Re: [CH] Chorizo

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<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.>

I'm no expert at sausage making, but as I understand from what I've read the
casing ... preferrably natural aids in the maturation by allowing the
mixture to "breathe" and lose moisture.  Something next to imposible to do
in bulk.  Of course this only applies to an aged product.

Barry

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