Chouriço

Chorizo

Spanish chorizo
Course	Sausage
Place of origin	Spain, Portugal
Main ingredients	pork, paprika

Chorizo (Spanish) or chouriço (Portuguese) is a type of pork sausage. Traditionally, it uses natural casings made from intestines, a method used since Roman times.

In Europe Chorizo is a fermented, cured, smoked sausage, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. Elsewhere some sausages sold as Chorizo may not be fermented and cured, and would require cooking before eating. In Spanish chorizo and Portuguese chouriço get their distinctive smokiness and deep red color from dried smoked red peppers (pimentón/pimentão).

Due to culinary tradition and the high cost of imported Spanish smoked paprika, Mexican chorizo is usually made with native chili peppers of the same Capsicum annuum species, used otherwise rarely in Mexican cuisine, however as used extensively in Mexican-American restaurants. Spanish-American cuisine adds vinegar instead of the white wine usually used in Spain.

Chorizo can be eaten sliced in a sandwich, grilled, fried, or simmered in liquid, including apple cider or other strong alcoholic beverage such as aguardiente. It also can be used as a partial replacement for ground (minced) beef or pork.

Several different names and spellings are used:

The etymology of chorizo is uncertain. It was formerly thought to derive from the Latin salsicium, meaning "salted". In English, chorizo is usually pronounced /tʃəˈriːzoʊ, -soʊ/. Non-English pronunciations are sometimes heard, including /tʃəˈriːθoʊ/, mimicking Castilian Spanish pronunciation.

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