On 12/20/2017 9:25 AM, l not -l wrote:
>
> On 20-Dec-2017, U.S. Janet B. > wrote:
>
>> On Wed, 20 Dec 2017 07:09:11 -0500, jmcquown
>> >
>> wrote:
>>
>>> On 12/18/2017 10:36 AM, l not -l wrote:
>>>> On 17-Dec-2017, "
>>>> > wrote:
>>>>
>>>>> Can someone recommend a spicy, NOT hot, sausage to try. Am
>>>>> I
>>>>> correct in assuming andouille is hot but chorizo is not?
>>>>> I'm
>>>>> looking for something quite spicy. Something if I do
>>>>> potatoes
>>>>> and onions or want to add it a dish I might want to make.
>>>>>
>>>>> Help, please.
>>>> Are you familiar with linguica, a Portugese sausage. It is
>>>> well
>>>> spiced with garlic, paprika, ground coriander seeds,
>>>> cinnamon,
>>>> allspice and vinegar. It may also have a small amount of
>>>> cayenne; but, is not generally considered a hot sausage.
>>>>
>>>>
>>> I just remembered the name of this place:
>>>
>>> https://www.gasparssausage.com/
>>>
>>> Not that I'm suggesting joan order chourico or linguica
>>> online... but it
>>> sure sounds like those types of sausage would fit the bill.
>>>
>>> The only thing I've ever ordered from Gaspar's was the
>>> Autocrat coffee
>>> syrup. That was a long time ago. A poster I haven't seen on
>>> RFC for a
>>> very long time (gloriap) posted the link to Gaspars.
>>>
>>> I see they also sell Mexican style chorizo under "other
>>> meats". Yeah,
>>> that about sums it up. Greasy other meats. I'd be ashamed to
>>> put my
>>> brand on it. But apparently some folks want it.
>>>
>>> I might buy that brand of andouille if I could find it in my
>>> grocery
>>> store. Ditto the chourica. Truth is, I don't often look for
>>> them
>>> unless I have a specific meal in mind.
>>>
>>> Jill
>>
>> No more greasy than bratwurst or Italian sausage. It depends
>> which
>> chorizo you get. One member here apparently likes the stuff
>> that is
>> greasy and slimy. (the appeal may be the very low cost) If you
>> look
>> at the chorizo offered by the company in your link you can see
>> that is
>> not what they are offering.
>> dsi1 has been dissing the type of chorizo that he gets which is
>> mostly
>> fat and spare trimmings. Don't form your opinion from what he
>> says
>> because he just wants to gross everyone out by telling what is
>> in his
>> chorizo. Ask him, he's been dying to tell everyone.
>> Janet US
> I have recently learned to be cautious about where one buys
> Mexican chorizo. For several years I have bought VV Supremo
> brand Pork Chorizo at the international grocer and found it quite
> good and, though a little fat leaches out, it does not turn into
> a red puddle. However, Sam's Club recently started carrying what
> looks like, and is labeled as, the same product. It comes in a
> package with 50% more chorizo than at the international grocer,
> at the same price. BUT, when cooked, it "melts" into a bigger
> puddle of red fat. I will be go back to buying from the
> international grocer.
>


It is doing what it is supposed to, sorry.