At first glance, chorizo de Bilbao and Chinese sausage appear quite similar – they’re both pork sausages with a signature red hue. This striking resemblance has led some cooks to use the terms interchangeably or substitute one for the other. But are these two sausages really one and the same?
As it turns out, chorizo de Bilbao and Chinese sausage have distinct backgrounds, ingredients, textures and uses that set them apart. Read on to unwrap the truth about these two beloved pork sausages.
Tracing the Unique Origins
Chorizo de Bilbao originated in the Philippines as a local version of Spanish chorizo. It was created by Vicente Genato, founder of Genato Commercial Corporation, sometime after World War II. Genato aimed to evoke the flavor of chorizo while also representing Spain, so he named it after the capital of Spain’s Basque region, Bilbao.
In contrast Chinese sausage or lap cheong, stems from centuries-old Cantonese culinary traditions. It likely first emerged as a technique to preserve meat before refrigeration. The sausage consists of pork and liver seasoned with rice wine, soy sauce, spices and more.
So while their names sound similar chorizo de Bilbao and Chinese sausage arose from two very different culinary cultures – the Philippines and China.
Diving Into the Distinct Ingredients
Beyond their origins, several key ingredients set chorizo de Bilbao and Chinese sausage apart:
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Main Meat: Chorizo de Bilbao contains ground pork. Chinese sausage is made from pork and liver.
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Seasonings: Chorizo de Bilbao is seasoned mainly with paprika, giving its signature red color. Chinese sausage gets its flavor from rice wine, soy sauce, five-spice powder and more.
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Texture Agents: Chorizo de Bilbao achieves its soft, spreadable texture through the use of ground pork. Chinese sausage uses pork and liver for a firmer, dense texture.
The different meats and seasonings used in each sausage contribute to their unique flavors, colors and textures.
Exploring the Different Flavors and Textures
The ingredients in chorizo de Bilbao and Chinese sausage translate to markedly different eating experiences:
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Flavor: Chorizo de Bilbao has a peppery, spicy taste from the paprika. Chinese sausage is moderately sweet with a savory, umami flavor.
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Texture: Chorizo de Bilbao has a soft, coarse texture that easily crumbles. Chinese sausage has a firm, dense and smooth texture.
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Cooking Methods: Chorizo de Bilbao is often sautéed to add flavor. Chinese sausage is typically roasted, steamed or stir-fried.
From their seasoning to their mouthfeel, chorizo de Bilbao and Chinese sausage provide very different flavors and textures despite their visual similarities.
Clarifying the Ongoing Confusion
Given all these differences, why do some cooks continue using chorizo de Bilbao and Chinese sausage interchangeably? A few reasons explain this persistent myth:
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Limited availability of chorizo de Bilbao makes Chinese sausage an easier substitute.
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Their similar appearance leads some to assume comparable flavors.
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Many amateur cooks simply don’t know their origins and ingredients differ.
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Some creatively substitute based on available ingredients, causing confusion.
Regardless of the reason, the notion that these two sausages are identical persists among casual cooks. Culinary experts assert their unique identities should not be conflated.
Why the Differences Matter
As Filipino chef Claude Tayag explains, the distinctions between chorizo de Bilbao and Chinese sausage have significance:
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They impart very different seasoning and tastes during cooking.
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Their varied textures affect the eating experience.
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Using the proper sausage shows respect for each cuisine’s heritage.
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It preserves authenticity of traditional regional dishes.
While creativity and substitutions have their place, traditional cooks argue the sausages shouldn’t be treated as interchangeable, especially in time-honored recipes originated with one particular type of sausage. Their unique identities and histories should be honored.
The Verdict: Fundamentally Different
Despite the ongoing confusion, chorizo de Bilbao and Chinese sausage are far from the same. From their origins, ingredients, flavors and textures, these two sausages remain distinctly unique. While they may look similar on the surface, their culinary backgrounds, contents and uses clearly set them apart.
So the next time you come across these two pork sausages, remember they are not interchangeable substitutions. Chorizo de Bilbao and Chinese sausage each have a important place in Filipino and Chinese cuisine respectively, adding their own irreplaceable touch to dishes that call for their specific blend of seasonings and texture.
Like the “Selecta Ice Cream” Reborn Saga
Some readers may remember that the Arce family started “Selecta” in 1935. It was a niche ice cream brand, especially for its macapuno flavor, and was only sold in the metro Manila area. Similar smaller brands, like Sison and Milky Way ice creams that are only sold in certain places, managed to stay in business despite Andres Soriano’s huge Magnolia product line.
In 1990, the Arces sold the “Selecta” brand and what were thought to be the formulas to RFM Corporation, which was founded by Salvador Araneta. In just a few years, though, the brand began to lose its quality, in part because RFM changed the original recipes. The Arces were scared, but they might not have had a case once they sold the brand to a competitor.
However, the newer Arces made a comeback by using their original recipes and selling their products under the name “Arce Dairy.”
All of this caused a lot of confusion for ice cream fans, like when the chorizo de Bilbao brand came to the US market for sausage experts. So there are conflicting versions of the chorizo de Bilbao marketed abroad today.
There is no truth to the rumor that the building above, which is next to the Nervion River, used to be the fabrica de chorizos de Bilbao in Bilbao, Spain. It was closed down after an explosion of spoiled sausages and turned into a museum. (Source: Wikimedia Commons).
