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Mexican Chorizo is a spicy sausage made with fresh ground meat, garlic, chiles and spices.

The meat is normally pork and chunks of fat, but sausages of the same name can be made of any meat, including mixed meats.

The sausages are not eaten whole; instead, they are used more like sausagemeat than sausage. They are designed to give off a lot of very flavourful fat.

They come sealed in plastic. The meat is raw and must be cooked.

Cooking Tips
A little Chorizo goes a long way in flavouring a dish. To use, remove and discard the casing, and then chop or crumble the meat. You can actually crumble it before cooking, or during cooking, using your flipper to break it up.

Substitutes
Sausagemeat or ground pork, add spices. Not the same at all as Spanish Chorizo.

Storage
Can be frozen.

History
Evolved from the Spanish version of Chorizo.

Also called:

Other entries for: Sausages

Aberdeen Sausage, Andouille Sausage, Andouillette, Baloney, Boudin Blanc à l’Oignon, Boudin Blanc Creole, Boudin Blanc, Boudin Vert, Bratwurst Sausage, Braunsweiger, Caña de Lomo, Chaurice, Chipolatas, Chorizo (Mexican), Chorizo (Spanish), Chouriço Sausage, Cumberland Sausage, Dampfwurst Sausages, Deerfoot Sausages, Glamorgan Sausages, Haslet, Krakauer Sausages, Lincolnshire Sausage, Linguiça, Lorne Sausage, Lucanicae, Luganega Sausage, Medisterpolse Sausage, Merguez Sausage, Morcón, Pan Sausage, Potato Korv, Rag Sausage, Sausagemeat, Sausages, Teewurst, Texas Hot Gut Sausages, Thuringia Bratwurst, Tube Sausage, Weißwürste, White Hots, Wieners, Zwyczajna Sausage, Zywiecka Sausage

Other entries for:

Meat
Affettati, Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Pork, Potted Meats, Poultry, Roasts, Sheep, Steak, Veal, Venison, Yak