Anyone use charizo to help spice up otherwise bland dishes (e.g., cous cous, rice, etc.)

For those that haven't run into it, charizo is a pork sausage.  I prefer the Spanish version which is seasoned with paprika while the Mexican version is jacked up with chili peppers.  The Spanish version I buy is relatively spicy and is dry cured, which means it doesn't need refrigeration.  (its also nitrite and nitrate free.)

Thinly sliced, lightly fried and then diced is the ticked before adding to a dish to give it a bit more of a kick!  Maybe an inch of the sausage is about enough to give it a taste ... two inches is even better!

dd