Not anymore, my friend. You can find chicken chorizo, turkey chorizo, and even vegan chorizo made from soy or seitan. The texture changes—it’s usually leaner and less fatty—but the flavor is still punchy because of the paprika and garlic. You can even get beef chorizo in some regions. But purists will tell you real chorizo is pig or bust. I say, eat what makes you happy. Just don’t serve tofu chorizo to a Spaniard and expect a hug.
So, what’s in chorizo sausage? Pork, paprika, garlic, a whole lot of salt, and a pig’s intestine to hold it all together. Plus a dash of history, fermentation, and maybe a little bit of existential dread about eating intestines. But that’s the beauty of it: chorizo is messy, bold, and unapologetic. It’s a sausage that knows exactly what it is, and it doesn’t care if you judge it. Now go fry some up and send Dave a picture. He’ll be proud.
