Is this chorizo fresh, cured, fermented - or all three??!

[yotmon]

so sorry but took me years to perfect.....

Hi Greyham - I think it needs to be judged before you can acclaim it to be 'perfect'. Unless you are making it commercially and rely on the recipe for a living then I'm sure you could give us all a 'sneak' preview. Wouldn't tell anyone, honest.

[SteveW]

I bet it's not very nice......You'll have to prove otherwise.

[johnfb]

so sorry but took me years to perfect.....

Part of this community is the sharing aspect as is evident by the alphabetical list of sausage recipes in the recipe section.....we are all here to learn from each other, perhaps you should consider sharing some of your knowledge and give a little back...as the rest of us do.

[Snags]

Fabadas Asturianas?

This site http://ileychorizos.tripod.com/id2.html has loads of recipes although it's in Spanish and has awful navigation.

Martin/

here it is in English

http://translate.google.com.au/translat ... CDgQ7gEwAA

[onewheeler]

Interesting to see how much Google translate has improved since I last looked a year or so ago. Then it was easier to undertand with my limited Spanish, now it seems fairly good.

Martin/