The much-anticipated Chorizo is here!
It’s not like the Merguez we made in June. Without the benefit of added pork fat that we put in the Merguez, this sausage is, frankly, more like ground meat in a tube than sausage. Cooking it is a delicate affair, since fat creates juiciness and crispness. On the upside, this sausage is leaner and healthier than regular sausage. Even better? This sausage has fabulous lamb flavor with the rich garlic, pepper and oregano of traditional pork Chorizo.
Still, it’s tasty and flavorful meat that just begs to be part of soups and stews. Use it to make rich, creamy soup or Cuban beans and rice. The off-grill possibilities are endless and perfect for fall and winter.
We don’t fault brisket for not being prime rib, and neither need we fault this sausage for being intended for flavoring soups and stews rather than frying. That said, I’m charging less than I intended to for this sausage because it is less versatile than other sausages.
Please send me an email or give me a call if you’d like to try some tasty sausage! I am offering 10% off ten or more packages. Sheepandpickle at gmail is the email you’ll be looking for.