Bill Swisher wrote to Dale Shipp <=-

Quoting Dale Shipp to Michael Loo <=-

I had black pudding in Ireland, and I cannot imagine any sausage
tasting anything like that abomination.

Black pudding is *NOT* sausage. It's grains (barley and oats) mixed
with pig's blood, onion, some lard/suet (depending on whose recipe it
is) breadcrumbs and a bit of mint and allspice. It's OK but not a
favourite. I have also had blood sausage (Hungarian Hurka not Boudin
Noir) that has real meat in it. Remember - not everything stuffed into
casings is a sausage.

I can add that the chorizo was unlike any I've had before, and I like chorizo. I wont order it again, there. But as I've told others, you
don't really want to know what's in chorizo. I told Michael once, it contains all the stuff that's unsuitable for making gelatin.

That's not true - as you probably knew before making that tongue-in-
cheek canard. Here are a couple of recipes I have made before it became possible to buy chorizo locally.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Homemade Chorizo
Categories: Pork, Chilies, Herbs, Sausages
Yield: 4 Servings

1 lb Pork butt; coarse ground
1 ts (ea) coarse salt & black
- pepper
2 tb Ancho chile powder
4 cl Garlic; minced
1/2 bn Fresh oregano; chopped
1 ts Ground coriander
1 tb Ground cumin
2 tb Vinegar

In a medium size bowl, mix the pork, salt, pepper,
chile powder, garlic, oregano, coriander, cumin and
vinegar thoroughly.

Refrigerate, in an airtight container, overnight. This
allows the flavors to meld. The chorizo may be frozen.

Yield: 1 pound chorizo

Recipe By: Two Hot Tamales Show #TH6295

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mexican Chorizo
Categories: Pork, Chilies, Preserving, Herbs, Booze
Yield: 2 Pounds

2 lb Pork tenderloin; chopped
+=TOGETHER WITH=+
1/2 lb Pork fat
4 Chilies ancho *
2 Chilies pasilla *
1/4 ts Coriander seed; toasted
3 Whole cloves
1/2 ts Peppercorns
1/2 ts Dried oregano
1/8 ts Cumin seed
4 cl Garlic; crushed, peeled
2 tb Paprika
2 1/2 ts Salt
2/3 c White vinegar
2 oz Vodka **

* On a griddle, toast chilies. When done (do not burn)
remove seeds. When cool they should be crisp.

Grind together the chilies.

Mix chilies and other ingredients well with the pork.

Let sit, covered, in refrigerator for 3 days, stirring
daily, prior to stuffing casings.

Refrigerate, smoke cure, dry cure, or oven cure the
sausages. May be fried or grilled right from the ice
box for using in sandwiches.

Makes 10 nice links stuffed into small casings

** Sometimes I omit this altogether and sometimes I use a
reasonably decent tequila instead of the vodka. - UDD

Recipe for chorizo is taken from Diana Kennedy's book, The
Cuisines of Mexico (Harper & Rowe)

Posted by: Author: Kirby Smithe | 1997/06/14

From: http://www.recipelink.com

Uncle Dirty Dave's Kitchen

MMMMM

... I am of the generation that is not scared of saturated fat.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)