subject: The Different Varieties Of Chorizos [print this page] Chorizos are essentially Spanish pork sausages, which get their distinctive red color and taste by using pimentn (paprika). The past 500 years have witnessed a soaring rise in popularity for the chorizos across the Iberian Peninsula and the Americas.
Here we take a brief look at some of the most popular and enduring chorizos relished by sausage lovers around the world:
Spanish Chorizo: There are reportedly more than hundred varieties of chorizos available in Spain alone. Almost every Spanish household prides itself in serving a variety of these delicious sausages. The paprika used in this sausage may either be spicy or sweet, resulting in two different sizes. Traditionally, the long and slender chorizos are sweet-tasting while the short and stocky ones are spicier.
Portuguese Chorizo: Popularly known as the Chourio, the Portuguese variety is a spicy sausage usually made from pork shoulder. Just like the Spanish variety, the Chourio uses a generous seasoning of paprika. The Chourio is generally available as ready-to-eat with no amount of cooking required.
Mexican Chorizo: This version uses minced pork or beef and red chili seasoning in place of paprika. Moreover, the fat content is much higher than that found in the Spanish or Portuguese varieties. This variety of sausages has found favor with Americans and is available in stores across USA.
Brazilian Chorizo: In Brazil, the Chorizo refers to a blood sausage. The linguia, however, holds strong resemblance to the Iberian chorizo. This version is fat and coarse, requiring proper cooking at home before being consumed.
Filipino Chorizo: Known as the Longaniza, the Filipino chorizo primarily relies on garlic, oregano and black pepper for its distinctive taste. However, you will find some instances of the Spanish variety in local cuisine with paprika seasoning.
Goan Chorizo: The Portuguese ruled Goa for close to 500 years and left behind rich cultural and culinary influences. Goans prepare two varieties of Chorizos wet and dry. The wet variety is exposed to the sun for a day while the dry variety needs three days to acquire its taste.
Uruguay, Argentina, Chile, El Salvador, Paraguay, Bolivia and Puerto Rico are some of the other countries with their own versions of chorizos. Click here to learn more about these sausages.
