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Q&A for How to Cook Chorizo
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QuestionWhat does chorizo taste like?This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.wikiHow Staff EditorStaff AnswerChorizo is a spicy sausage. The Mexican version is usually seasoned with vinegar and chile peppers, while the Spanish version is seasoned with garlic and smoked paprika.
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QuestionWhat is chorizo made of?This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.wikiHow Staff EditorStaff AnswerChorizo is made of chopped or minced pork and pork fat with a variety of seasonings. The Spanish version is usually made of smoked pork, while the Mexican version is made of raw pork. Traditionally, the casing is made of intestines.
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QuestionIs chorizo the same as Italian sausage?This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.wikiHow Staff EditorStaff AnswerWhile Italian sausage, just like chorizo, is often made from fatty pork, the seasonings are different. Italian sausage is typically seasoned with fennel or anise instead of pepper, vinegar, or garlic.
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QuestionAm I supposed to remove the casing before cooking?Community AnswerIt's matter of choice, but usually, no.
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QuestionCan I just boil chorizo in water?Community AnswerYou can, but it may lack some of the flavor that you would usually get from browning first. Browning by frying is the most common method.
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QuestionCan I just fry these until they turn dark brown and consume? Like I do for most smoked sausages?Community AnswerYes, you can follow that procedure.
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QuestionMy Mexican beef chorizo is in a casing. Do I need to remove the casing to crumble it and brown it all the way through? Will there be a lot of fat to drain off?Community AnswerIf you want it crumbly like ground beef or pork, yes, remove the casing. How much fat you'll need to drain will depend heavily on the production method and brand; fresh stuff from a local butcher will have far less fat to pour off than a mass produced chorizo.
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