[Sca-cooks] Sausage recipes

[Bill Fisher]

On Fri, 21 Jan 2005 22:32:57 -0500, Phil Troy / G. Tacitus Adamantius
<adamantius.magister at verizon.net> wrote:
> >Thanks, Brighid ;-) Looking through the recipes I'm finding on the "Net,
> >there have been two major changes- substitution of chiles for the cloves
> >(not always, sometimes the cloves are maintained), and the fact that the
> >period recipe is a dried, smoked sausage, while the modern versions are a
> >fresh sausage.
> 
> I think the caveat about modern chorizo being fresh may apply mostly
> or exclusively to Mexican versions. I know I've seen smoked and/or
> air-dried chorizo. Even Goya chorizo is semi-cured, like pepperoni.
> 
> Adamantius

Mexican/american chorizo is fresh.  The Spanish version is dried,
and the Portugese version, chourico, is smoked and dried. 

Chaurice is the Louisianna version - I've seen it fresh and dried.

Spices vary per manufacturer, I can get versions here that are good
or will blow your socks off (even if you don't wear them).

YMMV


Cadoc
-- 

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