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Old 11-11-2011, 02:30 PM   #11
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Originally Posted by Steve Kroll View Post
There are two kinds of Chorizo that I know of. It should be noted that they are not the same sausage (much like a Spanish tortilla bears no relation to the Mexican tortilla).

One is a crumbly Mexican sausage that comes in a plastic casing. The other is a hard Spanish sausage that is laced heavily with paprika, and is used in many Paella recipes.
Yes, they are vastly different.

I find that the Mexican variety is always way too greasy for our tastes (and it sometimes has a weird texture issue, it's like it dissolves into tiny little granules in a pool of red grease ).

Love the cured Spanish chorizo though! And I've had good luck with all of the linguica (Portuguese) I've tried as well.


We are fed by a food industry which pays no attention to health, and healed by a health industry that pays no attention to food - Wendell Berry
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Old 11-11-2011, 03:04 PM   #12
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The recipe calls for ground chorizo, so I guess I'll use fresh kielbasa which is available at my supermarket.

Thanks everyone.

I can resist anything, but temptation. Oscar Wilde
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Old 11-11-2011, 03:15 PM   #13
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I agree with Steve; the linguaca, the Potugese cousin, should provide some of the smoky paprika notes you're looking for. I'm curious, are you trying to make a Puerto Rican style dish? If so, the Goya brand Chorizo links should be in your local supermarket with the Goya products generally grouped together. The link is only about 5 inches long in a plastic packaging.
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Old 11-11-2011, 03:24 PM   #14
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Oops, sorry I didn't see that you had just posted. It appears you are indeed looking for the Mexican variety of chorizo. The homemade chorizo recipes provided may be your best bet here, as Mexican chorizo's flavors are quite unique--and the vinegar does lend a zing to its flavor, and the chile powder vice paprika in linguaca and the Spanish chorizo will definitely impart a differet flavor. But hey, I think the Spanish or Portugese smoky tasting sausages sound like a good match with lentils, and while it may be different, it could be delicious. Good luck!

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