Chinese sausage and chorizo sausage are two popular types of sausages that are often used interchangeably. However, they have distinct differences in terms of flavor, ingredients, and uses. Macau sausage, also known as Chinese sausage, is a Philippine dried pork sausage that is native to the Philippines and not to Macau or China. It is commonly used in Filipino Chinese dishes such as Pancit Canton and Siopao.
Chorizo is Spanish or Mexican pork that is precooked and cured and comes in a variety of options. It is spicy and is often served for breakfast or as part of a larger meal. Sausage is raw meat seasoned with fennel or anise, resulting in a less spicy flavor. Cantonese sausage (lap cheong) is the most common type of Chinese sausage and tastes sweeter than Sichuan sausages, which use local Sichuan pepper and chili peppers, resulting in a very strong spicy flavor.
Thai sausages are also worth trying for a unique dining experience. Mexican chorizo is made with fresh pork, while American chorizo is a smoked sausage that is often used in dishes such as chili. Tangerine sausage is a salty, sweet, and dry variety of sausage that is popular in Asian cuisine. When using Italian sausages as a substitute for Chinese sausage, it's important to note that it is very high in fat.
To make the most of Chinese sausages, fry cabbage with two Chinese sausages cut into slices and soy sauce to taste in hot oil until the cabbage has wilted and the sausage is well cooked. In conclusion, Chinese sausage and chorizo sausage are two distinct types of sausages with different flavors, ingredients, and uses. While they can be used interchangeably in some cases, it's important to understand the differences between them to make the most of each type.