Chorizos represent a type of sausage that is usually made with beef or pork meat. Though this type of sausage is popular all around the world, each country has its own recipe and secrets for preparing it.
Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with smoked pimentón (paprika) and salt. It is generally classed as either picante (spicy) or dulce (sweet), depending upon the type of smoked paprika used. Hundreds of regional varieties of Spanish chorizo, both smoked and unsmoked, may contain garlic, herbs and other ingredients. For example, Pamplona-style chorizo is a thicker sausage with the meat more finely ground. Among the varieties is chorizo Riojano from the La Rioja region; and has PGI protection within the EU.
Portuguese chouriço is made with pork, fat, wine, paprika and salt. It is then stuffed into natural or artificial casings and slowly dried over smoke. There are many different varieties, differing in color, shape, seasoning and taste. Many dishes of Portuguese cuisine and Brazilian cuisine make use of chouriço - cozido à portuguesa and feijoada are just two of them.
Argentinian chorizos are usually made of pork, and are not spicy hot. Some Argentinian chorizos may include other types of meat, the most typical one being beef. Chirozos are usually a part of asado and are served with salads and a good amount of chimichurri.
In Argentina, as well as in Uruguay and Chile a fresh chorizo, cooked and served in a bread roll, is called a choripán.
The Mexican versions of chorizo are made from fatty pork (however, beef, venison, kosher, and even vegan versions are known). The meat is usually ground rather than chopped, and different seasonings are used. This type is better known in Mexico and other parts of the Americas, and is not frequently found in Europe. Chorizo and longaniza are not considered the same thing in Mexico.
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Chorizo – The King Of Sausages, www.asadoargentina.co
How to Make Argentinean Chorizo (Sausage), www.ochef.com