This is Chorizo 101: Class is in session. You’re going to see this masa in various guises throughout the chorizo recipes for this book, as it’s the go-to Spanish sausage base for raw, semicured, and dry-cured embutidos. This incarnation is the most basic form of a Spanish-style chorizo sausage, a raw amalgam of its more famous dry-cured cousin with all the smoky-garlicky punch and none of the waiting times or space concerns. It’s perfect for those who are averse to dry curing or for beginners who want something tasty for dinner.