Grill! by Pippa Cuthbert and Lindsay Cameron Wilson

Yes it's very mushy, it would be hard to slice. I'm just thinking that if...

it's dry and hard, where are the juices from? (I agree about the oil cooking out) I mean that the author can't be referring to a dry cooked chorizo like kpinky describes, but maybe a mushy chorizo, pre-cooked? That's what I meant at the time, but as kpinky mentions in the post below, the author says that the chorizo has to cook through. Which puts us back to uncooked mushy stuff. :eek:) Maybe half-frozen chorizo would slice nicely, except the author doesn't say to do that.

 
When I buy fresh chorizo I always boil them for 5 minutes before grilling. More...

One could use this method for this appetizer. The chorizo would stay moist through the cooking and would merely brown while the shrimp cooks.

 
thanks Cathy. I plan to expand this into full size Kabobs with some halibut chunks added. >>

And I'll use spicy reindeer sausage instead of the chorizo---it's good, really!!

 
Sounds tasty. I've had deer and elk sausage but never reindeer sausage.

Do you make your own sausage, Ang?

 
No, not a sausage maker. We have a local sausage company started by a German sausage maker. They

make the sausage with reindeer meat---actually a blend with part reindeer. Lots of people make sausage out of their moose meat and last week I tried a piece of moose "bacon". Quite meaty and tougher than pork bacon, but smoky and bacon-y. There also is a company that makes salmon sausage. I haven't tried that yet. We don't hunt, so we don't have the game to cook, and I'm actually not terribly fond of "game" meats. Like my Costco "game" smileys/smile.gif.

 
that's prolly the fault od the supplier...

i've had dried chorizo that is very good.

 
Mimi, this is a keeper!

I used this marinade on sirloin tips tonight, and it is TDF!!!
The marinade was also good on the grilled potatoes I made.
I will be doing that one again, for sure.
Thanks.
Judy

 
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