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    What is Chorizo sausage?

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    Chorizo is a form of pork sausage which uses natural casings that are made from intestines. It is a common method used since the time of Romans. Chorizo in Europe is fermented, smoked and cured which is sliced and consumed without cooking or added as an ingredient for adding flavor to other dishes. In some places, sausages sold as chorizo may not be cured and fermented and needs proper cooking before consumption. Portuguese chourico and Spanish chorizo gets its distinctive smokiness and also deep red color from smoked, dried and red peppers.

    Due to the high cost of imported Spanish smoked paprika and culinary tradition, Mexican chorizo is made with inherent chili pepper of species Capsicum annum and rarely used in Mexican cuisine. Chorizo could be consumed sliced grilled, in a sandwich, simmered in liquid such as apple cider or other alcoholic beverages or fried. It could be used as toppings for pizza like pepperoni and salami.

    It is made from pork fat and chopped pork, seasoned with pimento- salt and smoked paprika. Generally, it could be classed as either dulce or picante which depends upon type of pimenton used. It is made in long or short and soft or hard varieties. The varieties which are lean could be consumed as tapas or appetizers at room temperatures. Fattier varieties are used for cooking purposes. Thin and long chorizos are sweet whereas short ones are spicy.

    History

    The origins of traditional sausages are hard to trace. The preservation of meat has been done so long due to which its origin have been lost. Probably, Chorizo could be originated from xorico in Catalonia. It has distinctive flavor as well as color that are caused by addition of copious amount of paprika. These peppers are inherent to South America and Central America, so modern chorizo is made after Europeans found New World.

    How to Eat         

    • It could be consumed sliced in a sandwich.
    • Chorizo can be fried, grilled or simmered in liquid such as apple cider and other strong alcoholic beverages.
    • Use it as toppings for pizza similar to pepperoni and salami.
    • It could be used as a substitute for pork and ground beef.
    • It is a predominant in Spanish, Portuguese and Brazilian cuisines.
    • It is used to add flavor to soups and sandwiches.

    References:

    https://en.wikipedia.org/wiki/Chorizo

    http://www.jamonarium.com/en/content/58-spanish-chorizo-the-tradition

    http://blog.nh-hotels.com/countries/partonechorizo/

    https://healthyliving.azcentral.com/benefits-chorizo-17601.html

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    Chorizo sausage Quick Facts
    Name: Chorizo sausage
    Origin Spain, Portugal
    Colors Rich red
    Calories 84 Kcal./cup
    Major nutrients Vitamin B-12 (23.75%)
    Total Fat (20.34%)
    Sodium (14.87%)
    Vitamin B3 (9.69%)
    Selenium (9.64%)
    Name Chorizo sausage
    Place of origin Spain, Portugal
    Common/English Name Chouriço
    Name in Other Languages Asturian: chorizo;
    Catalan: xoriço;
    Basque: txorizo ;
    Portuguese: chouriço;
    Galician: chourizo;
    Spanish: chorizo
    Main ingredients Pork, paprika
    Course Sausage
    Color Rich red
    Flavor Tangy, smoky
    Major Nutritions Vitamin B-12 (Cobalamine) 0.57 µg (23.75%)
    Total Fat (lipid) 7.12 g (20.34%)
    Sodium, Na 223 mg (14.87%)
    Vitamin B3 (Niacin) 1.551 mg (9.69%)
    Selenium, Se 5.3 µg (9.64%)
    Protein 3.86 g (7.72%)
    Vitamin B6 (Pyridoxine) 0.089 mg (6.85%)
    Vitamin B2 (Riboflavin) 0.088 mg (6.77%)
    Phosphorus, P 42 mg (6.00%)
    Iron, Fe 0.4 mg (5.00%)
    Calories in 1 oz (28.35 g) 84 Kcal.
    Nutritional value of Sausage, pork, chorizo, link or ground, raw
    Serving Size:1 oz, 28.35 g

    Calories 84 Kcal. Calories from Fat 64.08 Kcal.

