Janet Wilder wrote:
> 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.
>
The Portuguese have a similar sausage to the Spanish one, same name
different spelling. It has been my experience that the Mexican chorizo
is made with pig parts that most people won't eat, as in salivary
glands, lungs, etc. An all real meat Mexican chorizo is really good though.