Since I've gotten into making my own sausage, I'm considering making
some Chorizo.

Naturally I'll also google for recipes, but would be interested if
anyone here has actually made it and has a tried and true recipe.

TIA!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Omelet said...

> Since I've gotten into making my own sausage, I'm considering making
> some Chorizo.
>
> Naturally I'll also google for recipes, but would be interested if
> anyone here has actually made it and has a tried and true recipe.
>
> TIA!


Om,

I know nothing about the stuff.

In any event, I'd be happy to offer my taste bud services.

Best,

Andy
--
Eat first, talk later.

In article >, Andy > wrote:

> Omelet said...
>
> > Since I've gotten into making my own sausage, I'm considering making
> > some Chorizo.
> >
> > Naturally I'll also google for recipes, but would be interested if
> > anyone here has actually made it and has a tried and true recipe.
> >
> > TIA!
>
>
> Om,
>
> I know nothing about the stuff.
>
> In any event, I'd be happy to offer my taste bud services.
>
> Best,
>
> Andy

<chuckles> I'll bet you would.

It's traditional around here as a breakfast food mixed with eggs and
cheese, and served in a hot fresh made flour tortilla.

Personally, I'll skip the tortilla! At least for awhile yet...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Omelet wrote:
> In article >, Andy > wrote:
>
>> Omelet said...
>>
>>> Since I've gotten into making my own sausage, I'm considering making
>>> some Chorizo.
>>>
>>> Naturally I'll also google for recipes, but would be interested if
>>> anyone here has actually made it and has a tried and true recipe.
>>>
>>> TIA!
>>
>> Om,
>>
>> I know nothing about the stuff.
>>
>> In any event, I'd be happy to offer my taste bud services.
>>
>> Best,
>>
>> Andy
>
> <chuckles> I'll bet you would.
>
> It's traditional around here as a breakfast food mixed with eggs and
> cheese, and served in a hot fresh made flour tortilla.
>
> Personally, I'll skip the tortilla! At least for awhile yet...

Can't you get LC tortillas?

--
Jean B.

In article >,
"Jean B." > wrote:

> Omelet wrote:
> > In article >, Andy > wrote:
> >
> >> Omelet said...
> >>
> >>> Since I've gotten into making my own sausage, I'm considering making
> >>> some Chorizo.
> >>>
> >>> Naturally I'll also google for recipes, but would be interested if
> >>> anyone here has actually made it and has a tried and true recipe.
> >>>
> >>> TIA!
> >>
> >> Om,
> >>
> >> I know nothing about the stuff.
> >>
> >> In any event, I'd be happy to offer my taste bud services.
> >>
> >> Best,
> >>
> >> Andy
> >
> > <chuckles> I'll bet you would.
> >
> > It's traditional around here as a breakfast food mixed with eggs and
> > cheese, and served in a hot fresh made flour tortilla.
> >
> > Personally, I'll skip the tortilla! At least for awhile yet...
>
> Can't you get LC tortillas?

Yeah, but I'm really cutting it tight. I'm having trouble keeping my T4
in range so have cut calories back to the minimum. I'm eating nothing
but meat and leafy greens... and sprouts. Maybe occasionally a little
cheese, tomato (in small quantities) and a few sesame seeds for
flavoring.

It's drastic, but it's working.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
Christine Dabney > wrote:

> On Sun, 10 May 2009 10:08:46 -0400, "Jean B." > wrote:
>
> >Omelet wrote:
> >> In article >, Andy > wrote:
> >>
> >>> Omelet said...
> >>>
> >>>> Since I've gotten into making my own sausage, I'm considering making
> >>>> some Chorizo.
> >>>>
> >>>> Naturally I'll also google for recipes, but would be interested if
> >>>> anyone here has actually made it and has a tried and true recipe.
>
> >> It's traditional around here as a breakfast food mixed with eggs and
> >> cheese, and served in a hot fresh made flour tortilla.
> >>
> >> Personally, I'll skip the tortilla! At least for awhile yet...
>
> Om,
>
> Go to the library, and take out Ruhlman's book on Charcuterie. It has
> a good chorizo recipe in there. Plus it is an invaluable book...
>
> Save up for this book, if you can..it is totally
> worthwhile...especially if you are into making sausages,
> charcuterie...
>
> Christine

