# So there I was, looking for some sausage.... **URL:** \ **Category:** Miscellaneous and Personal Stuff I Must Share\ **Created:** [May 20, 2000, 8:03pm UTC](https://boards.straightdope.com/t/so-there-i-was-looking-for-some-sausage/20066 "2000-05-20T20:03:02Z")\ **Posts on this page:** 7\ **Page:** 2
**Author:** ![Demo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/demo/32/8472_2.png) [@Demo](https://boards.straightdope.com/u/Demo)\ **Post date:** [May 21, 2000, 7:37pm UTC](https://boards.straightdope.com/t/so-there-i-was-looking-for-some-sausage/20066/21 "2000-05-21T19:37:44Z")
Mmmm, chorizo!!! :: Checking Fridge :: 3 1 Lb chorizo logs in the freezer, one in the fridge, defrosting. Here’s the ingredients on my packages: Carmelita Pork Chorizo(Puerco) [Pork salivary glands, lymph nodes and fat(cheeks and tongues)], chili pepper, vinegar, pork, salt, spices, flavorings, sodium nitrite. Not sure why the first are in brackets, but this stuff is seriously yummy. I’m of Mexican descent and have grown up with it. If you try it, make sure you don’t get the nasty beef kind. BTW, this package has a picture of a pig with a cap holding a baseball bat on it. Never noticed that before. Cool! ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [May 21, 2000, 7:58pm UTC](https://boards.straightdope.com/t/so-there-i-was-looking-for-some-sausage/20066/22 "2000-05-21T19:58:11Z")
one more thing… one of the most puzzling neon signs i’ve ever seen was in chicago, on pulaski avenue heading south, just before southwest highway. there’s a butcher’s called either “rosaria’s” or “rosalia’” that has this animated sign of a pig running, then jumping into a meat grinder and coming out as links of sausage. i always found this a bit odd… ---
**Author:** ![chique](https://avatars.discourse-cdn.com/v4/letter/c/4491bb/32.png) [@chique](https://boards.straightdope.com/u/chique)\ **Post date:** [May 21, 2000, 8:12pm UTC](https://boards.straightdope.com/t/so-there-i-was-looking-for-some-sausage/20066/23 "2000-05-21T20:12:11Z")
Reminds me of the time a couple of years ago when I picked up a packet of “hot’n’spicy something or another”. I put it back down after I read that the first ingredient was beef lips ☹ Gack. ---
**Author:** ![rowrrbazzle](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/rowrrbazzle/32/414_2.png) [@rowrrbazzle](https://boards.straightdope.com/u/rowrrbazzle)\ **Post date:** [May 21, 2000, 9:06pm UTC](https://boards.straightdope.com/t/so-there-i-was-looking-for-some-sausage/20066/24 "2000-05-21T21:06:41Z")
Old saying: > [@](#): > > Two things that you shouldn’t investigate too closely as to how they are made: sausage and laws. ---
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [May 21, 2000, 9:26pm UTC](https://boards.straightdope.com/t/so-there-i-was-looking-for-some-sausage/20066/25 "2000-05-21T21:26:50Z")
Chorizo, at least the Chorizo sold out here in Colorado, is simply a spicy sausage. It’s pretty much what you get with any other sausage, only with some nice hot spices added in. What that means, in gross animal body part terms, is that if you buy the cheap stuff, you’re getting lips and assholes, same as if you buy cheap breakfast sausage. If you go to the trouble of spending a litte more $$, you get it made from pork chops, pork shoulder, etc. I’ve made my own sausage. There’s no need to use anything other than a fatty piece of meat and some spices. Incidentally, out here it’s pronounced “Kor-eee-zo” ---
**Author:** ![Silo](https://avatars.discourse-cdn.com/v4/letter/s/ac91a4/32.png) [@Silo](https://boards.straightdope.com/u/Silo)\ **Post date:** [May 21, 2000, 10:34pm UTC](https://boards.straightdope.com/t/so-there-i-was-looking-for-some-sausage/20066/26 "2000-05-21T22:34:38Z")
The liner around the sausage is pig intestine–yummy. I don’t put intestine around my sausage–hehe…heheh. ---
**Author:** ![Duck\_Duck\_Goose](https://avatars.discourse-cdn.com/v4/letter/d/50afbb/32.png) [@Duck\_Duck\_Goose](https://boards.straightdope.com/u/Duck_Duck_Goose)\ **Post date:** [May 22, 2000, 6:51pm UTC](https://boards.straightdope.com/t/so-there-i-was-looking-for-some-sausage/20066/27 "2000-05-22T18:51:34Z")
You know what they say–“use everything but the squeal.” BTW, some sausage casings are now made out of collagen, which is of course all those “spare parts” like lips and cheeks, but processed and extruded. [Previous page](https://boards.straightdope.com/t/so-there-i-was-looking-for-some-sausage/20066.md?page=1)