Chorizo sausage is a pork sausage originating from Spain

Chorizo sausage is a pork sausage originating from Spain. Chorizo in Spanish means a sausage, similar like Kielbasa is a definition of a sausage in Polish.

Spanish Chorizo Sausage - In Spain or other South American countries like Argentina, the chorizo sausage is made from coarsely chopped pork and seasoned with pork, paprika and garlic. It is normally dry - cured and the Spanish smoked paprika (sweet, bittersweet or hot) known as Pimentón gives it its deep red color.

Mexican Chorizo Sausage is made from pork that is ground and seasoned with chile peppers, garlic and vinegar). It is moistier and much hotter than the Spanish chorizo.

1	meat selection	Pork butt, 5 lbs (2.3 kg)	salt	36 g	2 Tbs
			paprika	14 g	2-1/2 Tbs
			garlic cloves , chopped	12 g	4 cloves
			red chili powder		3 Tbs
	ingredients		black pepper	2.1 g	1 tsp
			oregano, crushed		1 Tbs
			white vinegar, 125 ml		1/2 cup
2	curing	none
3	grinding	Grind pork through the 3/8" - 1/2" (10 - 12 mm) plate.
4	mixing	Add 1/2 cup cold water and mix everything well together.
5	stuffing	Stuff into 32 - 36 mm hog casings and make 8" long links.
6	drying	overnight in a cooler
7	smoking	none
8	cooking	before serving
9	cooling
10	storing	In refrigerator
Notes	To make sausage hotter add more chili powder or cayenne pepper. Chorizo with eggs is often served for breakfast for breakfast: put pieces of chorizo into scrambled eggs and blend them together.