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post #1 of 10
Thread Starter 
I've read all of the postings in this section. I'm surprised no one has tried using chorizo sausage for the roll yet.PDT_Armataz_01_11.gif
post #2 of 10
I know I have seen it done, maybe lost in the crash????
post #3 of 10
I've seen a few use it as a filling. I like Chorizo but don't know too much about it. The stuff I by in the grocery store would never allow itself to be rolled. It would just fall apart. But I'm sure there's higher quality stuff out there.

Give it a shot and show us all some picts!
post #4 of 10
Chorizo. Went to buy a pack when I lived out in AZ but due to the ingredients list containing tear ducts and lymph nodes I decided not to grab it.
Love chorizo, just make sure to buy the better quality. Nothing against tear ducts, just not something I want to know is in the meat.
Someone not that long ago did one with chorizo and regular sausage mixed but I don't recall who it was.
Why not give it a shot and post the results felix?
post #5 of 10
Tear Ducts and Lymp nodes YUMMMMMMM.

I useta use it offten, and still like it, just a little hard to find in BFE IOWA, even with the high hispanic population here. I am gonna look for some ,so when turkey seasons over, i'll have some thing to do.
post #6 of 10
Geeze some of the same folks that get grossed out by tear ducts and lymp nodes probably love Mountain Oysters.

Mountain Oysters I could not eat. I just have too much empathy for the bull. I mean really, I can imagine all the cows snickering behind his back.

Just as bad as eating Matzo balls. Those poor-poor Matzos. What a shame
post #7 of 10
I have used it quite a bit. The latest one I did was a 50/50 mix of Chorizo and Hot Italian Sausage(it is the post titled Atomic Fattie) mainly just to cut down on grease. I have done quite a few breakfasts ones with just chorizo but make sure you do a bacon weave when you cook it.
post #8 of 10
I also use it quite a bit. some times i mix it 50/50 with my sausage i use to roll my fattie with. and some times i use it in the stuffing part of the fattie. i can't get enough of that stuff. and i just ordered my 3/4hp grinder from cabelas and can't wait to make my own.
post #9 of 10
Gotta buy real Spanish Chorizo, from Spain, Dude. The Latin stuff is, well...you know. Authentic Spanish chorizo is the consistency of hard salami, and made of far better ingredients. Latin Chorizo and Spanish Chorizo do not compare.

Check out http://www.latienda.com or http://www.igourmet.com for imported Spanish chorizo. Look closely, since there are American made kinds for sale at both places. You want the imported Spanish stuff.

When I was a kid, my dad dragged my a** off to all sorts of foreign countries in the service to ours, so I was able to taste the difference in the foods of each. There is a big one.

Good luck to you, Dude, and happy hunting!
post #10 of 10
Cool. Thanks for clearing that up. All I've ever had is like the stuff I get in "Huevos con Chorizo" at the Mexican resturant. Ubber greasy and very fine "grain". Tastes great though.
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