Thanks. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Omelet wrote:
> In article >,
> "Jean B." > wrote:
>
>> Omelet wrote:
>>> In article >, Andy > wrote:
>>>
>>>> Omelet said...
>>>>
>>>>> Since I've gotten into making my own sausage, I'm considering making
>>>>> some Chorizo.
>>>>>
>>>>> Naturally I'll also google for recipes, but would be interested if
>>>>> anyone here has actually made it and has a tried and true recipe.
>>>>>
>>>>> TIA!
>>>> Om,
>>>>
>>>> I know nothing about the stuff.
>>>>
>>>> In any event, I'd be happy to offer my taste bud services.
>>>>
>>>> Best,
>>>>
>>>> Andy
>>> <chuckles> I'll bet you would.
>>>
>>> It's traditional around here as a breakfast food mixed with eggs and
>>> cheese, and served in a hot fresh made flour tortilla.
>>>
>>> Personally, I'll skip the tortilla! At least for awhile yet...
>> Can't you get LC tortillas?
>
> Yeah, but I'm really cutting it tight. I'm having trouble keeping my T4
> in range so have cut calories back to the minimum. I'm eating nothing
> but meat and leafy greens... and sprouts. Maybe occasionally a little
> cheese, tomato (in small quantities) and a few sesame seeds for
> flavoring.
>
> It's drastic, but it's working.

You are so good!

--
Jean B.

In article >,
"Jean B." > wrote:

> Omelet wrote:
> > In article >,
> > "Jean B." > wrote:
> >
> >> Omelet wrote:
> >>> In article >, Andy > wrote:
> >>>
> >>>> Omelet said...
> >>>>
> >>>>> Since I've gotten into making my own sausage, I'm considering making
> >>>>> some Chorizo.
> >>>>>
> >>>>> Naturally I'll also google for recipes, but would be interested if
> >>>>> anyone here has actually made it and has a tried and true recipe.
> >>>>>
> >>>>> TIA!
> >>>> Om,
> >>>>
> >>>> I know nothing about the stuff.
> >>>>
> >>>> In any event, I'd be happy to offer my taste bud services.
> >>>>
> >>>> Best,
> >>>>
> >>>> Andy
> >>> <chuckles> I'll bet you would.
> >>>
> >>> It's traditional around here as a breakfast food mixed with eggs and
> >>> cheese, and served in a hot fresh made flour tortilla.
> >>>
> >>> Personally, I'll skip the tortilla! At least for awhile yet...
> >> Can't you get LC tortillas?
> >
> > Yeah, but I'm really cutting it tight. I'm having trouble keeping my T4
> > in range so have cut calories back to the minimum. I'm eating nothing
> > but meat and leafy greens... and sprouts. Maybe occasionally a little
> > cheese, tomato (in small quantities) and a few sesame seeds for
> > flavoring.
> >
> > It's drastic, but it's working.
>
> You are so good!

<laughs> Don't think it's been easy! Pain is a good incentive. <g>
I'm just regretting it had to come to this point...

Disk degeneration and a bit of Osteoarthritis is a bitch.

I'm just glad I'm a creative cook and like such a large range of foods.
It's funny that I eat a greater variety now than I did when I was eating
crap.

I'm a fiercely independent person and the thought of losing that is
abhorrent to me.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Sun, 10 May 2009 04:07:25 -0500, Omelet >
wrote:

>Since I've gotten into making my own sausage, I'm considering making
>some Chorizo.
>
>Naturally I'll also google for recipes, but would be interested if
>anyone here has actually made it and has a tried and true recipe.
>
>TIA!

Speaking of not getting out much, I had never heard of chorizo until I
moved to Mexico. Somebody told me, "it's Mexican sausage!".

Me went to store and bought sausage - cooked it as I normally would
cook a sausage - and some eggs - dove right in ........and nearly
killed myself.

