Lucille wrote:
> 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
>
Well, that's yet a third kind. I (in Massachusetts) do see
that--and the Spanish chorizo. I prefer the Mexican though. I
also prefer no preservatives, which will drive me to make my own.

--
Jean B.