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 ...

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“They’re less spicy and easy to handle.” You can often buy the chorizo sausage mix separately, too, which Saravia uses as empanada filling, to stir through lentil stew, or for scrambled eggs.

As it turns out, the answer isn’t so simple. It originated in the Iberian peninsula as a pork-based sausage, but chorizo has evolved into several distinct styles of artisanal meat, and not all ...

Tasting Table chatted with Hunter Shoults, plant manager at Bear Creek Smokehouse, to ask for guidance on when to use spicy sausage or chorizo in cooking. "Deciding when to use hot sausage or ...

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These tapas make the most of the chorizo’s smoky flavour. All they need is some bread, slices of Manchego cheese and a glass of sherry. Fresh chorizo sausages are delicious fried or grilled and ...

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 ...

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but taste first because if the sausage is salty you may not need any additional salt, just some freshly ground pepper. Heat the oil in a heavy casserole over medium heat. Add the chorizo and cook ...