Duh!
--
mad

Jean B. wrote:
> Omelet wrote:
>> In article >, Andy > wrote:
>>
>>> Omelet said...
>>>
>>>> Since I've gotten into making my own sausage, I'm considering making
>>>> some Chorizo.
>>>>
>>>> Naturally I'll also google for recipes, but would be interested if
>>>> anyone here has actually made it and has a tried and true recipe.
>>>>
>>>> TIA!
>>>
>>> Om,
>>>
>>> I know nothing about the stuff.
>>>
>>> In any event, I'd be happy to offer my taste bud services.
>>>
>>> Best,
>>>
>>> Andy
>>
>> <chuckles> I'll bet you would.
>>
>> It's traditional around here as a breakfast food mixed with eggs and
>> cheese, and served in a hot fresh made flour tortilla.
>>
>> Personally, I'll skip the tortilla! At least for awhile yet...
>
> Can't you get LC tortillas?
>
Yes.

There are a few brands available. My preference is for the Mission white
flour ones. The "fajita-size" is only a net of 5 grams of carbs. They
are the only tortillas we use.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Omelet wrote:
> Since I've gotten into making my own sausage, I'm considering making
> some Chorizo.
>
> Naturally I'll also google for recipes, but would be interested if
> anyone here has actually made it and has a tried and true recipe.
>
> TIA!

What kind or chorizo are you making? The Spanish kind is salami-like in
texture and the Mexican type is much softer and looser. The Spanish kind
is what goes in paella.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Omelet wrote:

>
> Yeah, but I'm really cutting it tight. I'm having trouble keeping my T4
> in range <snip>

Don't they have pills for that?

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

"Janet Wilder" > wrote in message
...
> Omelet wrote:
>
>>
>> Yeah, but I'm really cutting it tight. I'm having trouble keeping my T4
>> in range <snip>
>
> Don't they have pills for that?
>
They do!

Janet Wilder wrote:
> Omelet wrote:
>> Since I've gotten into making my own sausage, I'm considering making
>> some Chorizo.
>>
>> Naturally I'll also google for recipes, but would be interested if
>> anyone here has actually made it and has a tried and true recipe.
>>
>> TIA!
>
> What kind or chorizo are you making? The Spanish kind is salami-like in
> texture and the Mexican type is much softer and looser. The Spanish kind
> is what goes in paella.
>
The Portuguese have a similar sausage to the Spanish one, same name
different spelling. It has been my experience that the Mexican chorizo
is made with pig parts that most people won't eat, as in salivary
glands, lungs, etc. An all real meat Mexican chorizo is really good though.

In article >,
Mack A. Damia > wrote:

> On Sun, 10 May 2009 04:07:25 -0500, Omelet >
> wrote:
>
> >Since I've gotten into making my own sausage, I'm considering making
> >some Chorizo.
> >
> >Naturally I'll also google for recipes, but would be interested if
> >anyone here has actually made it and has a tried and true recipe.
> >
> >TIA!
>
> Speaking of not getting out much, I had never heard of chorizo until I
> moved to Mexico. Somebody told me, "it's Mexican sausage!".
>
> Me went to store and bought sausage - cooked it as I normally would
> cook a sausage - and some eggs - dove right in ........and nearly
> killed myself.
>
> Duh!

Huh?

It's just a chili based sausage, but meant to be mixed into recipes and
not eaten by itself. I've been familiar with chorizo for mucho anjos,
but we moved here from Kalifornica.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
Janet Wilder > wrote:

> Omelet wrote:
> > Since I've gotten into making my own sausage, I'm considering making
> > some Chorizo.
> >
> > Naturally I'll also google for recipes, but would be interested if
> > anyone here has actually made it and has a tried and true recipe.
> >
> > TIA!
>
> What kind or chorizo are you making? The Spanish kind is salami-like in
> texture and the Mexican type is much softer and looser. The Spanish kind
> is what goes in paella.

