"Shaun aRe" > wrote in message
eenews.net...
>
> "William Boyd" > wrote in message
> ...
>> Appetite Turner
>>
>> Chorizo
>>
>> Ingredients: Pork Salivary Glands, Lymph Nodes and Fat.
>> Vinegar, Flavorings, Cereal (Ground Corn, Wheat, Rye Oats and Rice),
>> Salt, Paprika, Sugar and Sodium Nitrate.
>
> Not all chorizo is gonna have that lot in it! At least the stuff we get
> over
> here ourselves is more or less just pork meat (quite large pieces some of
> it), connective tissue and fat with paprika and a little garlic, and
> fermented/aged for the sourness. Bloody great stuff and we love it!
>
>
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> Shaun aRe
>
>



This seems a good opportunity to ask a sausage question. In Louisiana they
eat a type of sausage called beaudin? or something like that. We have it in
our Tx. stores too. What is it and how do you cook it and what does it
taste like?