On Monday, December 18, 2017 at 9:52:50 AM UTC-6, Gary wrote:
>
> Hi Joan. I've been reading this tread and the suggestions. I know
> you don't want to make your own from scratch but it does sound
> like a "try many varieties" to find what you really want.
>
> Here's my thought....why not semi make your own? Find a mild
> sausage that you like, even Italian that you like. Either buy it
> ground or if not, mince it up yourself. Then experiment adding
> more garlic, fennel, etc.
>
> After a few tries, you might achieve just what you want,, and
> probably not something you can get premade. If you do this, do
> take notes so you'll remember what you added once you get the
> good result.
>
> HTH
>
>
I just don't want to be bothered with all that goes into making
sausage. Something that has no interest at all. I'll just
try some different brands/varieties of chorizo and see which
one is a keeper.