I'm interested in the Mexican kind. I've got a few google recipes
stored on file now, but still interested in any offerings from here. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
Janet Wilder > wrote:

> Omelet wrote:
>
> >
> > Yeah, but I'm really cutting it tight. I'm having trouble keeping my T4
> > in range <snip>
>
> Don't they have pills for that?

I'm already taking them. Have been for quite some time (thyroid armour)
but last time she (My Dr.) tried upping the dosage, it drove my heart
rate up to 140 bpm. Now I take Beta Blockers. :-(
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
George Shirley > wrote:

> Janet Wilder wrote:
> > Omelet wrote:
> >> Since I've gotten into making my own sausage, I'm considering making
> >> some Chorizo.
> >>
> >> Naturally I'll also google for recipes, but would be interested if
> >> anyone here has actually made it and has a tried and true recipe.
> >>
> >> TIA!
> >
> > What kind or chorizo are you making? The Spanish kind is salami-like in
> > texture and the Mexican type is much softer and looser. The Spanish kind
> > is what goes in paella.
> >
> The Portuguese have a similar sausage to the Spanish one, same name
> different spelling. It has been my experience that the Mexican chorizo
> is made with pig parts that most people won't eat, as in salivary
> glands, lungs, etc. An all real meat Mexican chorizo is really good though.

Huh. I may have to try indulging in ground and cooked pig ears. <g>
I can get them at Fiesta in Austin. ;-D
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Christine Dabney wrote:

> Go to the library, and take out Ruhlman's book on Charcuterie. It has
> a good chorizo recipe in there. Plus it is an invaluable book...
>
> Save up for this book, if you can..it is totally
> worthwhile...especially if you are into making sausages,
> charcuterie...

Hi Christine! Good seeing you back -- they must have had you barricaded
in the NICU unit. ;-)

As you know, we have Rulman's book but we are going to add Bruce
Aidells's Complete Sausage Book : Recipes from America's Premium Sausage
Maker. I love Aidells's chicken sausages and we hope there will be lots
of those recipes in there. The Aidell's sausages cook up very nicely on
my new grill, too.

We've been using the grinder attachment on our KitchenAid, and it's
adequate. I know Bob has a manual grinder around here somewhere, and my
wimpy arms could probably use the workout. He also recently purchased
the LEM sausage stuffer. It will do up to 5 lbs. at a time. There was
one that did huge amounts -- but I think 5 lbs. at a time will be more
than enough. Bob was just saying yesterday that we need to pick up
casings from our butcher. I think now the plan is to wait for Amazon to
deliver the Aidell's book so we can compare techniques and recipes to
Ruhlman's book.

As for the original topic on Chorizo ... I had never had it till I moved
to California and I wasn't impressed. Everything I have tried has been
too greasy and some as hard as sticks of pepperoni. Bob loves chorizo.
Some of those recipes that Om posted looked "fairly" lower in fat than
what's been served around here. So, after the chicken sausages, we might
have to give that a try.

Sausage .... yummmmmy. The lower the fat, the better!

--Lin

Omelet wrote:
> In article >,
> George Shirley > wrote:
>
>> Janet Wilder wrote:
>>> Omelet wrote:
>>>> Since I've gotten into making my own sausage, I'm considering making
>>>> some Chorizo.
>>>>
>>>> Naturally I'll also google for recipes, but would be interested if
>>>> anyone here has actually made it and has a tried and true recipe.
>>>>
>>>> TIA!
>>> What kind or chorizo are you making? The Spanish kind is salami-like in
>>> texture and the Mexican type is much softer and looser. The Spanish kind
>>> is what goes in paella.
>>>
>> The Portuguese have a similar sausage to the Spanish one, same name
>> different spelling. It has been my experience that the Mexican chorizo
>> is made with pig parts that most people won't eat, as in salivary
>> glands, lungs, etc. An all real meat Mexican chorizo is really good though.
>
> Huh. I may have to try indulging in ground and cooked pig ears. <g>
> I can get them at Fiesta in Austin. ;-D
I have friends here in Louisiana who eat pig ear sandwiches, baked
snouts, etc. Never cared for those parts of a hog myself. I once saw a
jar of pickled pigs lips in a local grocery and wondered who would eat
that. Obviously someone did as the gallon jar had been sold next time I
came into the store.

