Re: [CH] Chorizo

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In the Boston area there are a few specialty butchers and restaurant suppliers that carry casings. I
would think it would be true also in other areas.

Mail order sources include:

Allied Kenco    1-800-356-5189
The have 7 different varieties, as well as a lot of other sausage making supplies and equipment.

Mark


----- Original Message -----
From: "Brent Thompson" <brent@hplbct.hpl.hp.com>
To: "Curtiss-OX-5" <Curtiss-OX-5@email.msn.com>
Cc: <chile-heads-digest@globalgarden.com>
Sent: Friday, September 01, 2000 11:55 AM
Subject: Re: [CH] Chorizo


> > In Diana Kennedy's as well as Rick Bayless' books are a number of
> > delightful recipes.  What's most difficult is finding suitable casings.
>
> Seems to me the casing is mostly superfluous; in perhaps all the recipes
> I've seen using chorizo, the first step is to remove the chorizo from
> casings then fry until rendered, hence presumably no advantage whatsoever
> of stuffing into casings versus leaving as bulk sausage.
>
>  ---   Brent
>
>

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