On Thu, 24 Jun 2010 05:14:19 -0500, Omelet >
wrote:

>In article >,
> Jeßus > wrote:
>
>> >Cool. I have looked at some Spanish chorizo some of it looks
>> >almost emulsified, but it isn't really. Just a mix of fine
>> >and coarse chopped meat/fat. I suspect they smoke them
>> >after they're made too.
>> >
>> >>Look forward to trying the new Chorizo soon.
>> >
>> >Mexican chorizo, if it's the right stuff, is awesome.
>>
>> If I can't find the Mexican variety, I might as well make my own.
>> I definitely want to try it.
>
>I normally use pork intestine casings for sausage, but am considering
>the collagen casings. Cabela's carries them locally.

I'm not familiar with collagen casings, but I do still have some pork
intestines in the freezer.

Last week I bought some more Chorizo from another deli. It looked a
bit nicer (I thought), definitely a lot more spicier than the last
lot. Made the Caldo Verde again, everyone who tried it seems to really
like it.