"Omelet" > wrote in message
news
> Since I've gotten into making my own sausage, I'm considering making
> some Chorizo.
>
> Naturally I'll also google for recipes, but would be interested if
> anyone here has actually made it and has a tried and true recipe.
>
> TIA!
> --
> Peace! Om
>

What kind? Spanish, Portuguese or Mexican?

Dimitri

On Sun, 10 May 2009 13:11:15 -0500, George Shirley
> wrote:

> I have friends here in Louisiana who eat pig ear sandwiches, baked
> snouts, etc. Never cared for those parts of a hog myself.

Then you'd not be in the market for a copy of "Note to Tail Eating"
then?

http://www.calmeilles.co.uk/books/details/227.html


Matthew

--
Mail to this account goes to the bit bucket.
In the unlikely event you want to mail me replace usenet with my name

"Omelet" > wrote in message
news
> In article >,
> Janet Wilder > wrote:
>
>> Omelet wrote:
>> > Since I've gotten into making my own sausage, I'm considering making
>> > some Chorizo.
>> >
>> > Naturally I'll also google for recipes, but would be interested if
>> > anyone here has actually made it and has a tried and true recipe.
>> >
>> > TIA!
>>
>> What kind or chorizo are you making? The Spanish kind is salami-like in
>> texture and the Mexican type is much softer and looser. The Spanish kind
>> is what goes in paella.
>
> I'm interested in the Mexican kind. I've got a few google recipes
> stored on file now, but still interested in any offerings from here. :-)


If it does not include salivary and pituitary glands and lungs it really is
not the real thing. As far as I know you can't buy lungs but you can get
everything else from a butcher. Some kind of federal law or something.
Found that out researching Haggis.

"George Shirley" > wrote in message
.. .
> Janet Wilder wrote:
>> Omelet wrote:
>>> Since I've gotten into making my own sausage, I'm considering making
>>> some Chorizo.
>>>
>>> Naturally I'll also google for recipes, but would be interested if
>>> anyone here has actually made it and has a tried and true recipe.
>>>
>>> TIA!
>>
>> What kind or chorizo are you making? The Spanish kind is salami-like in
>> texture and the Mexican type is much softer and looser. The Spanish kind
>> is what goes in paella.
>>
> The Portuguese have a similar sausage to the Spanish one, same name
> different spelling. It has been my experience that the Mexican chorizo is
> made with pig parts that most people won't eat, as in salivary glands,
> lungs, etc. An all real meat Mexican chorizo is really good though.

That would be linguica - and it's awesome on pizza.

Paul

In article >,
George Shirley > wrote:

> Omelet wrote:
> > In article >,
> > George Shirley > wrote:
> >
> >> Janet Wilder wrote:
> >>> Omelet wrote:
> >>>> Since I've gotten into making my own sausage, I'm considering making
> >>>> some Chorizo.
> >>>>
> >>>> Naturally I'll also google for recipes, but would be interested if
> >>>> anyone here has actually made it and has a tried and true recipe.
> >>>>
> >>>> TIA!
> >>> What kind or chorizo are you making? The Spanish kind is salami-like in
> >>> texture and the Mexican type is much softer and looser. The Spanish kind
> >>> is what goes in paella.
> >>>
> >> The Portuguese have a similar sausage to the Spanish one, same name
> >> different spelling. It has been my experience that the Mexican chorizo
> >> is made with pig parts that most people won't eat, as in salivary
> >> glands, lungs, etc. An all real meat Mexican chorizo is really good though.
> >
> > Huh. I may have to try indulging in ground and cooked pig ears. <g>
> > I can get them at Fiesta in Austin. ;-D
> I have friends here in Louisiana who eat pig ear sandwiches, baked
> snouts, etc. Never cared for those parts of a hog myself. I once saw a
> jar of pickled pigs lips in a local grocery and wondered who would eat
> that. Obviously someone did as the gallon jar had been sold next time I
> came into the store.

