Chouriço uses less paprika, more garlic and black pepper than the Spanish version, as well as red wine instead of sherry.
The meat may be chopped or ground. Pieces of fat are deliberately included in the mix. The sausages are dry-cured then smoked, but still need to be cooked before eating.
Chouriço gives off a lot of fat when being cooked, but that is the point of the sausage, to add flavour rather than be a sausage you would eat by itself.
Pronounced “sho ree zoo”.