7 Delicious Alternatives to Spanish Chorizo

Explore Affordable and Flavorful Options: From Spicy Andouille to Zesty Soy Chorizo, Satisfy Your Cravings Without Breaking the Bank.

what is similar to spanish chorizo

Spanish chorizo, beloved for its rich flavors, is essential in dishes like paella and tapas. If you lack this tasty sausage, don’t worry! This blog post reveals ten tasty substitutes, including Iberico chorizo and smoked paprika chickpeas, to perfectly complement your Spanish culinary creations.

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1. Iberico Chorizo

Iberico sausage, Iberico chorizo and Iberico loin on cutting board and dark gray table, garnished with acorns

Iberico chorizo is a type of pork sausage that originated in Spain. It’s made from Iberico pigs, a breed known for their richly marbled meat which gives the chorizo an exquisite flavor and texture. Like its Spanish counterpart, it’s cured and often flavored with spices such as garlic and paprika. This makes it a great alternative to Spanish chorizo.

While both types of chorizo share a similar flavor profile due to the use of paprika and garlic, Iberico chorizo tends to have a more nuanced flavor because of the unique quality of Iberico pork. The meat’s high-fat content results in a sausage that is succulent and full of flavor. However, it’s worth noting that Iberico chorizo may be slightly less spicy than Spanish chorizo.

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2. Mexican Chorizo

Chorizo sausage barbecue cooked in Mexico

Mexican chorizo is another excellent substitute for Spanish chorizo. Unlike the Spanish version, which is typically cured or smoked, Mexican chorizo is usually sold fresh and needs to be cooked before eating. It’s made from ground pork and seasoned with a variety of spices, including chili peppers, which give it a distinctive red color and a spicy kick.

The main difference between Mexican and Spanish chorizo lies in their preparation and spice blend. Mexican chorizo tends to be spicier due to the use of chili peppers and has a crumbly texture when cooked. On the other hand, Spanish chorizo, made from chopped pork, has a firm texture and a smoky flavor from the paprika. While they are different, the strong, spicy flavors of Mexican chorizo can mimic the robust taste of Spanish chorizo in many recipes.

3. Portuguese Chorizo

Close up view of many portuguese chorizos on a barbecue.

Portuguese chorizo, also known as chouriço, is another alternative to Spanish chorizo. Like its Spanish counterpart, Portuguese chorizo is a smoked sausage made from pork. It’s seasoned with garlic, salt, and Piri Piri, a type of African bird’s eye chili that adds a touch of heat.

While both Spanish and Portuguese chorizo are paprika-based pork sausages, their flavors are distinct. Portuguese chorizo has a unique smoky, spicy, and slightly sweet flavor due to the use of Piri Piri and potentially red wine in its preparation. This combination of flavors can provide a similar depth and complexity to dishes as Spanish chorizo.

4. Linguica

Brazilian pork sausage with BBQ fork and knife - Churrasco de linguiça de suina

Linguica is a Portuguese sausage that’s another potential substitute for Spanish chorizo. It’s made from cured pork and seasoned with garlic, paprika, and sometimes onions. The sausage is then smoked over wood, which gives it a distinctive smoky flavor.

Both Linguica and Spanish chorizo share a smoky flavor thanks to their preparation process. However, Linguica tends to be less spicy than Spanish chorizo. Its texture is also different, as Linguica is usually more tender due to its higher fat content. Despite these differences, its rich, smoky flavor makes it a good alternative in recipes calling for Spanish chorizo.

5. Salchichon

Slices of salami sausages on wooden board isolated

Salchichon is a type of dry-cured sausage from Spain, making it an apt substitute for Spanish chorizo. It’s similar in appearance to chorizo but is typically made with leaner meat and fewer spices. Garlic and black pepper are the main seasonings, giving it a simple yet delicious flavor.

While both are Spanish-cured sausages, Salchichon and Spanish chorizo differ significantly in flavor. Salchichon has a milder, more delicate flavor profile, with the taste of the pork taking center stage. On the other hand, Spanish chorizo is characterized by its bold, smoky flavor from the paprika. If you’re looking for a less spicy alternative to Spanish chorizo, Salchichon would be a great choice.

6. Sobrasada

Nduja or sobrasada. A typical meat spread in Calabria, Italy and Majorca, Spain

Sobrasada is a type of sausage from the Balearic Islands in Spain. It’s made from ground pork, paprika, salt, and other spices, then cured for several weeks. Its soft and spreadable texture sets it apart from other types of sausages and makes it a unique substitute for Spanish chorizo.

While Sobrasada shares some similarities with Spanish chorizo in terms of ingredients, its taste and texture are quite different. Sobrasada has a softer, almost pâté-like texture and a mild, sweet flavor due to the addition of honey or sugar in some versions. Despite these differences, its rich, savory-sweet flavor can provide a similar depth of flavor in dishes that call for Spanish chorizo.

7. Chickpeas and Smoked Paprika

Traditional Indian cuisine. Roasted spicy chickpeas with lime and rosemary on rustic wooden background. Copyspace, horizontal view.

For those who follow a vegetarian or vegan diet, a combination of chickpeas and smoked paprika can serve as a great alternative to Spanish chorizo. Chickpeas, also known as garbanzo beans, have a satisfying texture and a mild flavor that takes on the smoky, spicy notes of the paprika well. This combination can mimic the meaty, savory quality of chorizo.

To use chickpeas and smoked paprika as a substitute for Spanish chorizo, start by cooking the chickpeas until they’re soft and tender. Then, toss them in olive oil with a generous amount of smoked paprika and a dash of salt. Heat them in a pan until they’re warm and the spices are well incorporated. This mixture can then be used in place of Spanish chorizo in many dishes, adding a hearty, smoky element that is reminiscent of the original sausage.

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