Omelet wrote:
> Since I've gotten into making my own sausage, I'm considering making
> some Chorizo.
>
> Naturally I'll also google for recipes, but would be interested if
> anyone here has actually made it and has a tried and true recipe.
>
> TIA!

What kind or chorizo are you making? The Spanish kind is salami-like in
texture and the Mexican type is much softer and looser. The Spanish kind
is what goes in paella.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.