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 Chorizo first. It's pain to peel, and I've ...
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. How do I cook them? Should I add ...
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, and how long it will be edible for, ...
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 alcohol in it, which they purchase from ...
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 that. We are trying to think of alternatives to serve it ...
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 if the flavour profile would complement ...
Jambalaya calls for either Andouille or Chorizo sausage. Is this sausage meant to be fresh or smoked?