Over the years I've changed the method up a little bit, opting to brown sliced sausage to start the soup to draw out the maximum amount of flavor. The leftovers are even better than the fresh-from ...

1 raw chorizo sausage (about 110g/4oz), cut into small chunks: 1 raw chorizo sausage (about 110g/4oz), cut into small chunks Method Heat the olive oil in a large pan over a medium heat.