LOL, yeah, no organs on this one
. I tell ya though, after reading a bunch of recipes, even some from some spanish web sites, some of them did call for the use of organ meat. I don't think I will go that route, not that I am opposed to it, but I think what I have here is pretty good, maybe a few tweeks. I really wanted to stuff these into sheep casings tonight but that didn't happen. The taste is absolutely fantastic, even the wife loved them, and that's rare, believe me. I definitely think next time I will go the red wine vinegar, and I believe this recipe needs some additional fat added to it. I'm up in the air about wheather to use beef fat or pork fat. I used the trimmings from spare ribs and I'd say the fat to meat ratio was about 80/20, 80 of course being the meat. Like we said last night, this may not be a true to style chorizo, but it is something that is for sure going to be made again and again.