A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made from coarsely chopped pork and red pepper and seasoned with chilli and paprika. Mexican chorizo is made with fresh pork while Spanish chorizo uses smoked pork.
Chorizo can be eaten raw or cooked. If raw it must be cooked but it is usually a fermented cured sausage which can be sliced and eaten without cooking. Uncooked chorizo is softer to the touch and, when cooked, releases a delicious spicy red oil.
Spanish chorizo gets its trademark smoky flavour and rich red colour from Pimenton, which is smoked Spanish paprika, and is usually very spicy. Uncooked chorizo is softer to the touch and, when cooked, releases a delicious spicy red oil.
How do I get Chorizo ready to use?
No preparation is required.
What about keeping Chorizo?
Keep chorizo in the refrigerator away from uncooked foods. Sliced chorizo should be used within a week of opening; whole sausages can be kept for up to two weeks.
How do I cook Chorizo?
The outer wrapper or 'skin' should be peeled off before cooking.
A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made from coarsely chopped pork and red pepper and seasoned with chilli and paprika. Mexican chorizo is made with fresh pork while Spanish chorizo uses smoked pork.
Chorizo can be eaten raw or cooked. If raw it must be cooked but it is usually a fermented cured sausage which can be sliced and eaten without cooking. Uncooked chorizo is softer to the touch and, when cooked, releases a delicious spicy red oil.
Spanish chorizo gets its trademark smoky flavour and rich red colour from Pimenton, which is smoked Spanish paprika, and is usually very spicy. Uncooked chorizo is softer to the touch and, when cooked, releases a delicious spicy red oil. 