On Mon, 03 Aug 2009 11:56:20 -0500, Omelet wrote:

> In article >,
> "brooklyn1" > wrote:
>
>> "Omelet" > wrote in message
>> news
>>> In article >,
>>> sf > wrote:
>>>
>>>> On Mon, 03 Aug 2009 15:32:29 GMT, "ViLco" > wrote:
>>>>
>>>> >Curtis wrote:
>>>> >
>>>> >> A couple of months ago one of you ****ers told me that I could store
>>>> >> my unused Chorizo sausage in the freezer.
>>>> >>
>>>> >> Well I've just got it out and defrosted it and IT'S ALL ****ED AND
>>>> >> MUSHY! I HAD TO THROW THE **** IN THE BIN THANKS TO YOU!
>>>> >
>>>> >I'm proud for the RFCer who screwed you up so nicely
>>>>
>>>> I suspect he screwed it up all by himself. Chorizo freezes just fine.
>>>
>>> Indeed. I freeze it all the time.
>>> Chorizo, by nature, is practically a puree anyway even when it's fresh.
>>> I have to mash it with a fork into whatever I'm cooking it in to.
>>> (Usually eggs).
>>>
>>>
>> We don't know which type the OP had, the dry type does not freeze well...
>> the person(s) who told him it freezes well should have asked which type.
>> The fresh type like yours does freeze well.
>
> Ok, all I've ever seen around here is the fresh type.
> Dry Chorizo??? I'll have to look that up. I'm not at all familiar with
> it.

the dry type is usually referred to as 'spanish chorizo':

<http://en.wikipedia.org/wiki/Chorizo>

your pal,
blake