Chorizo (in Spanish; IPA: [tʃo'riθo] or [tʃoɹ'ɪso]) or Chouriço (in Portuguese) is a term encompassing several types of pork sausage originating from the Iberian Peninsula. IPA may refer to: The International Phonetic Alphabet or India Pale Ale ... For other uses, see Pork (disambiguation). ... This article is about the prepared meat. ... The Iberian Peninsula, or Iberia, is located in the extreme southwest of Europe, and includes modern day Spain, Portugal, Andorra and Gibraltar. ...

Frequently mispronounced as "choritso", it can be a fresh sausage, in which case it must be cooked, but in Europe it is more frequently a fermented cured smoked sausage, in which case it is usually sliced and eaten without cooking. Spanish chorizo and Portuguese chouriço get their distinctive smokiness and deep red color from dried smoked red peppers (pimentón/pimentão or colorau). For other uses, see Europe (disambiguation). ... For other uses, see Fermentation. ... Salt-cured meat or salted meat, for example ham, bacon or kippered herring, is meat or fish preserved or cured by salt or brine. ... Wikibooks Cookbook has an article on Smoking Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. ... Capsicum fruit which comes in various shapes and colours can be used to make paprika. ...

Chorizo can be eaten as is (sliced or in a sandwich), simmered in apple cider or other strong alcoholic beverage such as Aguardente, barbecued or fried. Like breakfast sausage, it is used as an ingredient of other dishes. It also can be used as a partial replacement for ground beef or pork.^[1] An Italian sandwich. ... Simmering is a cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water (at average sea level air pressure), 100 °C (212 °F). ... Cider in a pint glass Cider (or cyder) is an alcoholic beverage made primarily from the juices of specially grown varieties of apples. ... This article does not cite any references or sources. ... Aguardente is a kind of Portuguese brandy. ... A barbecue in a public park in Australia A barbecue on a trailer at a block party in Kansas City Pans on the top shelf hold hamburgers and hot dogs that were grilled earlier when the coals were hot. ... Plantains frying in vegetable oil. ... A breakfast sausage is a type of fresh pork sausage usually served at breakfast. ... For other uses, see Beef (disambiguation). ...

Spanish chorizo

Spanish Chorizo

Sliced Spanish chorizo

Spanish chorizo is made from coarsely chopped fatty pork and usually seasoned with [[chili pepper|chili] paprika and garlic. The mild Spanish paprika used gives this sausage its characteristic flavor. The Chorizo itself can be found as either picante (hot) or dulce (sweet). Only the spicy variety incorporates chiles guindillas secas (small dried hot chiles). Some varieties are hung in cold dry places to cure, as happens with jamón serrano (ham). It often contains varietal parts of the animal, such as cheeks, salivary glands or lymph nodes. The Pamplona variety grinds the meat further. In some regions of Spain, such as Extremadura where the pork was for centuries basic for subsistence, a usual dish is huevos con chorizo (Spanish for "eggs with chorizo"). This dish consists, on the one side on fried chorizos (in olive oil or pork fat) accompanied with deep-fried eggs. The frying pan for the eggs must contain at least 3 centimeters (1 1/3 inches) of oil or melted fat, with a high temperature, i.e. when the oil starts to release smoke. The chorizo used for this dish is less cured and cannot be eaten without being cooked. The chorizo is also popular in Basque cuisine. Image File history File links Metadata Size of this preview: 464 × 599 pixelsFull resolution (939 × 1213 pixel, file size: 635 KB, MIME type: image/jpeg) Sarta de chorizo Edited version of Chorizo1. ... Image File history File links Metadata Size of this preview: 464 × 599 pixelsFull resolution (939 × 1213 pixel, file size: 635 KB, MIME type: image/jpeg) Sarta de chorizo Edited version of Chorizo1. ... Image File history File links Size of this preview: 718 × 600 pixelsFull resolution (864 × 722 pixel, file size: 137 KB, MIME type: image/jpeg) Chorizo cortado Taken by myself --Ardo Beltz 16:35, 9 Apr 2005 (UTC) File historyClick on a date/time to view the file as it appeared... Image File history File links Size of this preview: 718 × 600 pixelsFull resolution (864 × 722 pixel, file size: 137 KB, MIME type: image/jpeg) Chorizo cortado Taken by myself --Ardo Beltz 16:35, 9 Apr 2005 (UTC) File historyClick on a date/time to view the file as it appeared... Capsicum fruit which comes in various shapes and colours can be used to make paprika. ... A Slice of Jamón serrano Jamón serrano (literally sierra (mountain) ham) is a dry-cured Spanish ham, which is generally served raw in thin slices, similar to the Italian prosciutto. ... Pamplona (Basque: Iruñea or Iruña) is the capital city of Navarre, Basque Country. ... Capital Mérida Official language(s) Spanish; Area  â€“ Total  â€“ % of Spain Ranked 5th  41,634 km²  8. ... For the Popeye character, see Olive Oyl. ... For other uses, see FAT. Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. ... Basque cuisine refers to the typical dishes and ingredients of the cuisine of the Basque people in Spain. ...

