Chorizo Types are now many and varied. It was originally a spiced pork sausage coming originally from the Iberian Peninsula but now produced in many countries to different recipes, particularly those with Spanish and Portuguese colonial ties .
Chorizo can be a fresh sausage or a cured smoked sausage which gets its fantastic colour from dried and smoked red peppers. Spanish and Portuguese Chorizo can be made with dulce or piccante paprika or pimenton. If you want to make your own Chorizo I suggest you avoid commercial papriika and look for imported smoked paprika from a quality deli.
Beyond the Iberian peninsular there are many different types of Chorizo. For example in Mexico because of the lack of smoked pimenton and a love of chillies Mexican Chorizo is normally made with chillies and vinegar rather than smoked paprika and white wine.
Spanish Chorizo is made from coarsely chopped pork and pork fat, most co0mmonly seasoned with smoked pimentón (paprika) garlic and salt. As mentioned earlier Corizo can be considered as either picante or dulce depending upon the type of smoked paprika used.
There are many regional varieties of Spanish Chorizo, smoked and unsmoked. Even within regions there are infinite variations as each local butcher produces the Chorizo to his own recipe.
Portuguese chourico is often made with pork, fat, wine, paprika and salt. It is then stuffed into natural or artificial casings and slowly dried over smoke. As with Spain there are an infinate number of varieties which may differ iin colour, shape, piquancy seasoning and taste. Many dishes of Portuguese and Brazilian cooking make use of chourico. Visit our recipe posts for easily reproduced authentic recipes..
Based on the uncooked Spanish Chorizo, Mexican Chorizo are made from minced fatty pork and often uses chilli instead of paprika as the main seasoning ingredient . Raw undried chorizo is much more common than the dries smoked variety. Typically the pork used is higher in fat content than Iberian Chorizo.
Mexico, also produces a green Chorizo made with tomatillo, coriander, chillies, and garlic or a combination of these.
Puerto Rico and Dominican Republic
In Puerto Rico and the Dominican Republic Chorizo is a smoked, highly seasoned sausage nearly identical to the Iberian smoked Chorizo. Puerto Rican and Dominican longanizas have a very different taste. Puerto Rican style longanisa is primarily made of pork , but can also be made with chicken. The red colour is from the addition of annatto seeds.
There are two main types of Chorizo in Goa. Dry Chorizo is aged in the sun for three months or more. Wet Chorizo is aged for about a month. Chourizo can be hot medium or mild and come in various lengths and thicknesses – see the picture below.
In the Philippines are made a number of Chorizo style sausages. Longaniza are Filipino Chorizos flavoured with spices such as Garlic, Ginger and Oregano and Black Pepper. These are fresh undried sausages. The Philippine tradition also includes the making of cured sausages in the Iberian style These sausages are made using either local spices or in the Spanish way with the use of pimenton and garlic.