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Chorizo: the Good, the Bad, and the Ugly

post #1 of 8
4/1/10 at 4:28am
Thread Starter 
Yesterday I bought some chorizo sausage for the first time.  From the package information it was Mexican style.  I believe there's a Spanish style, and maybe some other types as well.  Since I bought the sausage to pill a dog, I didn't care much about taste or quality.  Actually, I bought it because it was the cheapest sausage in the meat case.

However, I did fry up a small piece just to give it a taste.  It was incredibly greasy - there was a big puddle of grease in the skillet - and that allowed the meat, such as it was, to crisp up nicely.  But there's more to sausage than crispy meat.

So, what should this chorizo novice look for in good chorizo?  Is it usually so greasy?  What meats and spices would be considered for a good quality, traditional chorizo?  What are the differences between Mexican, Spanish, and other types of chorizo?

Thanks!
Schmoozer
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post #2 of 8
4/1/10 at 7:36am
Spanish chorizo is cured, hard sausage -- a lot like pepperoni.  Mexican chorizo is loose, fresh sausage. 

Yes, it is and should be extremely fatty/greasy.  You control it by draining it to whatever degree you desire after cooking the fat out. 

What should you look for?  A lot of cuts that would gross out "ordinary" North Americans like lips, spleens and all that good stuff.  Also heart-burn.  And atherosclerosis.  If you can't hear your arteries close audibly -- it's not good chorizo.

BDL
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post #3 of 8
4/1/10 at 7:53am
Mexican style is well known for pairing with eggs for breakfast. I'd think you could do a good home fry/hash brown with chorizo. I guess that makes it a hash but....

I like to use it start my chili. Good flavor base, lots of color and the rendered grease does the job on the vegies when they get added.

I need mexican chorizon thinned out with plenty of other filler (added vegies, rice, beans) or it disagrees with me.
more than taste fine
me eat it all the time
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post #4 of 8
4/1/10 at 8:12am
The different types of chorizos are simply spiced differently to acceptable flavor for locals. In general sausages and salamis have about 30% fat. Cheap ones can be much higher, even 50%. Buying cheap sausage is always a bad deal (same with bacon). More expensive ones are more economical than cheap ones. If packaged, read the label and figure out the percentage of fat per serving. Try not to go much over 30%.
George, Culinary Scientist and author of
http://whatrecipesdonttellyou.com
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post #5 of 8
4/1/10 at 12:45pm
Quote:
Originally Posted by phatch View Post

Mexican style is well known for pairing with eggs for breakfast. I'd think you could do a good home fry/hash brown with chorizo. I guess that makes it a hash but....
 

My absolute favorite chorizo application is fried up with grated/shredded potatoes, some peppers (anaheim and jalapeno are good, but I'm pretty sure that no matter what you use it would turn out more-than-OK) and some over-easy eggs, all wrapped up in a tortilla with some salsa.  This breakfast burrito is by FAR the best way to start a long day - or to finish a long night!
RJM

Someone told me that the fastest way to lose weight is by eating home-cooked meals.

They aren't eating what I'm cooking.
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post #6 of 8
4/1/10 at 4:07pm
       Hi Schmoozer 

   Yes, Mexican chorizo sure is greasy.  I would have to second (or third) the comment that Mexican chorizo goes well with breakfast.  Eggs, hashbrowns, scrambled eggs & chorizo in a tortilla with whatever toppings you like.  Yum yum!

   For Mexican chorizo your deli may make a good chorizo too.  You're always going to have grease, with Mexican chorizo, but one of my deli's does have better meat...and seasoning than the two other brands that are pre-made in the store.  You should give your grocery stores a check and see if they make it fresh too.

   Spanish chorizo (as stated above) is indeed an entirely different thing.  The Palacios chorizo is a hard, dry cured chorizo...this goes well in rice dishes.  I've also had a nice slicing chorizo, Cantimpalo style chorizo.  This was more like a traditional deli type meat, on the lines of salami (but different).  It's nice to just eat alone, on a sandwich or with a charcuterie plate.  



   Anyway you slice it...or cook it, you're sure to enjoy!

  
    yummy pimenton 

  dan

    

Enjoy the Food!

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post #7 of 8
4/1/10 at 7:10pm
Spanish chorizo also comes in two basic styles: hot and not. The hot will carry the word "picante" on the label.

There's also a Portugese variation. It's also a dry, cured sasage, similar to the Spanish, but with different herbs/spices. I've no idea how it's really spelled, but they pronounce it "chareeze."
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #8 of 8
4/1/10 at 7:20pm
Chourico.

BDL
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http://www.cookfoodgood.com
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