     

    Proximity Amount % DV
    Water 15.53 g N/D
    Energy 84 Kcal N/D
    Energy 351 kJ N/D
    Protein 3.86 g 7.72%
    Total Fat (lipid) 7.12 g 20.34%
    Ash 0.77 g N/D
    Carbohydrate 1.07 g 0.82%

     
    Minerals Amount % DV
    Calcium, Ca 5 mg 0.50%
    Iron, Fe 0.4 mg 5.00%
    Magnesium, Mg 6 mg 1.43%
    Phosphorus, P 42 mg 6.00%
    Potassium, K 87 mg 1.85%
    Sodium, Na 223 mg 14.87%
    Zinc, Zn 0.48 mg 4.36%
    Copper, Cu 0.024 mg 2.67%
    Manganese, Mn 0.026 mg 1.13%
    Selenium, Se 5.3 µg 9.64%

     
    Vitamins Amount % DV
    Water soluble Vitamins
    Vitamin B1 (Thiamin) 0.059 mg 4.92%
    Vitamin B2 (Riboflavin) 0.088 mg 6.77%
    Vitamin B3 (Niacin) 1.551 mg 9.69%
    Vitamin B6 (Pyridoxine) 0.089 mg 6.85%
    Choline 27.4 mg 4.98%
    Vitamin B-12 (Cobalamine) 0.57 µg 23.75%
    Fat soluble Vitamins
    Betaine 1.2 mg N/D
    Vitamin E (alpha-tocopherol) 0.06 mg 0.40%
    Vitamin D (D2 + D3) 0.4 µg N/D
    Vitamin D 17 IU N/D

     
    Lipids Amount % DV
    Fatty acids, total saturated 2.437 g N/D
    4:00 0.002 g N/D
    Caprylic acid 8:00 (octanoic acid)  0.001 g N/D
    capric acid 10:00 (decanoic acid) 0.005 g N/D
    Lauric acid (dodecanoic acid) 12:00 0.006 g N/D
    Myristic acid  14:00(Tetradecanoic acid) 0.09 g N/D
    pentadecanoic acid (15:00) 0.004 g N/D
    Palmitic acid 16:00 (Hexadecanoic acid) 1.522 g N/D
    Margaric acid (heptadecanoic acid) 17:00 0.019 g N/D
    Stearic acid 18:00 (Octadecanoic acid) 0.768 g N/D
    Arachidic acid 20:00 (Eicosanoic acid) 0.016 g N/D
    Behenic acid (docosanoic acid) 22:00 0.003 g N/D
    Lignoceric acid (tetracosanoic acid) 24:00 0.001 g N/D
    Fatty acids, total monounsaturated 3.006 g N/D
    Myristoleic acid 14:1 (tetradecenoic acid) 0.002 g N/D
    16:1 undifferentiated 0.144 g N/D
    16:1 c 0.142 g N/D
    16:1 t 0.001 g N/D
    17:01 0.014 g N/D
    18:1 undifferentiated 2.774 g N/D
    18:1 c 2.748 g N/D
    18:1 t 0.027 g N/D
    20:01 0.069 g N/D
    22:1 undifferentiated 0.002 g N/D
    22:1 c 0.002 g N/D
    24:1 c 0.001 g N/D
    Fatty acids, total polyunsaturated 1.218 g N/D
    18:2 undifferentiated 1.065 g N/D
    18:2 n-6 c,c 1.05 g N/D
    18:2 CLAs 0.009 g N/D
    18:2 t not further defined 0.007 g N/D
    18:3 undifferentiated 0.046 g N/D
    18:3 n-3 c,c,c (ALA) 0.044 g N/D
    18:3 n-6 c,c,c 0.001 g N/D
    20:2 n-6 c,c 0.048 g N/D
    20:3 undifferentiated 0.015 g N/D
    20:3 n-6 0.009 g N/D
    20:4 undifferentiated 0.027 g N/D
    20:5 n-3 (EPA) 0.001 g N/D
    22:04 0.01 g N/D
    22:5 n-3 (DPA) 0.005 g N/D
    22:6 n-3 (DHA) 0.001 g N/D
    Fatty acids, total trans 0.035 g N/D
    Fatty acids, total trans-monoenoic 0.028 g N/D
    Cholesterol 18 mg N/D

     
    Amino acids Amount % DV
    Hydroxyproline 0.002 g N/D

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.