I used to eat Portuguese ChouriçoThe predominant flavors in Spanish chorizo are pimentos & garlic. Mexican chorizo is heavy on vinegar and Chili's. Andouille sausage is heavy on smoke and paprika.
( them's a lot of spices for all of my Nordic ancestry.)
View attachment 29735
while visiting my best friend in Rhode Island. We frequently ate breakfast in a small Mom & Pop Portuguese (actually Azorean) dinner where they used it to make the fluffiest omelets I've ever eaten. Wasn't as spicy or greasy as Mexican chorizo.