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Mexican Sausage

ISO Non-Mexican Style Chorizo Sausage in LA

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ISO Non-Mexican Style Chorizo Sausage in LA

ChefLisa56 | Nov 23, 2003 02:47 PM

The chorizo I see in most of the markets here (even the Hispanic venues) is almost like a paste inside a casing so that when you open it up, it's all runny and has no texture. Yuck. But I often read recipes where it mentions chorizo that is more like a hard sausage with some heft. Anyone know of anyplace I can get that kind of non-Mexican chorizo in LA?

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