Our close proximity to Spain and the Basque Region lends itself to a multitude of authentic produce. One of the staple ingredients in my fridge is the local Chorizo Sausage. Made from Pork and seasoned with smoked paprika it comes in a variety of strengths from doux (mild) to extra fort (extra hot).
Now, I do like a sausage, but I know what goes into them and to be honest if I think about it too much it turns my stomach. When I was a trainee chef at the tender age of 17 I visited an abattoir and was so affected I couldn’t eat meat for 6 months afterwards.
However, since moving to the Pyrenees and trying the various types of Chorizo available my misgivings have subsided and now I can’t get enough of the stuff.
I like to use Basque Chorizo (txorizo) as it has a slightly earthy aroma alongside the spiciness from the paprika. It also tends to be a closer mix meat wise and doesn't’t seem to have as much fat.
My salad is very simple but I use a mixture of mild and extra hot chorizo just to get a good combination of spice and flavour. Although the extra hot for some nationalities is a little far from their comfort zone I have yet to find anyone who found it over powering.