Storing Chorizo

[ViolentPanda]

Is it made of donkey, like some other Spanish sausages?

Nope, pork and pork-fat is the only meat that should be in it.

 

[feyr]

dried ones i keep hanging up i the cupboard, fresh or sliced in the fridge. once i've started a dried one, i'll keep it in the fridge too, just becasue i dont like the idea of bugs landing on the cut edge.

 

[ATOMIC SUPLEX]

so eating chorizo is middle class?


Right........

Yeah, I was doing it last night with some very nice merlot (yes I know I know, it should have been cabernet sauvignon) in my suburban semi. I'm very middle class and you are too.

 

[DexterTCN]

fry some lardons/chopped up bacon in olve oil until crisp. Add thinly sliced chorizo...how much? How much do you like? I put in a couple of handfuls.

Fry on low heat with some more olive oil to get the oil coloured and the sausage softens - 5 or 6 minutes.

Add some garlic and thyme if you like.

Pour a tin of chopped tomatoes in, simmer for 10 minutes.

Soup. Serve with crusty french bread.

 

[Johnny Canuck3]

Fridge or cupboard? Opinions seem to differ and I don't want to die.

It's a sausage. Personally, I would store any meat product in the refrigerator.

 

[ChrisFilter]

It's a sausage. Personally, I would store any meat product in the refrigerator.

Yeah, but you're a North American. You can't even get unpasteurised cheese. Can you get cured meats or do they have to be sterilised somehow?

 

[tarannau]

They eat that dried up jerky stuff over there, don't they?

 

[Idaho]

Slices of chorizo on cheese on toast. When you grill it the pork fat oozes out and mixes with the cheese...

 

[ChrisFilter]

They eat that dried up jerky stuff over there, don't they?

It's covered in preservatives, but yes. Mmm, you gotta love jerky. Can't get nice stuff over here. In Australia it was lovely.

 

[Biddlybee]

There are different types of chorizo though, including semi fresh/dried versions that definitely require refrigeration, or you'll quickly be a sick puppy. The fresher ones are generally better for cooking, as they give out more that beautifully tasty paprika oil.

Jefe's one sounds like a dried chorizo. If it's got a thick (remove before eating) skin and the texture of a salami it'll generally be ok strung up a coolish, preferably dark place. A fridge isn't a bad place for them too tbh.

This man speaks sense ^

Chorizo is great for a cheaty quick paella... the oils in it flavour the rice really nicely: http://www.bbcgoodfood.com/recipes/11640/spanish-rice-and-prawn-onepot

Now, about this free chorizo you're getting Jefe....