Caldo Verde - can't find hard spanish-style chorizo - just uncooked mexican
I’m trying to make caldo verde (sausage & collard green stew, Portuguese recipe) but we couldn’t find any hard cured linguica or chorizo sausage – just the soft mexican-style sausage. Anyone used this as a substitute? should I cook it whole first or cut up and brown the pieces uncooked? Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude