On Sun, 20 Feb 2011 15:08:01 -0500, "Jean B." > wrote:

> 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.

I took the lazy way out and bought some fresh chorizo at the farmer's
market today... and later got a fresh andouille from the butcher.

--

Today's mighty oak is just yesterday's nut that held its ground.