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chouriço (Portuguese) is a term originating in the Iberian Peninsula encompassing several types of pork sausages. Traditionally, chourico is encased in natural casings made from intestines, a method used since Roman times.
Chourico can be a fresh sausage, in which case it must be cooked before eating. In Europe, it is more frequently a fermented, cured, smoked sausage, in which case it is often sliced and eaten without cooking, and can be added as an ingredient to add flavor to other dishes. Portuguese chouriço get their distinctive smokiness and deep red color from dried smoked red peppers (pimentão).
Aya Maria! This is the best Chourico you ever made!
What an offensively ignorant definition.
While chourico and chorizo are similar they each have distinctly different flavors. Most noted by chorizo's use of chiles vs. chourico's use of the milder paprika.
Chourico is pronounced "shoor-reese"
To say chourico is a mispelling of chorizo is as ignorant as saying that "burro" is a mispelling of "mule," they're not really the same and the languages are different too!
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Portuguese meat; also refered to as a penis
Manny stuck his chourico in a can
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