On Fri, 18 Feb 2011 12:00:02 -0500, Jim Elbrecht >
wrote:

> "Bob Terwilliger" > wrote:
> -snip-
> >8 ounces chorizo, cooked
> -snip-
>
> I'm curious what a recipe means when it says 'Chorizo'. I haven't
> ever noticed it in our grocery stores- but when a Meat House opened up
> nearby I was poking around and found some packaged sausages marked
> 'chorizo'. 4-5 sausages to the pound, looked a lot like kielbasa.
>
> Then I found another one labeled chorizo. This one looked like a
> pepperoni.
>
> Are either of these what merryb makes?

I'm guessing merryb made the Mexican style (loose, uncured), not
Spanish. http://www.mexican-barbecue-recipes....zo-recipe.html
(scroll down for recipes)
>
> What makes a 'chorizo'- a 'chorizo'?

What is the difference between Italian sausage and pepperoni?

> and which one is usually meant in a recipe?

Either you know that it's a Spanish or Mexican recipe, or they tell
you which type to use.
>
> [Both were good- but not worth the premium price to me. I must be too
> used to italian style sausages.]
>
I tried Spanish style chorizo once and was under-whelmed too.


--

Today's mighty oak is just yesterday's nut that held its ground.