So I tried out another suasage my sister brought back from dearborn (she didn't have names it was a point and shoot operation)and wanted to see if folks knew what its called.
it was crumbly,and uncooked, the consistency of mexican chorizo, and like chorizo a lot of oil came out in the frying.no parika or chile, lots of garlic,and lots of cumin too I think. At first I thought it might be the soujouk mentioned in the thread about makenek but it was much lighter in color of the picture I found of soujouk at the cook's thesaurus sausage page (http://www.foodsubs.com/MeatcureSausa...
so can anyone identify this mystery meat?
Oh by the way, it was pretty tasty, but pretty intense eating, you had to eat in small bites.
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