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 ...

Making chorizo is an artisanal process—created ... or open up the casing and crumble the sausage to use as an extra-flavorful ground meat. Though not typical, some chorizo products are made ...

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 ...

"Deciding when to use hot sausage or chorizo in a dish will depend on your ... Simply remove the casings and mix with ground meat to make extra tasty hamburgers and meatballs; add a kick to ...

Here, chef-patron Tom Hannon details how to make the Top 50 Gastropub’s chorizo and onion brioche, which pairs well with a hearty stew or casserole and also works well as a starter.

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 ...