Chorizo

Photo Egg

picked up a couple packages of Chorizo yesterday.
They are distributed in the Houston area by a friends son. No idea what the difference between Argentino and Colombiano might be or how it differers from traditional Mexican.

Photo Egg

They also have a Blood Sausage that I passed on this time.

blind99

the chorizo we get around here is so varied.  there is some commercial stuff that has the consistency of watered down pink wallpaper paste. i'd rather eat the paste!  our local grocery used to make a loose ground chorizo that was excellent - awesome way to start out a paella.  i'll be interested to see how those are that you got.

Photo Egg

blind99 said:

the chorizo we get around here is so varied.  there is some commercial stuff that has the consistency of watered down pink wallpaper paste. i'd rather eat the paste!  our local grocery used to make a loose ground chorizo that was excellent - awesome way to start out a paella.  i'll be interested to see how those are that you got.

I’ve had similar experiences as you with Chorizo. 
I’m hoping this stuff will be more “sausage like”.

buzd504

Photo Egg said:

picked up a couple packages of Chorizo yesterday.
They are distributed in the Houston area by a friends son. No idea what the difference between Argentino and Colombiano might be or how it differers from traditional Mexican.

Traditionally, Argentino chorizo is less spicy and more likely to have beef in it, in my experience. 

Carolina Q

@Austin Egghead has a couple of recipe variations for her Mexican chorizo out there. Unfortunately, I have never tried it, but along with a gazillion other things, it's on my list!

The first is short on ingredient quantities, but has a bunch or great photos!

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1301656&catid=1

The second has slightly different ingredients and quantities for all.

https://eggheadforum.com/discussion/1152408/mea-culpa-georgia-slide-show-and-chorizo-recipe

Thanks, Joan! I really do want o try this.

Botch

The only chorizos I've experienced are Mexican, and Portuguese (which I can only find at the AF Commissary).  
The mexican version is delicious but falls apart like sand when cooked, it's a bit difficult for me to incorporate into a dish.  
The Portuguese version is much more like a  traditional sausage, holds together when cooked and even a great snack when sliced/unheated.  
 
If you like the mexican version (I can't speak for the other latin american varieties), nevernevernever read the Ingredients list!    

fishlessman

only see the portuguese version up here, grew up with the stuff. big in flavor

Photo Egg

@Botch
@fishlessman
Thank you, exactly the information I was hoping to get.

fishlessman

Photo Egg said:

@Botch
@fishlessman
Thank you, exactly the information I was hoping to get.

the portuguese here spell it chourico, with a silent o "show-reese". comes raw or presmoked.

Photo Egg

Raw, out of the package it smells great

Photo Egg

caliking

Love me some garlic sausage.

Photo Egg

caliking said:

Love me some garlic sausage.

The Argentino stuff is pretty good

lkapigian

Looks killer @Photo Egg

Photo Egg

lkapigian said:

Looks killer @Photo Egg

Thank you. Happy with the results 
Have a Flat Iron cooking now.

Photo Egg