Thread: Chorizo!
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Lucille[_2_] Lucille[_2_] is offline
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Default Chorizo!

On Feb 18, 12:00*pm, 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?
>
> What makes a 'chorizo'- a 'chorizo'? *and which one is usually meant
> in a recipe?
>
> [Both were good- but not worth the premium price to me. *I must be too
> used to italian style sausages.]
>
> Jim



Where I came from, Fall River Massachusett, the same place where
Emeral comes from.
There's a few places that makes it. There it's pronouce "cher
reece". It's a Porchugese(sp?) sausage.
They make two kinds. One mild and one hot. But the hot one isn't too
too hot. I usually buy the hot one.
I can find it here in Connecticut where I now live. It is shaped like
kielbasa. I cut it in half then cut both
pieces in half lenth wise. Then I slice it in pieces about 3/4 inch
and pan fry it with a little water to get it started.
I also cover it up. I don't add anything to it since it already has
spices in it when it's being made.

I'm sure there's other ways of cooking this. But this is the only way
I know about.

Lucille