange of spices and flavorings, most prominently smoked paprika, before being fed into casings ...

These Mexican Tortilla Pinwheels, loaded with zesty chorizo sausage, sour cream ... why each one is here and what substitutions you can make.

It’s enough to make your mouth water – and ... “You need soft cooking chorizo here, as opposed to the firmer, drier cured sausage that is usually sliced thinly and eaten raw as tapas.” ...

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

But meat can make an excellent accent ingredient in a pot of silky ... Instead of using a tough cut that requires hours to ...

Make it vegetarian: If you’re a vegetarian, you can substitute the Chorizo sausage with a meatless alternative, such as ...

100 gms Spaghetti pasta 10 gram garlic 50 gram Chorizo 3 ml olive oil (the chorizo has its own fat which will ooze out oil when boiled) Add the chorizo with the liquid it was boiled in. Add the pasta ...

Make a nick in the skin of the chorizo then, peel away the papery skin. Cut the sausage into chunks or rounds. When the potatoes have had 15 minutes roasting, give them a stir, then nestle the ...

But meat can make an excellent accent ingredient ... cut that requires hours to become tender, we opt for chorizo, a flavor-packed sausage that boasts a robust, smoky taste. The meat flavors ...

But meat can make an excellent accent ingredient in a pot of silky ... Instead of using a tough cut that requires hours to become tender, we opt for chorizo, a flavor-packed sausage that boasts a ...