Whilst most people in Europe associate chorizo with being a dried sausage from either Portugal or Spain, the version presented here is uncured and will need cooking. In Spain, this sausage is left to develop flavour in the refrigerator for a couple of days and is then used to make wonderful casserole dishes with beans, seafood, and chicken. It can also be fried as a breakfast sausage with eggs and fried potatoes and is absolutely amazing when barbequed