* Chorizo a la sidra, ( chorizo sausage prepared in cider )

Chorizo ( pork sausage ), morcilla ( blood sausage ), chinchulines ( chitterlings ), mollejas ( sweetbread ), and other parts of the animal are enjoyed.

* Chorizo al vino-chorizo sausage slowly cooked in wine

A local type is the salchicha Argentina, criolla ( Argentinian sausage ) or parrillera ( literally barbecue-style ), made of the same ingredients as the Chorizo but thinner.

File: Chorizo cortado. jpg | A sliced chorizo sausage

In early 2011, Falls Brands ' Old Fashioned Basque Chorizo sausage won the " Hold The Mustard " award presented by the National Meat Association ( NMA ) every year during their annual, " NMA Annual Gourmet Sausagefest.

Chorizo can be a fresh sausage, in which case it must be cooked before eating.

The Chorizo sausage ( to salute the region's growing Latino population ) was added on July 29, 2006 for one race, and became a full-time participant in 2007.

When pronounced in Spanish, " Linda Jo Rizzo " sounds like " Lindo Chorizo " ( beautiful sausage ).

* Chorizo: spicy pork sausage, seasoned with garlic and red chile, usually used in ground or finely chopped form as a breakfast side dish or quite often as an alternative to ground beef or shredded chicken in other dishes.

Chorizo can be eaten as is ( sliced or in a sandwich ), grilled, fried, or simmered in apple cider or other strong alcoholic beverage such as aguardiente.

The gastronomy of Jaen is very varied, emphasizing local dishes such as the pipirrana ( tomato, green peppers, breadcrumbs, garlic shoots, olive oil, vinegar, salt and hard-boiled egg ); " spinach a la Jaén " ( garlic, croutons, spiced sausage, bayleaf, egg, orange zest and vinegar ); " rice a la Jaén " ( very weak ), " veal with chopped garlic ", " trout from the rivers of Jaén " ( trout, butter, chunks of ham with bacon, parsley, white wine and salt ), " ajo blanco a la Jaén " ( raw almond, olive oil, eggs, garlic, salt, vinegar and water ).

People dress in traditional clothing and traditional foods such as arroz a la tumbada ( rice cooked in fish broth ), pescado a la veracruzana ( fish, with tomatoes, olives, chillies, and onions ), white gorditas ( a sweet bread, about the size and shape of an English muffin, longaniza ( a type of sausage ), enchiladas, naranjas rellenas ( stuffed oranges ), and dulce de leche ( similar to caramel candy ).

* Festival de la Longaniza-Celebrated its first year on June 26 – 28, 2009, it was the life long dream of Don Jose A. Carmona " Don Toño " to establish it to celebrate his legacy with his children ( his own recipe for seasoning the sausage ) and bring another special celebration to the mountain town and celebrate something as delicious as " longaniza ".

In Thai, the Chinese sausage la chang is called kun chiang () after its name in the Teochew dialect ( kwan chiang in Teochew ), the dominant Chinese language within the Thai Chinese community.

Ever since October 1821, when the former Governor General, Juan de la Cruz Mourgeón, left the isthmus on a campaign in Quito and left the Veraguan colonel in charge, the separatists had been slowly converting Fábrega to the separatist side.

Three days later, the engine failed shortly after takeoff and the aircraft descended slowly and steeply to a safe landing, validating De la Cierva's efforts to produce an aircraft that could be flown safely at low airspeeds.

On Mars, the human explorers come in contact with the gentle, peaceful, six-eyed, three-legged “ Tripèdes ”, a dying race who is slowly being replaced by the “ Zoomorphs ”, alien entities who bear some resemblance to the “ Ferromagnetals ” of La Mort de la Terre.

Known as de la otra Banda del Paraná (" from the other side of the Paraná ") and Baxada del Paraná (" Ford of the Paraná "), the settlement never had an official foundation, and it slowly grew as a satellite town of Santa Fe.

* " Never Gonna Dance ": After Astaire sings Field's memorable closing line: " la belle, la perfectly swell romance " of Kern's haunting ballad, they begin the acknowledgement phase of the dance-possibly their greatest-replete with a poignant nostalgia for their now-doomed affair, where music changes to " The Way You Look Tonight " and they dance slowly in a manner reminiscent of the opening part of " Let's Face The Music And Dance " from Follow the Fleet.

Many critics felt that The Dawn would fill the void left behind by the Juan de la Cruz Band when their music slowly faded in the 1980s.

By 1868 the first church was built, and slowly the name of the town was changed to Puerto de la Santa Cruz (), later shortened to Puerto la Cruz.

