I'll have some more ...
By CHRIS SHERMAN
Published March 10, 2005
The Spanish sausage of pork fired up with paprika and sometimes chili packs more flavor and Latin flair than any other meat. When dry-cured like salami, a few slices salvage the dullest sandwich, perk up a salad and add spice to seafood and bean soups. The fresh ground variety is great scrambled with eggs or cooked up with onions and beef for tacos and tamales.
[Last modified March 9, 2005, 09:39:05]
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