chorizos in Spain

Chorizo is the most traditional sausage in Spain. It is made up of chopped pork meat and pork fat and then paprika, either sweet or spicy, is used in the mixture to give it that rich red colour and wonderful smoky flavour. Other ingredients used in Spanish chorizo are garlic, olive oil, wine, salt and perhaps oregano or other spices.

Chorizo is cured

Chorizo always refers to a pork sausage. The most common type is Spanish chorizo, a firm, red-colored pork sausage. Usually spiced with paprika and garlic, Chorizo is cured and therefore doesn't need to be cooked (though it often still is). Sometimes, it's a little on the spicy side, but sometimes it's not.

Like most types of sausages, there are as many variations of Spanish chorizo as there are people who eat it.

Chorizo is a good choice

Chorizos are usually available in stores or in the market. Spanish chorizos can usually be purchased sliced, by the pound like other deli meats, but are also sometimes available by the whole chub. Some manufacturers also make smaller, more reasonable chubs that are six to twelve inches in length.

His sausage imparts a variety of value for a healthy meal plan, including protein, vitamins and minerals. It is quite high in fat – 38.2 grams per serving – so weigh the advantages against the disadvantages. Chorizo is a good choice for upping your intake of protein. A 3.5-ounce serving of this sausage provides 24.1 grams of protein, and because chorizo is made from animal sources – beef and pork – it contributes the gamut of essential amino acids required for tissue repair and food breakdown.

longganisa variety

Chorizo or any of the longganisa variety is almost always part of a typical Filipino breakfast. Aside from its mouth-watering aroma and delectable taste, chorizo can be easily prepared and comes in handy for those in a hurry like kids bound for school and parents off to work. Chorizo can be bought as a whole sausage of either soft cooking chorizo, which must be cooked before eating, or a firmer, drier cured sausage which can be sliced and eaten without cooking.

 It is also sold thinly sliced, like salami, to be enjoyed raw as tapas. Chorizo gets its trademark smoky flavor and rich red color from Pimento, which is smoked Spanish paprika, and is usually very spicy. Uncooked chorizo is softer to the touch and, when cooked, releases delicious spicy red oil.