Pizza -- made with very thin, and sometimes thick, high-rising doughs, with or without cheese, cooked in the oven or a la piedra ( on a stone oven ), and stuffed with numerous ingredients -— is a dish which can be found in nearly every corner of the country.

* Pulpo a la gallega ( Galician-style octopus ) or polbo á feira ( octopus in the trade fair style ) in Galicia, is cooked in boiling water ( preferably in a copper cauldron or pan ) and served hot in olive or vegetable oil.

In Argentina and Uruguay, both asado ( beef roasted on a fire ) and steak a la parrilla ( beefsteak cooked on traditional grill ) are staple dishes and even hailed as national specialities.

Food that is cooked a la plancha means grilled on a metal plate.

In Argentina and Uruguay cow tongue is cooked and served in vinegar ( lengua a la vinagreta ).

* Cargols a la llauna ( cooked snails )

Notable dishes include Carbonada, consisting of salt-cured beef cooked with onions and red wine served with polenta ; breaded veal cutlets called costolette ; tetouns, salt-cured cow's udder that is cooked and sliced ; and bistecca a la valdostana, a steak with croutons and melted cheese.

The chivito, less gamey and with a more delicate flavour than the adult goat, can be cooked a la parrilla ( grill ) or a la cruz.

Liquids are released from the meat and vegetables during cooking, and further liquid in the form of stock, wine, beer ( for example lapin à la Gueuze ), gin, cider, or vegetable juice may be added when the dish is assembled.

It entails manifold types of meat, which are generally eaten as follows: achuras ( offal, or the cow's inner parts ), morcilla ( blood sausage ,) and sometimes also a provoleta ( a piece of provolone cheese cooked on the grill with oregano ) are eaten first.

Among the most popular and most common are the Bratwurst ( fry-sausage ), usually made of ground pork and spices, the Wiener ( Viennese ), which may be pork or pork / beef and is smoked and fully cooked in a water bath, and Blutwurst ( blood sausage ) or Schwarzwurst ( black sausage ) made from blood ( often of pigs or geese ).

Some intestines are cooked and eaten as-is, but are more often cleaned and used as natural sausage casings.

Germany, for instance, which boasts more than 1200 types of sausage, distinguishes raw, cooked and precooked sausages.

The cervelat, a cooked sausage, is often referred to as Switzerland's national sausage.

Some typical dishes are caruru, which consists of okra, onion, dried shrimp, and toasted nuts ( peanuts and / or cashews ), cooked with palm oil until a spread-like consistency is reached ; feijoada, a simmered bean-and-meat dish ; tutu de feijão, a paste of beans and cassava flour ; moqueca capixaba, consisting of slow-cooked fish, tomato, onion and garlic, topped with cilantro ; and chouriço, a mildly spicy sausage.

The Chinese dish, nuòmǐ fàn ( 糯米飯 ), is steamed glutinous rice usually cooked with Chinese sausage, chopped Chinese mushrooms, chopped barbecue pork and optionally dried shrimp or scallop ( recipe varies depending on the cook's preference ).

Some of these foods may be cooked or scorched using a dry heat, but the most common means of using a griddle is through shallow frying, where a food product is either cooked in a relatively thin film of oil added by the chef ( like chicken, hash browns, fish, etc .…), or in oil or grease released by the food product as it is cooked ( hamburgers, sausage, bacon and other ‘ greasy ’ foods for example ).

It consists of soft, unsweetened dough biscuits covered in thick " country ", " sausage " or " white " gravy, made from the drippings of cooked pork sausage, white flour, milk, and often ( but not always ) bits of sausage, bacon, ground beef, or other meat.

While morcilla in most Spanish-speaking countries is basically cooked pork blood encased in pork intestine casing ( black pudding in English ), longaniza is a thin sausage containing almost any mixture of meat, fat or even cartilage, smoked rather than fresh.

A traditional Portuguese soup, caldo verde, combines pureed potatoes, diced kale, olive oil, broth, and, generally, sliced cooked spicy sausage.

Portuguese feijoada is usually served with rice and assorted sausages, such as chouriço, morcela ( blood sausage ), farinheira, and others, which may or may not be cooked in the stew.

Other Uruguayan dishes include morcilla dulce ( a type of blood sausage cooked with ground orange fruit, orange peel, and walnuts ) and milanesa ( a veal breaded cutlet similar to the German Wienerschnitzel ).

Among the meats: tripe, paws ( batciuà ), chickpeas with head, oxtail ( now cooked with Barbera ) and the cooked sausage.