Chorizo (Spanish pronunciation: [tʃoˈɾiθo]; Galician: Chourizo [tʃowˈɾiθo]; Portuguese: Chouriço [ʃoˈɾisu]; Catalan: Xoriço [ʃuˈɾisu]) is a term encompassing several types of pork sausage originating from the Iberian Peninsula. In English it is usually pronounced /tʃəˈriːzoʊ/, /tʃɵˈriːsoʊ/, or /tʃɵˈriːθoʊ/, but sometimes mispronounced /tʃɵˈriːtsoʊ/.
Chorizo can be a fresh sausage, in which case it must be cooked, but in Europe it is more frequent...
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Chorizo (Spanish pronunciation: [tʃoˈɾiθo]; Galician: Chourizo [tʃowˈɾiθo]; Portuguese: Chouriço [ʃoˈɾisu]; Catalan: Xoriço [ʃuˈɾisu]) is a term encompassing several types of pork sausage originating from the Iberian Peninsula. In English it is usually pronounced /tʃəˈriːzoʊ/, /tʃɵˈriːsoʊ/, or /tʃɵˈriːθoʊ/, but sometimes mispronounced /tʃɵˈriːtsoʊ/.
Chorizo 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). Mexican chorizo usually has the consistency of ground beef, though drier, due to the high chile powder content.
Chorizo can be eaten as is (sliced or in a sandwich), simmered in apple cider or other strong alcoholic beverage such as Aguardiente, barbecued or fried. It also can be used as a...
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