sf wrote:
>
> 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.


You might like real Spanish (from Spain) chorizo. The imitators are
never quite as good.