Phyllis Stone wrote:
> "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!
>>
>>
>>
>>
>>
>> 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?

Boudin. It's a spicy pork and rice sausage. I love it. It should be
already cooked; just simmer it in a small bit of water until heated through.
The boudin I get up here, the casings sometimes split. Not suitable for
grilling.

Jill