This spiced pork sausage is commonly used in Mexican and Spanish cuisine.
Conecuh Sausage - True Southern Flavor.
Chorizo is a typically Spanish food, very tasty and popular in many other countries. Eaten both as a tapa, accompanying potatoes and eggs, or as an essential ingredient in countless recipes, such as stews and casseroles, this sausage provides its characteristic flavour and sometimes a spicy touch.
The chorizo is made with chopped pork meat and pork fat, seasoned with paprika and garlic, all stuffed into natural gut. The red color so characteristic of chorizo is gived by a special paprika known as "pimenton". This feature is what makes different Spanish chorizo from other sausages elsewhere.
Chorizo: A pork sausage made from lean pork, garlic, paprika, red bell peppers, and red pepper flakes. Not to be confused with Mexican chorizo. Jamón Serrano: Cured mountain ham from Andalusia, but used in regional cooking everywhere.
Botifarra is a Catalan specialty, a white sausage made almost in the same way as the morcilla blood sausage, but without blood. There is also a blood sausage variety of the sausage, called butifarra negra Catalana.
A chorizo is Spanish sausage made with Spanish smoked paprika “pimentón, and almost always pork. There are two forms: cooking chorizos and cured chorizos.
The most used meats in Spanish cuisine include chicken, pork, lamb and veal. Fish and seafood are also consumed on a regular basis.
Chistorra is a thin, flavorful Spanish-style sausage from the Basque region. Typically chistorra is made with pork, Pimentón De La Vera picante, and a blend of spices. It's traditionally eaten grilled, in sandwiches, and with eggs and potato.
Bratwurst. One of the most famous of German sausages, second only to the Frankfurter Würstchen, the bratwurst—a.k.a., "brat"—is typically made from veal, beef or pork. The recipe for the actual sausage varies from region to region and has, to date, over 40 varieties.
Botifarra (Spanish: butifarra; French: boutifarre) is a type of sausage and one of the most important dishes of the Catalan cuisine.
Continental Frankfurter
Traditional German/ Austrian Pork Sausage which has been lightly smoked over German beech wood. Pork Franfurters are also known as Wiener Wüerstchen or Hot Dogs (US).
Chorizo. Chorizo is a dried, Spanish-style salami rich with smoked paprika, fresh garlic, herbs, and spices.
Spain has some fantastic meats to cook with including Iberico & Serrano Hams, Chorizo Sausage, Milk-Fed Lamb, Iberico Presa, Secreto Iberico, Galician Beef and Suckling Pig to name but a few.
Spanish ham is the most popular cured meat: the delicacy that you should not leave the country without trying! Jamon is made from the leg of a pig, cured in salt and dried for a few months. The cheap one is called Jamon Serrano, and it's usually cured in high altitudes with low and dry temperatures.
Tierra Astur. A high quality Spanish sausage, made with venison seasoned with pepper. Cured sausage, pink colour with an intense flavour that is made from lean venison, lean pork, bacon, salt and spices.
Chorizo is a particular type of heavily seasoned sausage. The two most commonly sold types of chorizo are Mexican and Spanish, both of which have differences in their preparations and seasonings. They're both often made with pork, though Mexican chorizo can be made with other proteins.
Spanish chorizo, rather than being made with ground pork, is made with chopped pork and mixed with a mélange of herbs, garlic, and white wine. The majority of Spanish chorizo's flavor comes from paprika, which can lend the meat either a sweet or spicy flavor depending on the variety of paprika that's used.
Chouriço is perhaps the most popular Portuguese sausage and is similar to Spanish chorizo. Made with pork meat and flavored with paprika (and sometimes red wine), it is a favorite by itself or when added to caldo verde soup.
One variety that you need to know about is the black sausage called morcilla (pronounced mor-thee-ya), which is a Spanish blood sausage much like a black pudding.
The literal translation of 'chorizo' is sausage, but the term is frequently used in Costa Rica and across Central America to refer to a wide range of corrupt acts.