In article >,
George Shirley > wrote:

> Omelet wrote:
> > In article >,
> > George Shirley > wrote:
> >
> >> 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.
> >
> > Huh. I may have to try indulging in ground and cooked pig ears. <g>
> > I can get them at Fiesta in Austin. ;-D
> I have friends here in Louisiana who eat pig ear sandwiches, baked
> snouts, etc. Never cared for those parts of a hog myself. I once saw a
> jar of pickled pigs lips in a local grocery and wondered who would eat
> that. Obviously someone did as the gallon jar had been sold next time I
> came into the store.

So far, I've only ever eaten pigs feet besides the muscle meat of
course! I'm wishing I could get pork tongue.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.