Spanish chorizo is a sausage made with minced pork, red peppers, and paprika. It can be spicy or sweet, and is used in many recipes. Mexican chorizo is different, made with ground meat and offal. Chorizo can be cooked with eggs or served with cheese. It’s important to consider whether the chorizo is fresh or smoked before cooking.
Spanish chorizo is a type of sausage with a distinct crimson color and flavor that comes from the use of red peppers and paprika. There are actually numerous versions of chorizo created and these can vary by country. True Spanish chorizo tends to employ minced pork and fat, as well as spices and salt. All ingredients are generally placed in natural casings.
Both fresh and smoked versions are prepared, and these sausages can be spicy hot or sweet. The lengths of Spanish chorizo can give some indication of whether it’s hot or sweet. Spicier sausages may be shorter and sweeter sausages may be longer, but this is not always a predictor.
There are many recipes using Spanish or other forms of chorizo. Portuguese types are also popular and may sometimes be called linguica in the United States. One of the most common uses of linguica in North America is as a topping for pizzas.
In contrast to Spanish chorizo, Mexican chorizo can have some distinct differences. One of them is that the meat is not minced but is ground and multiple types of offal can be used in the creation of the sausage. Instead of cutting or cooking these sausages whole, they are often removed from their casings and used much like any other ground beef. They’re popular in many Mexican American restaurants as an alternative meat filling for things like tacos or burritos.
Chorizos can also be cut into or removed from the casings and cooked with eggs, a popular choice in many countries. A classic Mexican dish that can be found in restaurants throughout Mexico is chorizo con queso or queso de fundido. These are pieces of sausage mixed with hot melted cheese and is usually served as an appetizer with tortilla chips.
In other parts of North and South America, chorizo may taste slightly different from Spanish chorizo. A lot depends on how the meat is added, what types of meat are used, and the dominant spices. Most chorizos, regardless of origin, retain their red color, but some can be colored differently if other types of spices or peppers are used.
One thing people should consider when choosing a Spanish chorizo or any other variation is whether they’re buying fresh or smoked versions. Smoked and cured sausages do not require cooking. Conversely, all fresh sausages must be cooked. If you’re looking to add chorizo slices to appetizers or sandwiches, opt for the seasoned versions. On the other hand, uncured versions with some doneness can be delicious in many recipes.
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