[Sca-cooks] Sausage recipes

[Robin Carroll-Mann]

Phlip wrote:

>We went through this, somewhat, when we were discussing gazpacho. What
>particularly makes these sausages all chorizo, derived from the original
>that Brighid presented us with? Is it simply a Spanish term for a highly
>spiced sausage, the spicings changing with the spices available? Are there
>other sausage recipes that aren't chorizo, that are highly spiced? Anybody
>have any information or speculation?
>
>Saint Phlip,
>CoD
>  
>
The oldest definition is in Covarrubias (1611).  He calls it "churizo", 
and says that it is a particular type of sausage, and suggests that the 
etymology of the name is from "churre", meaning "dripping" (as in fat 
dripping from meat onto coals).  Not very helpful.

The earliest edition of the RAE dictionary (1729) defines chorizo as a 
short piece of intestine, stuffed with chopped meat, usually pork, 
marinated, and with spices, which is cured in smoke to harden it.  The 
word I have translated as "marinated" is "adobado".   The period recipes 
that have "adobado" in their titles usually have vinegar in them, but 
the white wine is substituting for it here.

-- 
Lady Brighid ni Chiarain
Barony of Settmour Swamp, East Kingdom
Robin Carroll-Mann *** rcmann4 at earthlink.net