Chorizo – The Ultimate Guide to The Spicy Sausage


Chorizo: The Ultimate Guide to The Spicy Sausage

Do you wonder and ask yourself, what is Chorizo? It is a type of sausage and it tastes good. Most people enjoy this small good. However, understanding the various varieties and knowing how and when to use each is a whole new different thing. You can use this guide to learn everything there is to know about this small good.


What is that?

Chorizo, a spiced pork sausage with Spanish paprika as its primary spice, is a native Spanish dish made of minced or diced pork; about 30% fat, salt, herbs, garlic, and occasionally wine. No specific recipe exists for the Spanish version. According to the location, the recipe varies.


Numerous sausage varieties are referred to as Chorizo. One is fresh or raw Chorizo, occasionally grilled and used in stews. Another is fermented and air-dried Chorizo, which develops salami-like as it ages and gets tougher and darker. Finally, unlike its milder Spanish predecessor, Chorizo has grown into a hot, spicy sausage in historic Spanish colonies like Mexico.


Why does everyone love it?

Our excellent Chorizo is made using a special recipe passed down through the years. The intense colour is unavoidably startling, and the perfume it releases when cooking is something you won’t soon forget. Gamze Smokehouse produces it using a classic European recipe. The perfect amount of heat is present; it won’t blow your head off, but you’ll notice it’s there. To add our Chorizo to your favourite cuisine, slice off the natural casing, and slice to fry. Perfect for pizza, paella, or a charcuterie platter to provide an outstanding balance of flavours.

It is made from free-range pork and only the best ingredients, including cayenne pepper and smoked paprika for flavour. You can’t help but be stunned by the intense colour; the aroma it releases when cooking will stay with you forever.

Here are a few aspects you need to learn before you add it to your kitchen staple:


  1. Chorizo is made with pork

Spanish and Mexican cuisines use the highly seasoned pig sausage chorizo, which can be ground or diced. While Spanish Chorizo is frequently smoked, fresh (raw, uncooked) meat is used to make it in Mexico.


  1. Its Spicy

While the Spanish version is cooked with garlic and pimentón (Spanish smoked paprika, either sweet or hot) and provides it with its deep brick-red colour and smoky flavour, the Mexican version is often spiced with vinegar and chile peppers. (Authentic Spanish Chorizo that is intensely smokey and acidic is a revelation, but chorizo tacos are also unbeatable in their spicy, gorgeously greasy-in-the-best-way-ness.)


  1. You Can Get Chorizo Semi cured and Fully Cooked

Spanish versions is offered in two main varieties: fully cooked and dried (to be cut like salami or pepperoni) and thoroughly cooked and soft (semi-cured). At Gamze smokehouse our product is smoked and cooked.


  1. Spanish and Mexican Chorizo Cannot Be Replaced

People, Mexican and Spanish Chorizo, are not interchangeable in recipes because they have quite different flavours and behaviours. While you should not use it fresh in place of semi-cured, dried versions is used in its place if that’s all you can find.


  1. So many uses

Although it has gained popularity at the table, with eggs, you can use it in a wide range of recipes. It can be offered as an appetizer along with olives and cheese. Added to salads fried, especially spinach salads. Or, for a hearty dinner, reheat it and combine it with any pasta that has been “sauced” with kale, dried chilli flakes, and olives. It can also be considered a seasoning: When the paprika- and garlic-rich fat is rendered, you can use it to flavour everything from bland cannellini to grilled cod and braised green beans.


  1. Chorizo has a shelf life

Are you unsure of how long your product will remain fresh? After opening, store wrapped in foil in the fridge, it keeps for about 10 days.


  1. Catalonia Is Where It Came From

According to experts, Catalonia is where it most likely first appeared. It is frequently used in Portuguese, Puerto Rican, Panamanian, South American, Filipino cuisine, and Mexican and Spanish cuisine.


Where do you find Chorizo?

Many sausages labelled Chorizo sold in butchers are pale imitations of the real thing. Visit Gamze smokehouse; supreme quality Chorizo is available here. You can have it home-delivered by the Gamze smokehouse, call 03 5722 4253 or reach us at