For about 1 1/2 cups, or 8 to 12 servings, you’ll need: 1 large link Spanish uncured hard chorizo (5 to 6 ounces) 1/2 cup honey 1 to 2 tablespoons water Remove the casing from the sausage link ...

Creamy roasted corn with chorizo sausage, chipotle peppers and green ... It’s seasoned with spicy paprika and air-dried to a semi-hard, sliceable consistency. For this dish, you want to use ...

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.