On Aug 3, 1:19*pm, sf > wrote:
> 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 OP used the word "bin" instead of garbage can, so we can assume
> he's English which means he probably doesn't have easy access to the
> Mexican type Chorizo like we do. *There's a type of Spanish chorizo
> that's more like hard sausage. *I've never seen it either, but they
> talk about in rfc every so often. *AFAIC, that variation shouldn't
> make any difference because I've successfully frozen hard, Italian
> style, sausage in the past.

Until Om made the comment about mashing it I had not realised there
was a soft version. I used to buy it at the local portugese market
where one got to watch it made. It was a tough very spicy dry sausage.