But exactly what is chorizo? It's a spicy pork sausage used to impart a slightly smoky, complex flavor to all kinds of dishes, from traditional Spanish paella to brothy steamed mussels.

Cebu is very much known for its tourist attractions, having been situated in a tropical country rich in pristine beaches.

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, ...

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

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 ...

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 ...

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.