- the name
chorizo español ('Spanish
chorizo').
Argentine chorizos are
normally made of pork, and are not ****y hot. Some
Argentine chorizos include other...
-
sausages or
chorizos,
especially the
Chorizos de Cojutepeque.
These chorizos are
typically tied with corn
husks between the links. The
chorizos are shipped...
- in a
creamy sauce. The
sausages used are
usually dry
chorizos like
chorizo de
Bilbao or
chorizo de Macao,
Vienna sausages, and/or hotdogs. It originates...
- A Casa
Chorizo, Casa Patio, or (formally) a
Standard House (Casa Standard) is a po****r type of
dwelling from the late 19th to
early 20th
century in Argentina...
-
blood pudding) and head
cheese are also
widely consumed. In El Salvador,
chorizos are
quite common, and the ones from the city of
Cojutepeque are particularly...
-
charcoal has formed, a
grill with the meat is
placed over it. In many asados,
chorizos,
morcillas (black pudding),
chinchulines (cow chitterlings),
mollejas (sweetbreads)...
-
commonly used.
Chilean choripanes are also made with
longanizas instead of
chorizos. On the U.S. mainland,
choripanes are
commonly available at
lunch counters...
-
American Spanish: [loŋɡaˈnisa]) is a
Spanish sausage (embutido)
similar to a
chorizo and also
closely ****ociated with the
Portuguese linguiça. Its defining...
-
addition of paprika,
which is
abundant in Navarre. It
differs from most
other chorizos due to its
thickness and more
finely ground meat.
Despite its
local name...
-
Chorizo de
Cantimpalos is a
protected geographical indication (PGI) of
chorizo produced in the
province of Segovia, Spain.
Chorizo began to be produced...
