Hungarian sausage is a widely popular delicacy. For those who like it, chorizo, a Spanish version of which there are thousands of varieties, is an obvious choice. Serve it and you are sure to be a hit with your guests. It can be served on its own, on a beautifully decorated platter, but it is also excellent in sandwiches.
What is chorizo?
The culinary mainstay of the Iberian Peninsula. Chorizo is a typical sausage of Spanish cuisine, especially Asturian cuisine. Pork and fat are minced together, seasoned with paprika, garlic and onion, stuffed into the intestine or stomach and smoked. Very similar the domestic smoked sausage, but you can still discover huge differences in flavour because of the seasoning.
One of the gems of Spanish and Portuguese gastronomy, it is now part of the culture, whether as a dish or as a staple. Traditionally, two basic sausages are distinguished, the picante and the dulce. According to custom, if the sausage is short, it is probably spicy, and if it is elongated and thin, it is a delicacy with pleasant aromas. Typically, both are smoked and seasoned in many different ways. It is no coincidence that there are now hundreds of varieties. Thin chorizo can be soft or firm - suitable for frying or cooking. Hard, dry sausage straight away edible, making it ideal as a tapas or in sandwiches.
Why chorizo?
Traditional Spanish sausage made from white breeding pigs. The base is always a mixture of chorizo pork and lightly smoked peppers. The flavour is defined by the drying process, which lasts at least three months. The long ageing process, the use of strong spices and the combination of smoked paprika give the chorizo a very specific flavour. The chorizo has a delicate spicy flavour and a smooth, mellow flavour with a long-lasting aroma. It is characterised by a slightly peppery flavour, with a generally mild yet powerful lingering sensation.
Which one do we use for what?
The soft „cooking sausage” can be ideal for one-dish meals. For a hearty soup preparation, which is particularly beneficial for catering establishments. Since sausages are usually quite fatty, no extra fat or oil is needed when cooking them. A priority for careful cooks, that the fat of sausages should be rendered, which gives them a special flavour and can be used in many dishes. It is worth noting that chorizo is made with smoked paprika. It is therefore important to note that for authentic dishes it is worth using real, authentic chorizo, which is MATUSZ-VAD you can also find.
Hard chorizo can also be used for frying, but it should not be confused with Hungarian smoked sausage. If you want to surprise your guests with a special flavour, there are no compromises. It is an ideal ingredient for starters, snacks or snacks and an unforgettable flavour bomb.
How to be healthy?
Because chorizo is made from pork and fat, and is smoked, it is high in cholesterol. As an essential ingredient in Portuguese and Spanish cuisine, it is consumed in all its forms. The main thing is that it is served with lots of vegetables, salads and, above all, seafood, fish. One of the most popular ways of cooking it is by slowly simmering it in wine until the liquid evaporates.
An indispensable tool for hospitality
You can bake it, you can cook it, it can be an ideal base for many dishes. It's delicious as a steamed chorizo tapas, perfect with wine. It's also ideal for parties, parties of the winter season, or for catering. Perfect for bruschetta, pizza, can be used for a multi-course menu, as a starter or a snack, and served with cheese is a brilliant choice. This special sausage is also a fairly common ingredient in Anthony Bourdain's book, The Kitchen Chef's Confessions.
Chorizo is an excellent ingredient that can be used in many different ways. Its flavours can enhance many dishes and make your culinary experience that much better.
