Originally Posted by Steve Kroll
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.