[Sca-cooks] Chorizo report

[Sue Clemenger]

Question:
With this type of sausage, is the smoking intended to just add flavor,
or does it serve as a preservative/cooking method? "Setting them to dry"
almost sounds like a pepperoni or something, instead of what I think of
as a "fresh" sausage like bratwurst....
Do you get any sense (from this or other recipes in the same collection)
that the Spanish were using them for the same kinds of recipes that (oh,
heck, which german cookbook was that....???)Welserin??? was using
sausages for? (I have some vague recollection of an earlier thread about
very salty sausages, and an intended use in some sort of salad???) Or
were they intended more for eating, as _sausages_, the way we eat brats
and stuff today...?
I find it interesting that flour is one of the ingredients...reminds me
of other sausages that use bread crumbs and such....
--Maire, curious and rambling (blame it on the summer heat, and the fact
that I have to go back to work tomorrow after a whole week's vacation
<g>)

Robin Carroll-Mann wrote:
>

> My translation:
>
> Recipe to make chorizos
>
> Lean and fat pork meat, chopped; well-sifted flour, peeled garlic, ground
> cloves, white wine, as much salt as is needed.  Knead it all with the wine,
> and after it is kneaded, leave it in a covered vessel for one full day.  And
> then stuff the intestines of cow or pig, whichever you prefer, with this dough
> and set them to dry in the smoke.