Blair P. Houghton wrote:

> rrb_091903 > wrote:
>
>>I was in the liquor store next door for a few things. I was looking to
>>get some sausage. Well, they only had Pork, and Beef Chorizo. On the
>>label it said to remove the casing before cooking. I didn't buy it. But
>>why do you have to remove the casing? What is the casing made from?
>
>
> Dunno, probably plastic. Although some intestinal casings
> will split and shrink and become stringy detritus in
> your dish.
>
> "Chorizo" covers a large number of sausages made with
> paprika. The origin is Spain, but the best ones in my
> opinion are Mexican-style and contain offal meats (read
> the package for exactly what's in it; you might not like
> small quantities of lymph and salivary glands mixed in
> with your ground muscle meat, fat, and spices, and many
> chorizos won't have them, but I think they give it a
> better texture and improve the flavor).


I don't know how small the quantities could have been, the top three
ingredients we pork salivary glands, lymph nodes, and fat. In looking
over the ingredient list I don't recall seeing anything I consider meat
or beef for that matter. I prefer at least some meat or beef in "Beef"
products. If that is the normal constitution of Chorizo I will pass on
it, and never buy it ever. Im sure glad I stopped eating Chorizo
burritos now. I stopped because of the fat, and grease.

rrb