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My DW brought home some Johnsonville Chorizo by accident. She thought she had grabbed some Johnsonville Italian Sausage.
I've never had Chorizo before. Can someone tell me how it compares to the Italian Sausage that I'm used to cooking? I usually pan fry the sausage and add it to spaghetti and sauce or sometimes I grill the links and make sausage sandwiches on torpedo rolls.
Chorizo I believe is simply Spanish for sausage. But, chorizo is generally a heavily spiced mush added to eggs for tacos. I think it's sold in link form also. Years ago we used it or had it in breakfast tacos and sort of liked it. Since then I've decided I don't care for it! It's got odd spices in it... goes with refried beans or eggs.
Not even close...I LOVE it w/eggs. Cook the Chorizo first out of it's casing until its quite well done; then add a couple pre scrambled eggs, cook until eggs are done and have a couple flour tortillas with it and maybe some refried beans and glass of cold beer or milk...my favorite saturday breakfast..
olay..
Chorizo I believe is simply Spanish for sausage. But, chorizo is generally a heavily spiced mush added to eggs for tacos. I think it's sold in link form also. Years ago we used it or had it in breakfast tacos and sort of liked it. Since then I've decided I don't care for it! It's got odd spices in it... goes with refried beans or eggs.
I've never heard of having it with eggs, although that sounds good.
I mostly see chorizo in Spanish or Portuguese restaurants. It's usually an appetizer or on the tapas menu, and it's served sliced very thin. It's usually in paella, too. I also know a little Portugese bar/restaurant that has a chorizo and melted cheese sammitch on a Portguese roll...man, I wish I had one right now.
I've never heard of having it with eggs, although that sounds good.
I mostly see chorizo in Spanish or Portuguese restaurants. It's usually an appetizer or on the tapas menu, and it's served sliced very thin. It's usually in paella, too. I also know a little Portugese bar/restaurant that has a chorizo and melted cheese sammitch on a Portguese roll...man, I wish I had one right now.
I was wrong my wife informs me it always comes in a casing. We squeeze it out then pan fry it. Been a while since I've had it and hard to guess at what spices are in it. It's a spiciness that really begs for something bland to cut it's ..... funkiness for lack of a better word. Sort of a texture thing too as far as my dislike of it these days. But, depending on the preparation I'd probably still eat it.
Last edited by SATX56; 06-04-2011 at 08:24 PM..
Reason: Corrections
I was wrong my wife informs me it always comes in a casing. We squeeze it out then pan fry it. Been a while since I've had it and hard to guess at what spices are in it. It's a spiciness that really begs for something bland to cut it's ..... funkiness for lack of a better word. Sort of a texture thing too as far as my dislike of it these days. But, depending on the preparation I'd probably still eat it.
You need to get to a Carniceria and get your self some fresh chorizo. It only comes in a casing in the store. The fresh made by a Mexican butcher is nothing like that crap that comes commercially in the tubes.
Also the Spanish type chorizo is more like a kielbasa as such better for serving as tapas or in a paellla.
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