So far, I've only ever eaten pigs feet besides the muscle meat of
course! I'm wishing I could get pork tongue.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
"Dimitri" > wrote:

> "Omelet" > wrote in message
> news
> > Since I've gotten into making my own sausage, I'm considering making
> > some Chorizo.
> >
> > Naturally I'll also google for recipes, but would be interested if
> > anyone here has actually made it and has a tried and true recipe.
> >
> > TIA!
> > --
> > Peace! Om
> >
>
> What kind? Spanish, Portuguese or Mexican?
>
> Dimitri

Mexican.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
"Paul M. Cook" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > Janet Wilder > wrote:
> >
> >> Omelet wrote:
> >> > Since I've gotten into making my own sausage, I'm considering making
> >> > some Chorizo.
> >> >
> >> > Naturally I'll also google for recipes, but would be interested if
> >> > anyone here has actually made it and has a tried and true recipe.
> >> >
> >> > TIA!
> >>
> >> What kind or chorizo are you making? The Spanish kind is salami-like in
> >> texture and the Mexican type is much softer and looser. The Spanish kind
> >> is what goes in paella.
> >
> > I'm interested in the Mexican kind. I've got a few google recipes
> > stored on file now, but still interested in any offerings from here. :-)
>
>
> If it does not include salivary and pituitary glands and lungs it really is
> not the real thing. As far as I know you can't buy lungs but you can get
> everything else from a butcher. Some kind of federal law or something.
> Found that out researching Haggis.

<lol> I don't really see that as being necessary somehow. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Omelet said...

> In article >,
> George Shirley > wrote:
>> I have friends here in Louisiana who eat pig ear sandwiches, baked
>> snouts, etc. Never cared for those parts of a hog myself. I once saw a
>> jar of pickled pigs lips in a local grocery and wondered who would eat
>> that. Obviously someone did as the gallon jar had been sold next time I
>> came into the store.
>
> So far, I've only ever eaten pigs feet besides the muscle meat of
> course! I'm wishing I could get pork tongue.


In my old Gourmet two volume cookbook set (1957, 1959) there's a recipe for
scrapple that starts off... Boil a whole hog's head...

Actually, probably a more palatable version than the "whatever's left
behind after butchering" one that Habbersett makes. They began in Media, PA
so they can't be all bad! ))

http://www.habbersettscrapple.com/aboutus.html

I could only eat it fried to a crisp a handful of times.

Anyway, I've seen a photo series of one of your other sausage escapades
from a few years back so no doubt it'll turn out great. I remember
Cabela's, a new meat grinder iirc.

Best,

Andy
--
Eat first, talk later.

Omelet wrote:
> Since I've gotten into making my own sausage, I'm considering making
> some Chorizo.
>
> Naturally I'll also google for recipes, but would be interested if
> anyone here has actually made it and has a tried and true recipe.
>
> TIA!

The kind of chorizo I like would be a Mexican-style flavored mainly with
cumin with a bit of garlic and enough paprika to give it a reddish
color. Additionally, you probably could add a small amount of vinegar,
salt & pepper, sugar - some MSG if you swing that way. This sausage
should fall apart when out of the casing - why it's made this way is not
known to me but you should not add anything that would bind the mix
together. The reality is that the real stuff is made with some pretty
icky parts of the pig and you'd probably do well to make your own. :-)

Omelet wrote:
>
> Since I've gotten into making my own sausage, I'm considering making
> some Chorizo.
>
> Naturally I'll also google for recipes, but would be interested if
> anyone here has actually made it and has a tried and true recipe.
>
> TIA!


This one works out well with a little tweaking:

Chorizo (adapted from: Mexican Cookery)

1 lb boneless pork (cut doesn't matter, but it needs a little fat)
2 cloves garlic, minced
1 tsp salt
black pepper to taste
1--2 tbs hot powdered chile (more, or less, to taste)
1/2 tsp Mexican oregano (or to taste)
2 tbs vinegar (red wine vinegar is good)

Run the pork through the meat grinder, fine or coarse as preferred.

