Instructions: About chorizo and other Spanish sausages:

Many centuries ago sausages appeared in Spain as a way of preserving meat (I imagine other countries did the same). We have "plain" sausages (longanizas), red sausages (chorizos), black or "white" sausages (morcillas, botifarras...), etc. You can also get "salchichun" (big cured sausage). The basic ingredient is ground pork, but you can find sausages made with other meats, too. There are many kinds of sausages according to the spices added to the meat.

In Spain, we have many kind of chorizos (red sausages):

"fresh" chorizos: red sausages made with ground pork (in some areas they make some special ones made with other kinds of meat) and spices. The spices vary according to the place in Spain where the chorizos are made. Basically this kind of chorizos can be divided in two categories: the ones made with sweet Spanish paprika (pimentun rojo dulce) and the ones made with hot Spanish paprika (pimentun rojo picante).

Fresh chorizo sausages are sold at supermarkets and butchers shops. You can even get some vacuum sealed so you can take them to trips without worrying much about not having a fridge close. The length of the sausages varies: there are cocktail ones (those are usually very spicy), others are about 10 to 12 centimetres (4 or 5 inches) or even longer.

cured ones: their length and thickness varies, but they are about 20 centimetres thick (about 8 inches) and about 50 centimetres (about 20 inches) or more long. You can either get the whole thing (and cut it yourself at home) or buy a few (or many) slices. You can get some conveniently vacuum packed.

The ingredients are basically the same than the ones used to make the fresh chorizos. There are also many kinds of cured chorizos.

Ways of cooking and eating chorizos or other sausages:

Its a good idea to pierce the skin of the fresh sausages with a fork or a knife so when they cook dont "explode". That way part of the fat gets out and after cooking you can use kitchen paper to dry off excess fat. You can cook them:

In a frying pan on a low heat with very little olive oil.

In the microwave (make sure you do pierce the skin).

In the oven or under the grill.

Over a campfire.

In stews or soups.

Some typical Spanish dishes (cocido, fabada, potaje, etc.) are made with sausages and some kind of legumes such as beans, chickpeas or lentils. You can use them as a condiment to other dishes, too. You do NOT use it in "real" paella. Trust me, Im from Valencia and I know that. Any paella with sausage in it its not paella, but a rice dish.

You can dry them. Hang the sausages in a dry part of the house or outside of the house (dont do this in hot weather). There are special "cages" made with nets round them so insects cant get them. It takes from 10 to 15 days for the sausages to be ready to eat. Put them in the fridge then and you can eat them with some bread. Kids (and grown-ups) love them.

You can also preserve sausages in olive oil for a while. The sausages must be totally covered with olive oil inside an earth container.

Cured sausages are usually eaten as they are with some bread (usually French or Spanish bread). I like "bocadillos de chorizo" (Spanish sandwiches made with French or Spanish bread and chorizo, Revilla is one of my favourite brands). They can also be used as condiment for some dishes.

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