sf > wrote:

>It's *very* easy to do, Jean - if you make "bulk" chorizo and don't go
>through the process of stuffing it into a case. Same with "Italian"
>sausage. Putting the seasonings into ground pork is easy. It's the
>stuffing and curing or smoking that takes more
>time/expertise/equipment than most people have.

Yes, both very easy, but Italian sausage is a little easier because
the seasoning is less complex. Also chorizo benefits from 12 to 24
hours of "flavor blending" after it's mixed up. This creates a
timing issue, and a possible potential food safety issue[*]. With
Italian sausage, you just mix it up and use it.

Years ago I found a very good chorizo seasoning recipe in a book
titled something like "The Barbecue Bible". I wrote it on a scrap
of paper, eventually lost track of it, then it resurfaced while cleaning
a few months ago. However, I have now lost track of it again...

Steve
[*] I once made TVP chorizo sausage, set it in the fridge for
24 hours before cooking it, and while it tasted great one diner later
reported feeling ill. There is a belief that TVP does not have the
natural bacteriostatic substances that are found in real meat.
I don't know what really happened but have not repeated this experiment.


Steve