What is chorizo?
Chorizo is a pork sausage which is heavily seasoned and originates from the Iberian Peninsula (now Spain and Portugal) but today is most commonly placed in one of two categories, Spanish or Mexican.
Different types of chorizo
Spanish
Spanish chorizo is cured or hard sausage that is a vibrant red colour due to the large amounts of smoked paprika that packs a spicy punch! It is cured for at least four to six weeks before being eaten so doesn’t need to be cooked. In Australia, the leaner varieties are generally sold in thin slices in the deli and cheese section of your local supermarket and the fattier sausages that are used to add flavour to cooked dishes are found in large slices or cured sausages. Cured chorizo is a great addition to tapas, paella and cheese boards.
Mexican
Mexican chorizo is very different to the Spanish variation, the meat is ground not chopped and it is fresh. Most commonly found in the meat section of your supermarket uncooked chorizo is soft to touch and when cooked releases a bright red oil from the red peppers in the Mexican sausage. You must cook this variety of chorizo before eating it, remove the outer wrapper or skin before cooking. It is a great addition to burritos, tacos and burgers.
Where to buy chorizo
You can buy chorizo from your local supermarket or delicatessen in whole sausage, thin slices and slithers. It will generally be more expensive to buy from a butcher but it will most likely be a better quality product.
Peppercorn Butcher's Classic Chorizo Sausages 450g $7.00
Don Chorizo $7.50
How to cook and eat chorizo
Here are a couple of our favourite recipes featuring chorizo.
Chicken and Chorizo Rice
Cooked in the rice cooker, this dinner is easy AND delicious! Get the full recipe.
Baked rabbit & chorizo rice
Give your menu a makeover with this cracker dinner. Get the full recipe.
Warm Beet, Chorizo & Pear Salad
Transform seasonal root veg into something spectacular. Get the full recipe.