Portuguese chouriço

Portuguese chouriço is made with pork, fat, wine, paprika and salt. It is then stuffed into tripe (natural or artificial) and slowly dried over smoke. There are many different varieties, changing in color, shape, seasoning and taste. Many dishes of the Portuguese cuisine make use of chouriço - Cozido à portuguesa and Feijoada are just two of them. Tripe in an Italian market Look up tripe in Wiktionary, the free dictionary. ... Portuguese cuisine is characterised by rich, filling and full-flavoured dishes and is a prime example of Mediterranean diet. ... This article is being considered for deletion in accordance with Wikipedias deletion policy. ... Brazilian Feijoada and common accompanying dishes. ...

In Portugal there is also a blood chouriço (chouriço de sangue) very similar to the Black Pudding, amongst many other types of Enchidos, such as Alheira, Linguiça, Morcela, Farinheira, Chouriço de Vinho, Chouriço de ossos, Cacholeira, Paia, Paio, Paiola, Paiote, Salpicão and Tripa enfarinhada. Black pudding (Boudin noir), before cooking Black pudding or blood pudding is a sausage made by cooking blood with a filler until it is thick enough to congeal when cooled. ... This article does not cite any references or sources. ... The alheira is a Portuguese sausage made with many meats other than pork, usually veal, duck, chicken or rabbit, and bread. ... Linguiça (ling-GWEE-sah) or linguica is a form of Portuguese pork sausage seasoned with onions, garlic, and paprika. ... Black pudding or blood pudding is a sausage made by cooking animal blood with a filler until it is thick enough to congeal when cooled. ... Farinheira Farinheira is a portuguese smoked sausage made mainly from wheat flour, pork fat and spice. ... Portuguese botelo, in Mirandela Botillo (Spanish) or Botelo (Portuguese) is a dish of meat-stuffed pork intestine. ... Paia is a census-designated place located in Maui County, Hawaii, on the northern coast of the island of Maui. ...

North America and Caribbean

Better known in the United States (and seldom encountered in Europe) are the Mexican and Caribbean versions. Based on the uncooked Spanish chorizo fresco, these versions are made from fatty pork (however, beef, venison and even kosher versions are known) that is ground rather than chopped and different seasonings are used in addition to chile. “West Indian” redirects here. ... For other uses, see Beef (disambiguation). ... Leg of venison on apple sauce with dumplings and vegetables Venison is meat of the family Cervidae. ... The circled U indicates that this can of tuna is certified kosher by the Union of Orthodox Congregations. ...

Most Mexican chorizo is a deep reddish color, but green chorizo is also made, being popular in the vicinity of Toluca, Mexico. In some supermarkets in the southwestern US, chorizo is sold packaged loosely ground, having an appearance much like ground beef, except for the color, which is closer to orange than pink and consists of simple ground pork with the spicing of chorizo. It is a urban legend myth that "authentic" Mexican style chorizo, either pork or beef consists of only lips and salivary glands rather than the muscle cuts. Chorizo proteins like any sausage depends on the maker. This is finely ground and stuffed in plastic tubes to resemble sausage links but it is never prepared as links. The tubes are cut open and the almost paste like mixture is fried in a pan and mashed with a fork till it resembles finely minced ground beef. This article is about a city in Mexico. ...

In the United States, chorizo is generally known as a food for breakfast, although Mexican restaurants in both the United States and Mexico make tacos, burritos, and tortas with cooked chorizo. Chorizo con huevos is a popular breakfast dish in Mexico and areas of Mexican immigration in the United States. It is made by preparing the chorizo as mentioned above till it is thoroughly cooked before stirring in the eggs to create the chorizo scrambled eggs, or Corizo con Huevos. Chorizo con huevos is often used in making breakfast burritos or taquitos. In Mexico, Chorizo is also used to make the popular appetizer chorizo con queso, which is small pieces of chorizo served in or on melted cheese, and eaten with tortilla. This article does not cite any references or sources. ... barbacoa tacos. ... An American-style burrito A burrito or taco de harina is a type of food found in the cuisine of Mexico and the American-style Tex-Mex cuisine. ... Typical Mexican Torta A torta is a Mexican sandwich, served on an oblong 6-8 inch firm, crusty white sandwich roll, called a bolillo or telera. ... Scrambled eggs Scrambled eggs is a dish made from beaten whites and yolks of eggs (usually chicken). ... A large burrito. ... One of many brands of taquitos which can be found in the frozen food section of a typical American grocery store. ...

