Raoul Isidro Images wrote:


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Love the flavor (big time), but can't stand the grease. I think that maybe I'm just not cooking it right?

Lohkee wrote:
Love the flavor (big time), but can't stand the grease. I think that maybe I'm just not cooking it right?

You're supposed to cook it very slowly on a pan, with a little water as option, then let the grease slowly seep out. This grease will be the oil in which the sausages will be fried in, once all the water evaporates.

The flavor of the Spanish Chorizo is so strong, I use it as an enhancer or complement, not a main meal.

I cook off a frying pan, allow to get to room temperature, then slice very thinly like pepperoni. Then I throw these thin slices on soups, salads, and toppings for pasta and sandwiches.

Those who taste a normal sandwich with these slices secretly put in raise their eyebrows like Spock.

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Big A-Larger Than Life wrote:
Moo cows, chicken, people, dinosaurs.  With the proper amount of ketchup, they're all fantastic. 

Hee

r T p wrote:

Come to papa!

Natalia_Taffarel wrote:
I'm argentinian

nuff said

I know.  I have been to Buenos Aires.