Spanish sausages come in many shapes, sizes, and colors. Probably the best-known sausage is chorizo, a semi-hard sausage of pork “marinating” with spices. Spanish paprika (sweet or spicy) is the spice that gives chorizo its characteristic flavor and distinguishes it from other sausages.

There are 17 officially recognized varieties of chorizo, and they can be either spicy or sweet. Typically, chorizo is thinly sliced and eaten as tapas. It can also be fried, used in soups or stews, or simmered in apple cider or cognac.

This recipe calls for chorizo with cabbage and potatoes.