This weekend we are making a Tomato and Chorizo salad. The recipie suggests serving it with goats cheese and ham, but we don't really fancy th
A relative of mine is in food retail, and recently she gave me some chorizo. With the basic advice 'hang it in the fridge' I am not sure if it is edible as yet
For years I've been chopping up Chorizo and cooking it, with no other preparation. I've recently been told that I've been doing it wrong and should peel the Cho
I never cooked "real" sausages before. Now I have several kinds of sausages: chorizo, merguez, and chicken. I have only a couple of each and a big electric pan.
My friends from Portugal have a chorizo cooker (something, I believe, a bit like this), and they would like to use it in the UK. In Portugal they burn pure alco
I'm currently going through a phase of cooking a lot of beetroot. I also love Chorizo. I was thinking of doing a Beetroot and chorizo risotto. But I'm unsure
Jambalaya calls for either Andouille or Chorizo sausage. Is this sausage meant to be fresh or smoked?
I have a recipe that calls for "mild ground chorizo". At my regular grocery today I saw three brands of ground chorizo, but all were simply labeled "chorizo". T
I have a recipe that calls for ground chorizo, but I don't own a meat grinder and my local grocery store only sells chorizo sausages. Now, I guess I could mince
I'm not much of a cook, but I do enjoy anything made with chorizo. I've looked far and wide for pre-made chorizo spice-mix in grocery stores, international foo
If I am using ground fresh chorizo in an oven baked dish with chicken, do I need to brown it on the stove top first?