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searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on firstname.lastname@example.org. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
Description: A spicy, dry-cured sausage made of pork, garlic and paprika, flavoured with a sweet, but not particularly hot chilli called choricero. The same name is used in France, particularly in the Pays Basque as well as in Brazil, where it apparently also refers to a good cut of beef steak. There are fatter versions of the sausage which can be sliced and eaten cold like salami or others which are fried or used in stews.
|Chorizos, with thanks to Eroski at Vélez-Malaga||
Ethnicity: Latin American, Spanish
Most frequent country: Widespread
Also known as: saucisses d'Espagne
See places: Spanish food and cuisine, Mexican food and cuisine