Not all chorizo is made in exactly the same way.

Cut each chorizo in half and serve one piece to a bowl.

Add the chorizo and cook until browned, about 5 minutes.

Set a 12-inch skillet over medium heat and add chorizo.

He walked to the door in calm anticipation of chorizo.

Return the chorizo to the skillet and add the vinegar.

To make a long story short, it was chorizo - Mexican sausage.

You can still find today in Spain chorizo without paprika.

At the end, all the participants are given a bun filled with chorizo.

I would have liked it better without the chorizo.

Add the sherry and cook until the chorizo is crisp.

Add the chorizo and cook for a further minute.

We often have chicken (or white fish fillets) with chorizo.

In another pan, heat the remaining oil and fry the chorizo for 2-3 minutes.

The chorizo chips we made gave shape to the paella course.

All of this makes for a flavor distinguishable from almost any other chorizo.

Chorizo, cheese or similar products may also be added.

Another time, sweet potato soup with chorizo won our hearts.

A serving of Portuguese chorizo is set aflame at the table.

The most common Mexican sausage by far is chorizo.

Discard the oil that has come out of the chorizo and wipe the pan clean.

Three days later, my socks still smelled like chorizo.

Stir in chorizo and saute a few minutes longer.

The sausage pizza is made with chorizo, for example.

Because the eggs are not moved around the pan, though, the flavor of the chorizo is less dominant.