Chourico Appetizers Discuss Chourico in the Brick Oven Cooking forums; Another simple one. Layer sliced chourico around some thinly sliced onions and garlic. Bakin in WFO. The onions will cook ...

[JoeT62]

Another simple one. Layer sliced chourico around some thinly sliced onions and garlic. Bakin in WFO. The onions will cook in the run off from the sausage.

[DrakeRemoray]

Please stop Joe, you are making me hunrgy...mussels, sausage, feta, posts about tuscany...stop!...

[Xabia Jim]

Again, looks great....don't worry about Drake :-)

....do you mean Chorizo, the spanish sausage?

[Archena]

According to the ever accurate (note dripping sarcasm) Wiki, they are related but different. Chourico are Portuguese and are made with wine. Actually, the wine was the only real distinction I could find.

Chorizo - Wikipedia, the free encyclopedia

[JoeT62]

Yeah it's the Portugese version - available in every supermarket here in SE Massachusetts. If I want the good stuff I'll go to some of the Portugese butchers in Fall River or New Bedford - but the "Gaspars chourico" at Stop & Shop ain't half bad.

Even the local Dunkin' Donuts in this area offer it as one of the meats on their breakfast sandwiches.

[Chef]

Joe:

Since we are neighbors and are having the same type of weather. Have you been making all this great food this week? If so how did the WFO fair - I'm a bit scared to fire her up I don't want to have any cracks, and the neighbors might call the police because they think I'm cracked for cooking out side in 0 degree weather!!

[Archena]

Originally Posted by JoeT62

Yeah it's the Portugese version - available in every supermarket here in SE Massachusetts. If I want the good stuff I'll go to some of the Portugese butchers in Fall River or New Bedford - but the "Gaspars chourico" at Stop & Shop ain't half bad.

Even the local Dunkin' Donuts in this area offer it as one of the meats on their breakfast sandwiches.

These guys? http://www.gasparssausage.com/

[JoeT62]

Yeah, that's them.

Quite good, although some of the home made stuff my patients have brought me is incredible.

There are also a few other local brands in the markets, but Gaspars is the most prevalent.

[JoeT62]

Chef:

Living in No Pro huh? I worked at Fatima for a short time.

Yeah I made those in the WFO - I did bring the fire up a little more slowly than usual due to the weather. No problems.

[JoeT62]

Chef -

I like the Red Dragon! Very nice job!

So do you make your own dough? We here in the RI/MA area are blessed with locally made fresh pizza dough (you should see the looks I got in Texas this summer at the mega mart when i asked them where the pizza dough was).

I have gotten dough from several Fed Hill restaurants (if you beg they will usually part with a ball or two) as well as Seven Stars Bakery on the East side. I also make my own from Caputo Tipo 00 which is occasionally available at Tony's on Federal Hill.