So, is chorizo supposed to be soft? The answer is yes… but only when it isn’t. It depends on whether you’re dealing with a raw, eager sausage or a cured, stoic veteran. Embrace the confusion. Next time you’re in the kitchen, you’ll confidently poke that chorizo and go, “Ah, you’re a crumbler” or “You’re a hardo.”
And if you accidentally serve soft chorizo to a cured-chorizo fanatic? Just laugh, pour them a glass of wine, and say, “It’s the other kind. Trust me. It’s amazing.” Then watch them take a bite, squint, and finally nod. That’s the power of knowing your sausages. You’re welcome.