Mash the garlic to a paste with the salt. Add the rest of the seasonings
and mix well. Mix with the meat. Cover and refrigerate overnight, or up
to 24 hours. Fry a little and adjust the seasonings. It will freeze,
wrapped airtight.

Omelet wrote:
> In article >,
> Janet Wilder > wrote:
>
>> Omelet wrote:
>>
>>> Yeah, but I'm really cutting it tight. I'm having trouble keeping my T4
>>> in range <snip>
>> Don't they have pills for that?
>
> I'm already taking them. Have been for quite some time (thyroid armour)
> but last time she (My Dr.) tried upping the dosage, it drove my heart
> rate up to 140 bpm. Now I take Beta Blockers. :-(


I'm so sorry. I have to take synthetic thyroid pills because the
radiation messed up my thyroid. I have to get mine checked every 3
months because even on the pills, it could get worse.

Does the armor work better than the synthetic?

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Omelet wrote:
> In article >,
> "Jean B." > wrote:
>
>> Omelet wrote:
>>> In article >,
>>> "Jean B." > wrote:
>>>
>>>> Omelet wrote:
>>>>> In article >, Andy > wrote:
>>>>>
>>>>>> Omelet said...
>>>>>>
>>>>>>> Since I've gotten into making my own sausage, I'm considering making
>>>>>>> some Chorizo.
>>>>>>>
>>>>>>> Naturally I'll also google for recipes, but would be interested if
>>>>>>> anyone here has actually made it and has a tried and true recipe.
>>>>>>>
>>>>>>> TIA!
>>>>>> Om,
>>>>>>
>>>>>> I know nothing about the stuff.
>>>>>>
>>>>>> In any event, I'd be happy to offer my taste bud services.
>>>>>>
>>>>>> Best,
>>>>>>
>>>>>> Andy
>>>>> <chuckles> I'll bet you would.
>>>>>
>>>>> It's traditional around here as a breakfast food mixed with eggs and
>>>>> cheese, and served in a hot fresh made flour tortilla.
>>>>>
>>>>> Personally, I'll skip the tortilla! At least for awhile yet...
>>>> Can't you get LC tortillas?
>>> Yeah, but I'm really cutting it tight. I'm having trouble keeping my T4
>>> in range so have cut calories back to the minimum. I'm eating nothing
>>> but meat and leafy greens... and sprouts. Maybe occasionally a little
>>> cheese, tomato (in small quantities) and a few sesame seeds for
>>> flavoring.
>>>
>>> It's drastic, but it's working.
>> You are so good!
>
> <laughs> Don't think it's been easy! Pain is a good incentive. <g>
> I'm just regretting it had to come to this point...
>
> Disk degeneration and a bit of Osteoarthritis is a bitch.
>
> I'm just glad I'm a creative cook and like such a large range of foods.
> It's funny that I eat a greater variety now than I did when I was eating
> crap.
>
> I'm a fiercely independent person and the thought of losing that is
> abhorrent to me.

There's a thought to ponder. Self: think about this.

--
Jean B.

"George Shirley" > wrote in message
.. .
> Janet Wilder wrote:
>> Omelet wrote:
>>> Since I've gotten into making my own sausage, I'm considering making
>>> some Chorizo.
>>>
>>> Naturally I'll also google for recipes, but would be interested if
>>> anyone here has actually made it and has a tried and true recipe.
>>>
>>> TIA!
>>
>> What kind or chorizo are you making? The Spanish kind is salami-like in
>> texture and the Mexican type is much softer and looser. The Spanish kind
>> is what goes in paella.
>>
> The Portuguese have a similar sausage to the Spanish one, same name
> different spelling.

