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Are Portuguese and Spanish Chorizo the same thing, and if not, can I substitute one for the other in recipes?

  • m

Hi,

I keep seeing recipes that specifically call for "Spanish Chorizo". Since I live in the Boston area, I have no trouble finding Chorico and Linguica in the local supermarket. But, as far as I know, those are the Portuguese style ones. I don't know that I've ever seen "Spanish" style Chorizo in the market.

Are these interchangeable in recipes?

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  1. As long as you're talking about a hard sausage, then you'll be fine. I have found spanish chorizo in speciality cheese/meat places but not in supermarkets. You can also order from here:

    http://www.tienda.com/food/chorizo.html

    What are you making?

    1. Not always.
      What kind of Chorizo are you subbing for?
      The Spanish have many different varieties of Sausage.
      What are you using it for

      1. You won't see Spanish chorizo in any supermarket here.

        But you will see Gaspar's and maybe a few other brands of chourico and linguica. Go gor the chourico. Its not a perfect sub but it works ok. I sub it in dishes when I don't want to sniff the real thing out from gourmet stores.

        1. A Spanish chorizo like this Palacios brand

          http://www.amazon.com/Palacios-Mild-C...

          has the consistency of a dry salami.

          I bet a linguica like this
          http://www.amazon.com/Portuguese-Saus...
          is similar.

          But it is easier to find (out west) a California or Hawaiian Portuguese linguica that is softer (more like kilbasa). It also has more noticeable vinegar note.

          The distinction between fresh Mexican chorizo and the dry Spanish is more important the differences between Spanish and Portuguese styles.

          1. Chourico.the Portuguese sausage is not the same as Spanish Chorizo, but similar enough for most recipes where they compliemt other items. Just make sure of the cooking requirements. Chourico (pronounced Chor-REES) is a spicier form of Linguica. Although both linguica and Chourico are smoked, they should be further cooked.

            Another alternative for most recipes calling for Chorizo can be Andouille saisage.