The difference is that cooking chorizo isn't cured so you have to cook it, while you can eat cured chorizo uncooked like salami etc. but when you cook the uncured variety, you don't get as much fat out of it and it's tougher. ginasketch is a huge fan of chorizo scrambled eggs, too.
*grins* The German sausage range is almost impossible to count, while there are certain broad categories - cured, cooked, smoked, poached, hardness (this isn't getting any better, is it?), type and cut of meat - recipes and also types vary hugely from region to region and every butcher has his own recipes, too (part of the Master butcher exam is a new sausage recipe).
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timeasmymeasure
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Date: Thursday, June 28th, 2012 11:55 am (UTC)*grins*
The German sausage range is almost impossible to count, while there are certain broad categories - cured, cooked, smoked, poached, hardness (this isn't getting any better, is it?), type and cut of meat - recipes and also types vary hugely from region to region and every butcher has his own recipes, too (part of the Master butcher exam is a new sausage recipe).