On Wednesday, December 20, 2017 at 4:43:24 AM UTC-10, U.S. Janet B. wrote:
>
> 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'm not dissing greasy Mexican chorizo, just giving fair warning. I love the stuff but I don't want any of yoose babies coming back to me complaining that it's gross. You have been warned.

I've eaten a lot of chorizo, linguica, and longanisa and I've written about them here. I've even had Mexican style chorizo by Farmer John. Cacique chorizo is a unique type of sausage in that the meat isn't what it's all about - it's that amazing grease. I've seen it in the stores for years but have been too chicken to try it.

I decided 2 years ago that I was going to do things that were outside of my comfort zone because it is a sure way that one can grow as a human being. Growing as a human being is a good thing - at any age.

I don't want to end up like some of the jaded, resentful, and fearful posters on this group and have great respect for those folks still trying to expand their cooking chops and world. My goal is to eat haggis - in Scotland. Beats me how it's going to turn out but stranger things have happened.