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Chirizo susage, the right texture?

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Chirizo susage, the right texture?

Wendy Lai | Mar 10, 2005 01:09 PM

I thought chirizo is a hard pre-cooked sausage...maybe I'm wrong. But the other day I bought this link from my local Safway. It was uncooked, and the casing was plastic. The instruction said to remove casing before cooking. I did. The "cooked" sausage mixtured was disgusting! It wouldn't harden at all, more like a wierd red, oily soppy mixture of mystery meat. I don't think I got the right kind of chirizo...

Any ideas?

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