All questions

A question about a recipe: Cornbread with Chorizo

8ffab895 d1de 4b7a a2f7 427e6e0d0122  food52 06 19 12 9097

I have a question about the recipe "Cornbread with Chorizo" from boulangere. Chorizo - is this the hard already cooked chorizo, or uncooked, more like Italian sausages? Thanks, nt

asked by ntt2 about 5 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
4 answers 1031 views
AntoniaJames
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added about 5 years ago

The recipe calls for "bulk" chorizo which means the uncooked kind, that looks more like a breakfast sausage. In most cases, you'll get the soft variety of chorizo in casings, from which you must squeeze out the sausage, to crumble up and cook for this purpose. I've saved this recipe for Thanksgiving weekend . . . it looks like such a good one! ;o)

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
ntt2
added about 5 years ago

Thanks so much! Regards, nt

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
pierino
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 5 years ago

Boulangere would be the best person to answer this herself. Chorizo is a fairly broad term because in Spanish it just means "sausage". Spanish regional chorizos are very different from the Mexican style. For cooking I generally use a semi-cured variety as to one which has aged longer. "Hard" does not mean it's already been cooked, it's just been curing for a long time in controlled climate.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
boulangere
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 5 years ago

By calling for "bulk chorizo browned, drained, and cooled," I meant raw chorizo not packed in casings that you cook, then drain and allow to cool.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Recommended by Food52