Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Ingredient

Chorizo

Buy Now
Save to Recipe Box
Print
Add Private Note
Buy Now
Saved Add to List

    Add to List

Print
Add Recipe Note
Buy Now

What is it?

The word “chorizo” refers to two rather different pork sausages: Spanish chorizo is a hard, dry-cured sausage spiced with pimentón, and garlic. Since it’s cured, it’s ready to eat without further cooking, and it adds a meaty note to stews, pastas, and eggs. Mexican chorizo is a fresh sausage, often sold in bulk rather than in links.

Don’t have it?

Don’t substitute Spanish chorizo for Mexican or vice-versa. A better substitute for Spanish chorizo is another spicy dry-cured sausage; for Mexican, try hot Italian sausage.

How to choose:

Confused whether you’re buying Spanish or Mexican chorizo? Note its position in the store. If it’s in the cheese or deli case, it’s probably cured, ready-to-eat Spanish chorizo. If it’s in the meat case, it’s probably meant to be cooked. If there are cooking instructions on the label, it’s likely that it shouldn’t be eaten raw.

Click here to purchase

Comments

Leave a Comment

Comments

  • Mrs_K | 08/02/2015

    Made this with some lobster meat we had picked out of some 3 pound lobsters we had last night for dinner. Did not make the chorizo, rather purchased fresh chorizo at the market. While a good concept, the lobster was totally overwhelmed by the chorizo. If I make this again, I would use something with a slightly bolder flavor/more substance such as chicken or shrimp.

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial