Plate ‘em up

[Wildabeest]

Leftover venison Italian sausage lasagna. I pack them in serving sized vacuum sealed bags and freeze, then put in sous vide for an hour at 165’ when I want one. I think it’s even better as leftover.

 

[merbes]

Sautéed spinach and onions, goat cheese, and sun dried tomatoes.

looks delicious!

 

[Jnasa]

So I am thinking there are varieties of chorizo. I use this. Eggs, tacos and other stuff. Am I right?View attachment 409658
mtmuley

There are different kinds of chorizo for sure. It's sort of like saying sausage.

Mexican style is fresh usually bulk ground that we cook up and have crumbles in things.

There are dry cured chorizos that are similar to dry salami. Also smoked chorizo that is normally less spicy than the Mexican Chorizo.