We love chorizo sausage, at least the Mexican variant. We might also love the Spanish original, but we have never tried it. Mexican chorizo is very mushy, and as far as I know is meant to be fried like ground meat, resulting in little bits of sausage swimming in a sea of red grease. Drain as much of the grease as you like, then use the rest as an addition to taco meat or—our chosen means of ingesting it—scrambled with eggs which are then eaten with flour tortillas.
The local Wal-Mart carries a couple of brands of chorizo, but neither of them has the flavor or spicy kick of Peyton’s brand chorizo, which can be hard to find even in the southwest. My sister in San Antonio has to buy hers on trips home to El Paso. When Chris and I were in El Paso for my dad’s eightieth birthday, he remembered our love of chorizo and bought a bunch of it for us to take home with us.
Debbie is just now frying up the first pack since then—our egg eating has been severely curtailed by our hungry but currently unproductive laying hens—and it smells wonderful. But I heard some noises of dismay, and when I went in to see what was wrong she pointed at the ingredient list, which reads as follows, and I do not joke: beef salivary glands, lymph nodes and fat (cheek/tongue), beef tripe, beef, flavoring, cereal (wheat, rice, oat, rye flour), water, salt, dextrose, sodium nitrite, FD & C red no. 40. Wow, talking about using the whole cow!
She also pointed out something that is at least good for a laugh, although I don’t think it actually helps us here in chorizo-sparse Kentucky: Peyton’s is distributed by John Morrell & Co. out of Cincinnati, a few hours up the road.