Cookbook:Chorizo
| Chorizo | |
|---|---|
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| Category | Meat and poultry |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Chorizo is a type of pork sausage made in Spain and other Hispanic cultures. A similar sausage, chouriço, comes from Portugal.
Characteristics
editChorizo 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
editMake 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
editSpanish 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
editReferences
edit- ↑ 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.