So, to get ready for this piece, I bought these sausages for the first time in 74 years. This is because I don’t usually make complicated traditional Filipino dishes. It quickly became clear to me that it couldn’t be used for halo-halo. However, a creative cook could add it to minestrone soup, a favadas (Basque-style bean soup), a sopa de frijoles Canarios (Canary Islands bean soup), a sopa de lentejas (Colombian-style lentil soup), or any stew that needs an extra flavor boost without MSG.
Reciprocal Love between Manila and Madrid
Yes, Virginia, it so happens that there exists a “sister city” relationship between Bilbao and Iloilo City. There are, however, chorizos de Cebu, de Bacolod, and maybe even de Pampanga. There is also no truth to the rumor that Andrew Tan, a Manila taipan who has made a big splash in the Spanish business world (even more than the Ayalas by buying the Fundador brand and distillery and getting his Spanish companies listed on the Madrid Stock Exchange), is launching a chorizo de Iloilo in Spain this season as a loving Filipino greeting meant to teach Iberian people about the revered Filipino chorizo de Bilbao.
SOURCES:
Myles A. Garcia is a Correspondent and regular contributor to www.positivelyfilipino.com. He has written three books:
· Secrets of the Olympic Ceremonies (latest edition, 2021);
· Thirty Years Later . . . Catching Up with the Marcos-Era Crimes (© 2016); and
· Of Adobo, Apple Pie, and Schnitzel With Noodles (© 2018)—all available in paperback from amazon.com (Australia, USA, Canada, UK and Europe).
Myles is also a member of the International Society of Olympic Historians and writes for the ISOH Journal. Lately, he has been working on his playwriting. For any enquiries: razor323@gmail. com.
More articles from Myles A. Garcia
A Sausage by Any Other Name
But isn’t a sausage a sausage by any other name . that would smell as pungent? One would think so.
Chorizo, also known as “generic sausage,” is a type of pork sausage that can be eaten by itself or added to other foods to make them taste better.
As a child, I would sneak up on my Garcia grandmother or our home cooks. It made me think of Chinese kekiam sausage, but it was much drier. It’s also closer to linguiça, which is how the Portuguese call their pork sausages. It could also be seen as a more refined version of lardon, which is small cubes of bacon used to start cooking with to make a tasty lard.
What makes chorizo de Bilbao so special and ingrained in Filipinos’ food memories? It’s not even made from the best hams and pork, like prosciutto de Parma from Italy, or from wild-acorn-fed cerdos (swine) in the Spanish hills, like serrano jamon or jamon iberico (prosciutto). It has about the same amount of meat as your pepperoni or Italian sausages (sweet or hot) or the longaniza, but the bilbao has a stronger paprika flavor that makes it stand out.
People from Iberia today, on the other hand, will be completely confused and confused when you ask them where to find this chorizo de Bilbao. This chorizo does not exist in Spain. People from the Philippines are the only ones who know about chorizo de Bilbao because it was made entirely in the Philippines but is marketed as something from the old Iberian mother country.
After World War II, Vicente Genato, who later became the owner of Genato Commercial Corporation, came up with the idea of a Filipino sausage that would have “Spanish origins.” “Since the Genatos came from Bilbao, Spain, which is the capital of Basque country, “Bilbao” would be a good name. This is because it is common in Europe to add the name of a place of origin (e.g. g. Champagne must come from Champagne, France; burgundy wine must come from the region of France called Burgundy; asti spumante drinks must come from Asti, Italy; and so on. ) to denote a product’s authentic origins and characteristics.
Genato must have thought that chorizo de Bilbao sounded Spanish enough, and it didn’t matter if word got out that it was all made up. Ole!
Print ad for the cured meat products of Genato Commercial Corporation, circa 1960s
But things got more complicated when Genato brought his chorizo to Filipino expat communities in North America. Because of stricter rules on food in North America compared to the Philippines, his product had to go through a lot of legal hoops. There were also many fake companies that claimed to be selling “chorizo de Bilbao,” which made consumers even more confused. This was similar to the Selecta Ice Cream scandal in the Philippines in the 1990s.
How It’s Made: Chinese Sausage and Pancake Stir fry by Masterchef
FAQ
Is chorizo the same as Chinese sausage?
What is the other name for Chinese sausage?
What is chorizo de Bilbao in English?
What’s the difference between chorizo and sausage?
What is chorizo de Bilbao?
The sausages are popular in the Philippines and among Philippine American communities in the United States. The ingredients of Chorizo de Bilbao is mostly identical to other unsweet Filipino longganisas, except for the addition of paprika and the dry and fine texture similar to pepperoni.
What does Chorizo de Bilbao taste like?
The unique flavor profile of Chorizo de Bilbao is attributed to the paprika, which imparts a vibrant red color and a characteristic smoky aroma. Grill the chorizo until slightly charred and serve it as a main course or in tacos.
How much does Chorizo de Bilbao cost?
Chorizo de Bilbao is expensive — about $32 US for a 4 pound tin (2008 prices.) To use, you slice and use in small amounts as a flavouring ingredient in recipes such as paella, callos or pesang manok. Linguica; other spicy sausages such as pepperoni or kielbasa.
What are the different types of chorizo & sausage?
There are many different types of chorizo and sausage, although the most common are Spanish chorizo, Mexican chorizo and Italian sausage. To properly understand when to use one over the other, explore the different flavors and spices. Chorizo is Spanish or Mexican pork that is fully cooked and cured and comes in a variety of options.