"Steve Pope" > wrote in message
...
> Gunner > wrote:
>
>>"Paul M. Cook" > wrote in message
>
>>> Chorizo is made mostly of salivary glands, assorted pork pieces,
>>> paprika,
>>> garlic and vinegar.
>
>>No, no, no! It is not made mostly of salivary glands, lymph nodes nor eye
>>balls.
>
> Nobody said eyeballs.

you are exactly correct, What was said was:
">Chorizo is made mostly of ...and I heard it was mostly eye, ear, nose and
throat.....<vbg>" so close enough for government work for me to say
eyeballs

Then there was also something mentioned about Anus being used, but lets not
attempt to dignify that comment. I said Chorizo is NOT made MOSTLY of
salivary glands and lymph nodes as was stated by someone. It is made
according to US Goverment Fresh Sausage Standards like the rest of fresh
sausage and I stick to that. I also said I would recommend you find a new
butcher or a new store to buy your meats from. That I mean.

>
> Many types of chorizo are made from salivary glands and lymph nodes.
> This is especially what you want if the chorizo is being
> used to flavor ground beef. It gives it a sort of "merging"
> quality.

I say some chorizo is made with... not from.... and I do not understand any
"merging" quality it would give to ground beef.. I do not feel that it is
necessary nor do I find that it is "authentic" as has been touted here
before. Kinda like Chili Steve and Steve, there are many forms, but which
one is correct? If you feel the glands and nodes give your chorizo a special
flavor, I will not disagree. Personally, I think it is the chile/paprika
and other spices that make a chorizo. the meat can be many things can it
not and still be chorizo, why? well you state that next
>
(but the seasonings are still all-important).

On this I will agree, so lets not go into "mine is more correct than yours"
Ok? It is the spice and chile not the glands and nodes that makes Chorizo.
I make my own variations with many different chiles and spices and I like
them just fine. I'm sure you have your own taste preference. Mine is not
store bought unless it is Spanish Chorizo, which I might add does not have
glands and nodes in it either, just chile and spices and nicely cured. I
make Mex style mostly with Hog Jowl Fat which as you know has has a bit of
the salivary gland in it. My recipe is a bit like this except I use ice in
place of the water to keep the mix cool when grinding and a chilled bowl,
then into the fridge before stuffing.
http://www.ag.auburn.edu/~kerthcr/47...es/CHORIZO.PDF but a
good Boston Butt, fat back and something lean is just as good.


No one really gave the person a recipe s/he asked for so here are 20 of
them if you count that one link had 2 recipes in it, just as many as Steve
W. had at his store in TX, all sans the glands and nodes.
http://www.premiersystems.com/recipe...n/chorizo.html


http://www.cdkitchen.com/recipes/rec...izo61448.shtml



http://www.mexican-barbecue-recipes....zo-recipe.html



http://www.tienda.com/reference/chorizo.html



http://www.elise.com/recipes/archive...o_and_eggs.php



http://www.elook.org/recipes/european/30495.html



http://www.johnmorrell.com/displayre...RecipeID=22082



http://www.grouprecipes.com/10190/chorizo.html



http://allrecipes.com/Recipe/Jims-Po...zo/Detail.aspx



http://find.myrecipes.com/recipes/re...pe_id=63 3469



http://www.recipeland.com/recipe/5848/



http://www.thespicehouse.com/recipes...chorizo-recipe



http://www.globalgourmet.com/destina.../chorizos.html



http://allrecipes.com/Recipe/Homemad...sLikeThis.aspx



http://lesleycooks.tripod.com/sausage/chorizo.htm



http://www.pepperfool.com/recipes/me...n_chorizo.html



http://southernfood.about.com/od/sau...r/bl30103q.htm





Charcuterie, Ruhlman & Polcyn, ISBN 978-0-393-05829-1



The Border Cookbook, Jamison & Jamison , ISBN 1-55832-103-9