weedhopper > wrote:

>"Goomba38" > wrote in message

>> sf wrote:

>>> I wasn't talking about heat, just the pure *amount* for only 1.5
>>> pounds of meat.

>> well, add the other half pound of fat too.
>> It works. What can I say?
>> (and unlike many commercial chorizo...it doesn't contain salivary and
>> lymph glands. Ugh.)

>That's what gives it the good flavor.

Yeah! Well, partly. The S-glands and L-nodes give it a low
melting point, so you get chorizo fluid that can innundate
ground pork or beef muscle meat in a particularly fine way ...
but what it's really doing is it's a vehicle for carrying
that ground spice mix all through the sausage. On top of
any glandular flavor. The total effect is what's wonderful.

But just using ground muscle meat, and no organs, and some
olive oil to transport flavor from the ground spices can work
fantastically well too.

Steve