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What exactly is charrizo sausage?
Chorizo is a sausage made from pork and red peppers, paprika and white wine. Depending on which country the sausage is made in determines some of the ingriedents. Like in Mexico chilli peppers are used. The sausage is cured or smoked. It can be sold either cooked or uncooked. It is made in Italy, Spain and Mexico. Normally bought cooked from any good deli counter. It is a nice tasty sausage that thinly sliced goes well on a cold meat platter. It can also be eaten fresh straight from the deli counter.
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Answer To help answer this question, I consulted my trusty cook-book, "The All-Purpose Cookbook, Joy of Cooking" by Irma S. Rombauer and Marion Rombauer Becker in 1964…. That name is usually shortened to, the "Joy of Cooking". The Rombauer family (I think) has carried on the tradition of publishing a "Joy of Cooking" nearly every year since 1931, when the first book was published. I received this book when I got married in 1968, and have treasured the book all these years. It has been a treasure trove of information about cooking, food preparation, food qualities and quantities, handling foods, etc. (I can look up a chart of a side of beef to see where certain cuts come from.) I looked up sausage to see whether the Rombauers have an answer to the question: "What is a sausage?" "At burchering time in our valley, the popular man is the one who knows how to flavor the sausage--not too much pepper or sage and just enough coriander. This process has to be played by ear, for > uncooked meat cannot be tasted to correct the seasoning and the strength of spices is so variable. The best way to learn is to mix a small batch and cook up a sample for the always-hungry helpers to test. 1. To each part: Firm diced lard Use: 2 parts lean ground pork Season the lard with a mixture of: Thyme Summer savory Coriander Sweet marjoram Pulverized bay leaf Freshly ground pepper > To cook fresh sausage patties, start them in a ^ cold ungreased pan over moderate heat and cook until medium brown on both sides and done throughout." "II 6 Medium Patties If you have a sudden hankering for one of these small-scale recipes, grind ^ twice with the finest grinder knives: 1/2 lb lean pork 1/2 lb pork fat 1/2 lb lean veal Mix in a large bowl: 1 cup bread crumbs grated rind of 1 lemon 1/4 tsp each sage, sweet marjoram and thyme 1/8 tsp summer savory 1/2 tsp freshly ground black pepper 2 tsp salt A grating of fresh nutmeg Add the ground meat and form this mixture into a 1 1/2-inch layer. Store overnight refrigerated and covered to blend the seasoning. ^ To cook, see 1 above." On a preceding page, the Rombauers state: "There is freshly ground sausage meat or Country Sausage (see recipe above), which must be used at once. There are smoked sausages: frankfurters, wieners or Vienna sausage, Bologna and Mettwurst--all of which may be eaten as bought, but may also be simmered, baked or broiled for serving with pasta, hot vegetables and fruit garnish. If you broil or pan-fry cased sausages, prick them to keep the skins from bursting. This is not necessary if you have added a small quantity of water to the pan at the beginning of cooking or have first blanched, dried and floured them lightly before frying. Even then, if they swell quickly, prick them lightly before they burst, to give greater protection to the meat. Dry sausages are also available: hard and soft cervelat, salami, saucison de Lyon, mortadella, pepperoni and chorizo. They are delicious as hors d'oeuvre, in sandwiches and for seasoning bland dishes. Be sure that any kind of sausage you buy or make involves good quality meats. Cereal 'stretchers' are almost certainly present in commercial sausages unless they are marked 'pure' or 'all meat.' When properly made and if the casing is intact, dry sausages may be kept indefinitely in a cool place. For this reason, they have become known as 'summer sausages'--although they are available the year round. Dry types are particularly prized when refrigeration is lacking. Available, too--although they need constant refrigeration--are spiced meats like liver loaf or Braunschweiger, blood sausage, deviled minced ham and veal loaves. Once the sausage casing is cut open, smoked or cooked sausage can be stored refrigerated about 1 week; semidry and dry types, 2 weeks or more." Surely that answers your question! Cathy Williams
Usually meat and ... stuff. What kind of meat, and what the "stuff" is, varies extremely, though most sausages are made of some kind of cow meat and/or some kind… of pig meat and the "stuff" is often at least partly fat from one or the other of those two animals and nearly always includes some kind of spices. The definition of "meat" can be pretty generous. The cheapest sausages are often made of those parts of the animal that are not considered desirable for other purposes (offal and sometimes parts of the head). Some specialty sausages, like liverwurst or braunschweiger, are made mainly from specific internal organs (in both the named cases, the liver). Sausages made from something other than that usually specify what. For example, turkey sausage is made from turkey and blood sausage is made from (yes, really) blood.
sausages are from pigs he same as bacon , pork chops and pancheta
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Sausage comes from the Latin word salsus, meaning "salted", via the Vulgar Latin form salsicus and Norman French saussiche.
The word sausage comes from the latin phrase 's'ecreage' translating literally to long cut of meat. therefore we English translate it to sausage x
The sausage got its name from Falun, the city from where it originates, after being introduced by German immigrants who came to work in the region's mines.
I personally think that they are pretty fatty. So have a maximum of 2-3 sausages. My mother always used to tell me not too eat sausages like they are fat free and stuff. ( it …kind of sunk in a BIT ) Sausages are yummy but give you a tummy.
To fill the space between the roll, and then to fill the space within your stomach!
Frosty sausage is a production of films created by...Trent Parry and Blake Wilson to make people laugh...and it works
No. How would it be an adjective? It's like a flavor, almost, except not an adjective.
They are credit cards that have no annual percentage rate for a specific amount of time. The advantage is if you don't pay in full each month there are no interest charges. Th…e disadvantage is that it doesn't last forever and the APR could be really high or there could be lots of hidden APR fees.
The "Aqua Credit Card" is a credit card that helps repair bad credit. It is often used for people who obtain a poor credit score.
The word 'a/an' is called a determiner. It is placed before a specific noun to indicate it. It is called an 'indefinite article', usually preceding the initial occurrence of a… noun. 'The' is a 'definite article' preceding nouns which are already introduced/familiar or assuming focus. Compare: "A man walked into the room." "The man walked into a room." In the first example, the man is introduced (preceded by the indefinite article), but we are presumably acquainted/familiar with 'the' room (definite article). In the second example, the man is definite, while the room is indefinite or as yet unknown. "A hero took the prize" assumes we are familiar with the prize, and the 'hero' is a relative unknown. "The hero took a prize" assumes we are familiar with the hero. "The hero took the prize" assumes we are familiar with (or at least focused upon) each item (the hero and the prize). "A hero took a prize" is decidedly indefinite - we are not yet aware of who the hero is, or what his prize was.
What they do depends on their needs, whosoever they may be.