sf wrote:
> On Sat, 19 Feb 2011 20:13:11 -0500, "Jean B." > wrote:
>
>> I prefer the Mexican though. I
>> also prefer no preservatives, which will drive me to make my own.
>
> 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.
>
Yup. I agree. It looks soooo easy. I just don't know what
formula to try first. Maybe I will try the already
almost-forgotten foodily.... But that will probably mainly have
recipes calling for it as an ingredient.

--
Jean B.