Today I was buying some linguine from the Fruity Capers deli in Toowong when I noticed chorizo sausages in the refrigerator cabinet. At just over $8 for 4 sausages they certainly weren't cheap. Actually, that's an understatement- I think I can safely say they're the most expensive sausages I have ever purchased. But I have been so keen to try chorizo for ages now that I didn't think twice before putting them on the counter. We simply fried them up for dinner; Gam made some kind of delicious garlic potato dish, and I added some steamed spinach to mine. They had a delicious smoky, spicy flavour- it's not often that a dish you have such huge expectations for lives up to anticipations in terms of flavour. Unfortunately there was one hiccup to my chorizo experience, and that was the fact that by the time I had eaten a 1.5cm piece of chorizo, I had accumulated a small pile of quite sizeable pieces of hard gristle.
I don't normally compromise on the quality of the meat I eat (ever since I can remember I've had to suffer 'microscope and scalpel' jokes from my family when there's meat on my plate), but this sausage tasted so good I persisted. But I literally could not take a single tiny bite of sausage without having to spit out 3 or 4 large pieces of gristle. One piece was so hard I initially thought it might be bone!
After eating half the sausage (or $1 worth of a $2 sausage) I gave up. The smokey scent and spicy taste were so enticing, but I simply couldn't face another half hour of nibbling and spitting.
So... I'm going to email the company that makes them and suggest they have a word to their supplier, but in the mean time learn from my experience and avoid Chriberg chorizo sausages!
2 comments:
To me, this is simply what chorizo are -- sausages with lots of hard, white gristly bits... Let us know how you go finding other brands...
I'm dreaming of a sausage with the same great flavour that's not made solely of the pig's ears and testicles... I hope one exists!
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