Chorizo

This actually happened a few weeks ago...we made chorizo sausage from the recipe in Rick Bayless' book...we did not stuff the sausage but it was still a bit of work grinding the spices, meat, etc. We ended up just frying the meat on rice with a fried egg. The sausage was very tasty, though a little bit sour for my taste. But I understand that's the way it was supposed to be.