Tapas bars that serve Spanish style chorizo have appeared in some United States cities. Puntillitas, battered and fried baby squid Tapas (IPA: ) is the name for a wide variety of appetizers in Spanish cuisine. ...

Portuguese style Linguiça, can also be found in New England and Hawaii, generally known as Portuguese sausages. Linguiça (ling-GWEE-sah) or linguica is a form of Portuguese pork sausage seasoned with onions, garlic, and paprika. ... This article is about the region in the United States of America. ... Official language(s) English, Hawaiian Capital Honolulu Largest city Honolulu Area  Ranked 43rd  - Total 10,931 sq mi (29,311 km²)  - Width n/a miles (n/a km)  - Length 1,522 miles (2,450 km)  - % water 41. ...

South America

In Argentina and other South American countries, chorizo is the name for any coarse meat sausage. Argentine chorizos normally contain pork meat and do not tend to be terribly spicy. Some Argentine chorizo producers occasionally add other types of meat in order to improve the flavor, such as donkey meat; however, consumers are not always aware of this, and may consider such additions cheating. In Chile, a fresh chorizo is known as a longaniza. In South America, a fresh chorizo, cooked and served in a bread roll, is called a choripán. South America South America is a continent crossed by the equator, with most of its area in the Southern Hemisphere. ... Binomial name Linnaeus, 1758 For other uses, see Donkey (disambiguation). ... Street sale of choripanes in Plaza de Mayo, Buenos Aires, Argentina. ...

In Brazil there are many varieties Portuguese style chouriço and linguiça used in many different types od dishes, such as the Feijoada. Brazilian Feijoada and common accompanying dishes. ...

Goan chouriço

Chouriço from Goa

In Goa, a former Portuguese colony (for 451 years) in present day India, chouriço has made a deep impact among the local community. Here chouriço are deep red pork sausage links made from pork, vinegar, chili, garlic, ginger, cumin, turmeric and other spices and are extremely hot, spicy and flavorful. These are enjoyed either plain, or served with potatoes, or pearl onions, or both. They are also used in a dish called pulav (i.e. sausage pulav). They are never consumed raw due to health concerns, although if aged well, they do stand up. Image File history File links Metadata No higher resolution available. ... Image File history File links Metadata No higher resolution available. ... For other uses, see Goa (disambiguation). ... Maximum extent of Portuguese colonial possessions in the 16th century. ...

One can find 3 kinds of chouriço in Goa: dry, wet, and skin. Dry chouriço is is the one aged in the sun for much longer periods (e.g. 3 months or more). Wet chouriço has been aged for about a month. Skin chouriço, also aged, is rare and difficult to find. Skin chouriço consists primarily of pork skin and some fat. This is an acquired taste, but those who love it prefer nothing else. For other uses, see Goa (disambiguation). ...

All 3 chouriço come in variations such as hot, medium and mild. Other forms of variations that exist depend on the size of the links which range from 1 inch (smallest) to 6 inches. Typically the wet variation tends to be longer than the dry variation.

In Goa, tourists often refer to chouriço as "sausage" which causes it to be often confused with "Goan Frankfurters". These are very different from chouriço. In looks, they are similar to sausage links as found in the United States and they taste similar to Portuguese sausage links, known as Linguiça. The meat is a a coarse grinding that has primarily a peppercorn flavor. A large hot dog with ketchup A hot dog is classified as a type of sausage or, alternatively, a sandwich on a suitably shaped bun with the sausage and condiments on it. ... Linguiça (ling-GWEE-sah) or linguica is a form of Portuguese pork sausage seasoned with onions, garlic, and paprika. ...

Philippines

Longanisa links

Longaniza (Filipino: longanisa) are Philippine chorizos flavored with indigenous spices. Longaniza making has a long tradition in the Philippines, with each region having their own specialty. Among others, Lucban is known for its garlicky longanizas; Guagua for its salty, almost sour, longanizas. Longganisang hamonado (Spanish: longaniza jamonada), by contrast, is known for its distinctive sweet taste. Unlike Spanish chorizos, longanizas can also be made of chicken, beef, or even tuna. Image File history File links Longanisa. ... Image File history File links Longanisa. ... The Municipality of Lucban (Filipino: Bayan ng Lucban) is a 3rd class municipality in the province of Quezon, Philippines. ... Guagua is a municipality in the province of Pampanga, Philippines. ...

References

External links

• Some suggestions to choose a good Spanish chorizo or ham, in Spanish, French, English and Italian
• Portuguese Sausage (Linguiça) in Havai