Spanish and Mexican chorizo share the same name, but they have many differences. Here's everything that separates one chorizo from the other, explained.

A favorite at their restaurant, Jimgermanbar, is this smoky Spanish sausage with garlic ... turning once, until the chorizo are plump, about 15 minutes. Uncover and let stand for 5 minutes.

Caldo verde is a traditional Portuguese soup made with Portuguese chouriço or linguiça sausage, dark leafy greens, onion, ...

As part of the 88th Charter Day celebration of Cebu City, the local government, through its Department of Veterinary Medicine ...

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 ...

Sausage products remain a robust option for meat-eating consumers in the United States as shoppers seek out and explore new food trends for 2025.

Sprinkle on a little of your best olive oil and a dash of coarse salt, like fleur de sel. Serve the toasts with a couple of slices of serrano ham, prosciutto, or chorizo sausage.

After that, peel the skin off the chorizo sausage and cut into pieces roughly the same size as the pepper. The potatoes need to be washed and cut into ½ inch (1 cm) cubes, leaving the skin on.