Cookbook:Chorizo

Chorizo is a type of pork sausage made in Spain and other Hispanic cultures. A similar sausage, chouriço, comes from Portugal.

Characteristics
Chorizo comes in several different varieties. 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. On the other hand, Mexican-style chorizo is a fresh sausage typically consisting of ground pork meat or offal, vinegar, chiles, and other spices —they are spicy and tangy.

Selection and storage
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
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. 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.