Freddy-Cooker's Recipe Reviews
Posted 11/17/2010 10:06:39 AM
Slow-Cooker Chorizo, Pecan and Cheddar Stuffing
Not a real review but rather a question to any cooks who've prepared/experimented with this recipe. The generic ingredient "chorizo" is specified but is not identified as either Mexican (soft chorizo) or Spanish (hard chorizo). Anyone tried either? Both? Any opinions or observations? Both types of sausage are good but they differ quite a bit in taste, texture, and use so if any of you have success stories to relate, I'd appreciate hearing them.