BRAZILIAN COOKING METHODS

Chorizo can be a fresh sausage, in which case it must be cooked before eating. 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 chourico get their distinctive smokiness and deep red color from dried smoked red peppers (pimenton/pimentao or colorau). Due to culinary tradition, and the expense of imported Spanish smoked paprika, Mexican chorizo (and chorizo throughout Latin America) is usually made with chili peppers, which are used abundantly in Mexican cuisine. In Latin America, vinegar also tends to be used instead of the white wine usually used in Spain. In Spain and Portugal the sausages are usually encased in intestines, in a traditional method that has been used since Roman times. In Latin America they are usually encased in artificial casings, have a smooth commercial appearance, and artificial colorings are often used.

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

Spanish style tapas bars that serve traditional style chorizo have gained in popularity in recent years and now appear in many large cities throughout North America.

Portuguese chourico is made with pork, fat, wine, paprika and salt. It is then stuffed into natural or artificial casings and slowly dried over smoke. There are many different varieties, changing in color, shape, seasoning and taste. Many dishes of Portuguese cuisine and Brazilian cuisine make use of chourico - cozido a portuguesa and feijoada are just two of them.
A popular way to prepare chourico is partially sliced and flame cooked over alcohol at the table. Special glazed earthenware dishes with a lattice top are used for this purpose.

In Portugal there is also a blood chourico (chourico de sangue) very similar to the Black Pudding, amongst many other types of Enchidos, such as Alheira, Linguica, Morcela, Farinheira, Chourico de Vinho, Chourico de ossos, Cacholeira, Paia, Paio, Paiola, Paiote, Salpicao and Tripa enfarinhada.

Chorizo can be a fresh sausage, in which case it must be cooked before eating. 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 chourico get their distinctive smokiness and deep red color from dried smoked red peppers (pimenton/pimentao or colorau). Due to culinary tradition, and the expense of imported Spanish smoked paprika, Mexican chorizo (and chorizo throughout Latin America) is usually made with chili peppers, which are used abundantly in Mexican cuisine. In Latin America, vinegar also tends to be used instead of the white wine usually used in Spain. In Spain and Portugal the sausages are usually encased in intestines, in a traditional method that has been used since Roman times. In Latin America they are usually encased in artificial casings, have a smooth commercial appearance, and artificial colorings are often used.

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

Spanish style tapas bars that serve traditional style chorizo have gained in popularity in recent years and now appear in many large cities throughout North America.

Portuguese chourico is made with pork, fat, wine, paprika and salt. It is then stuffed into natural or artificial casings and slowly dried over smoke. There are many different varieties, changing in color, shape, seasoning and taste. Many dishes of Portuguese cuisine and Brazilian cuisine make use of chourico - cozido a portuguesa and feijoada are just two of them.
A popular way to prepare chourico is partially sliced and flame cooked over alcohol at the table. Special glazed earthenware dishes with a lattice top are used for this purpose.

In Portugal there is also a blood chourico (chourico de sangue) very similar to the Black Pudding, amongst many other types of Enchidos, such as Alheira, Linguica, Morcela, Farinheira, Chourico de Vinho, Chourico de ossos, Cacholeira, Paia, Paio, Paiola, Paiote, Salpicao and Tripa enfarinhada