Cooking sausages can be a bit tricky especially if you are not well vexed with the different types of sausages that are available. It is important to have a deeper understanding of sausages and some of the most common sausages are chorizo and Andouille sausages. These sausages are often confused although they have different features. This article aims at enlightening you on some of the most common differences between Andouille sausage and chorizo so that you can cook them in the right way.
- 1 Andouille sausage
- 2 Chorizo
- 3 Differences between Andouille sausage and chorizo
- 4 Similarities between Andouille sausage and chorizo
- 5 How to store Andouille sausage
- 6 How to store chorizo
- 7 Signs that your Andouille sausage and chorizo have turned bad
Andouille sausage is a smoked pork sausage. It has its origins in France and is very spicy. It is made using a combination of pork, wine, garlic, peppers, onions and seasonings. Andouille sausage is sold while pre-cooked so you can eat it while cold unless specified otherwise on the packaging.
Chorizo is a pork sausage that is made using meat that is cured, fermented or smoked. It has a spicy flavour to it. Chorizo can be found in 2 varieties which are dried and fresh chorizo. Dried chorizo can be consumed while cold, you do not necessarily have to cook it, whereas fresh chorizo has to be cooked first before it can be eaten. Dried chorizo originated in Spain whereas the fresh version is from Portugal.
Differences between Andouille sausage and chorizo
Chorizo originated in Spain and Portugal whereas Andouille sausage originated in France. Chorizo originated in 2 different countries because it can be found in 2 different versions. The dried chorizo originated in Spain, whereas the fresh one originated in Portugal.
Chorizo is usually cured, fermented or smoked whereas Andouille sausage is usually smoked only.
Furthermore, the other difference is that there are 2 types of chorizo that is the fresh version and the dried version whereas, Andouille sausage is found in 1 variety which is the pre-cooked version, so you can serve it while cold or you can heat it up.
Chorizo has a deep red colour because it is made using chilli peppers whereas Andouille sausage is usually grey in colour. Andouille sausage gets its grey colour because it is usually soaked in water and vinegar overnight during its production process. Furthermore, the spices and herbs used when making it give it that distinct grey colour.
Although Andouille sausage and chorizo are both spicy, chorizo is way spicier as compared to Andouille sausage. This is because it is made using chilli peppers.
Andouille sausage is commonly used when making Cajun cuisines whereas chorizo can be used when making different dishes this is because it can be found in 2 forms that is the pre-cooked version and the raw version.
Similarities between Andouille sausage and chorizo
The first similarity to take note of is that both Andouille sausage and chorizo are made using pork. Furthermore, they are both spicy, so you can substitute one for the other although they have different tastes.
How to store Andouille sausage
Andouille sausage is sold while it is precooked. When you buy Andouille sausage you can keep it in the refrigerator for a few days. However, to extend the shelf life of the Andouille sausage store it in the freezer. To store Andouille sausage simply wrap it using plastic wrap or aluminium foil. Alternatively you can place it inside a freezer bag to help protect it from moisture. Andouille sausages can last for more than several months in the freeze. So if you want to preserve them for a longer period of time then the freezer is your best option.
How to store chorizo
Since chorizo is found in 2 forms, which are the dried version and the fresh version, their shelf lives differ. Dried chorizo can last for 3 weeks in the refrigerator and if placed in the freezer it can last for up to 10 months. To store dried chorizo in the freezer or refrigerator, simply wrap it up using plastic wrap or aluminium foil, this will help to protect it from the moisture found in the refrigerator. Before placing the chorizo in the freezer always remember to label it with a permanent marker. This will help you to keep track of when exactly it is expiring. Fresh chorizo should always be stored in the freezer so that it can last for a longer time, however if you would love to eat it within a shorter period of time then the refrigerator is your best option.
NB: dried chorizo can be stored at room temperature as long as it has not yet been cut. This is because it is made in such a way that it can be preserved at room temperature. However, once cut the dried chorizo should be placed in the refrigerator or freezer.
Signs that your Andouille sausage and chorizo have turned bad
The most obvious sign that will make you realise that your sausages have turned bad is the change in smell. Although chorizo and Andouille sausages have a distinct smell, which is as a result of how they are processed, you can still recognise when they have turned bad. They start developing an odd smell which is somehow funky. When this happens, it’s a sign that you need to throw away your sausages.
Furthermore, the texture of Andouille sausages and chorizo starts to change when they have turned bad. If it’s fresh chorizo that you are dealing with then it will most probably be slimy when it has turned bad. However, if you are dealing with dried chorizo and Andouille sausages then you might notice that they might either be too dry or they can be somehow wet. They will not be fit for consumption, thus you need to throw them away to avoid getting sick.
The appearance of Andouille sausages and chorizo starts to change. You can start noticing a few moulds on your sausages especially if you had left them at room temperature once opened. The colour of these sausages also tends to change. So that is why it is important to store your sausages in the freezer so that they do not turn bad easily.