Cookbook:Chorizo
| Chorizo | |
|---|---|
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| Category | Meat and poultry |
Cookbook | Recipes | Ingredients
Chorizo is a type of pork sausage made in Spain and other Hispanic cultures. A similar sausage, chouriço, comes from Portugal.
Characteristics[edit | edit source]
Chorizo comes in several different varieties.[1] Spanish chorizo varieties are cured dry sausages made from chopped pork. They tend to include smoked paprika and garlic as well as regional spices and are not particularly hot.[1][2] On the other hand, Mexican-style chorizo is a fresh sausage typically consisting of ground pork meat or offal, vinegar, chiles, and other spices[1][2][3]—they are spicy and tangy.[4]
Selection and storage[edit | edit source]
Make sure to purchase the correct variety of chorizo called for by your recipe. Both fresh and cured chorizos should be stored in the fridge. Cured chorizo will have a longer lifespan if kept away from moisture.
Use[edit | edit source]
Spanish cured chorizos can be eaten raw in much the same way as other cured dry meats like salami or pepperoni—it is excellent on charcuterie plates.[1] However, it can also be added to soups and stews. Mexican chorizo and other fresh chorizo varieties must be cooked before consumption—the filling is often removed and cooked much like ground beef.[1][2]
Recipes[edit | edit source]
References[edit | edit source]
- ↑ a b c d e "What Is Chorizo?". Food Network. Retrieved 2024-03-25.
- ↑ a b c "Learn the Difference Between Spanish and Mexican Chorizo". The Spruce Eats. Retrieved 2024-03-25.
- ↑ Nast, Condé (2018-07-12). "What is Chorizo? 10 Things You Need to Know About The Spicy Sausage". Epicurious. Retrieved 2024-03-25.
- ↑ Nast, Condé (2017-10-23). "What Is Chorizo? And What to Do When You Can't Find Any". Bon Appétit. Retrieved 2024-03-25.