Chourico. Linguica is excellent, too. Don't ask me how to make them

Jill

jmcquown wrote:
> "George Shirley" > wrote in message
> .. .
>> Janet Wilder wrote:
>>> Omelet wrote:
>>>> Since I've gotten into making my own sausage, I'm considering making
>>>> some Chorizo.
>>>>
>>>> Naturally I'll also google for recipes, but would be interested if
>>>> anyone here has actually made it and has a tried and true recipe.
>>>>
>>>> TIA!
>>>
>>> What kind or chorizo are you making? The Spanish kind is salami-like
>>> in texture and the Mexican type is much softer and looser. The
>>> Spanish kind is what goes in paella.
>>>
>> The Portuguese have a similar sausage to the Spanish one, same name
>> different spelling.
>
> Chourico. Linguica is excellent, too. Don't ask me how to make them
>
> Jill

Linguica is the national sausage of Hawaii from what I understand. There
it's just called "Portuguese sausage." One article I read says even
McDonald's serves it in Hawaii. Used to go from Newport, RI to Fall
River, MA on liberty when I was in the Navy, Fall River is Chef Emeril's
hometown, lots of people of Portuguese descent there. Ate a lot of
linguica but never knew the name.

George Shirley said...

> jmcquown wrote:
>> "George Shirley" > wrote in message
>> .. .
>>> Janet Wilder wrote:
>>>> Omelet wrote:
>>>>> Since I've gotten into making my own sausage, I'm considering making
>>>>> some Chorizo.
>>>>>
>>>>> Naturally I'll also google for recipes, but would be interested if
>>>>> anyone here has actually made it and has a tried and true recipe.
>>>>>
>>>>> TIA!
>>>>
>>>> What kind or chorizo are you making? The Spanish kind is salami-like
>>>> in texture and the Mexican type is much softer and looser. The
>>>> Spanish kind is what goes in paella.
>>>>
>>> The Portuguese have a similar sausage to the Spanish one, same name
>>> different spelling.
>>
>> Chourico. Linguica is excellent, too. Don't ask me how to make them
>>
>> Jill
>
> Linguica is the national sausage of Hawaii from what I understand. There
> it's just called "Portuguese sausage." One article I read says even
> McDonald's serves it in Hawaii. Used to go from Newport, RI to Fall
> River, MA on liberty when I was in the Navy, Fall River is Chef Emeril's
> hometown, lots of people of Portuguese descent there. Ate a lot of
> linguica but never knew the name.


At my Sunday brunch buffet place they served what I just thought of as
"jumbo" breakfast sausages only they were in casings. Not as big as brats
but not as small as "brown & serves."

They're delicious!!!

One Sunday brunch I overheard a patron point out to her guests "These are
Portuguese sausages."

I was glad to learn that without asking! <sheepish grin>

Best,

Andy
--
Eat first, talk later.

In article >,
"jmcquown" > wrote:

> Chourico. Linguica is excellent, too. Don't ask me how to make them
>
> Jill

For some reason, all of the replies to this thread did not show up on my
giganews account. :-( I found Arri's on Googlegroups at work last night:


Arri London
View profile
More options May 10, 6:52 pm
Newsgroups: rec.food.cooking
From: Arri London >
Date: Sun, 10 May 2009 17:52:10 -0600
Local: Sun, May 10 2009 6:52 pm
Subject: Chorizo?
Reply | Reply to author | Forward | Print | Individual message | Show
original | Report this message | Find messages by this author

Omelet wrote:

> Since I've gotten into making my own sausage, I'm considering making
> some Chorizo.

> Naturally I'll also google for recipes, but would be interested if
> anyone here has actually made it and has a tried and true recipe.

> TIA!

This one works out well with a little tweaking:

Chorizo (adapted from: Mexican Cookery)

1 lb boneless pork (cut doesn't matter, but it needs a little fat)
2 cloves garlic, minced
1 tsp salt
black pepper to taste
1--2 tbs hot powdered chile (more, or less, to taste)
1/2 tsp Mexican oregano (or to taste)
2 tbs vinegar (red wine vinegar is good)

Run the pork through the meat grinder, fine or coarse as preferred.

Mash the garlic to a paste with the salt. Add the rest of the seasonings
and mix well. Mix with the meat. Cover and refrigerate overnight, or up
to 24 hours. Fry a little and adjust the seasonings. It will freeze,
wrapped airtight.

Thanks Arri! Stored to disk.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.