Chorizo: spiced pork sausage Breakfasts are huge in Mexico! And I mean, portion size. I don't know how folks eat so much in the morning. The bread basket alone is intimidating. (I'm usually a simple toast kind of gal.) However, I did enjoy my eggs with chorizo. It's sausage packed full of flavor. I've had chorizo here in the States, but somehow the spices burst onto my tongue more in Mexico. What breakfast foods have you tried recently? … [Read more...]
Foodie Friday First: Saucisson au Poivre
February 5, 2016 4 Comments
In Taiwan, I enjoyed my first French saucisson. Saucisson au Poivre: peppercorn sausage My cousin treated us to his spoils from France: fancy cheeses and saucisson. It's very similar to salami you get from the deli--not the packaged kind, but the sort they need to slice up. I love cured meats, and on my trip to Spain I ate a lot of jamón ibérico. This French sausage is quite tasty, and although I was skeptical about the black pepper, I came to love that slight kick on the tongue. … [Read more...]
Foodie Friday: Taiwanese Sausage
June 28, 2013 Leave a Comment
Taiwanese sausage: a plump and tender sausageUnlike the dried and harder Cantonese version, Taiwanese sausages are juicier (probably because they use fatty pork). They hold a sweet flavor and may be called "fragrant" sausages. Fresh pork is used, and in Taiwan, local butchers will sell them. They can also be made directly at home. Taiwanese night markets also boast a special variety, known as the double sausage. This is a "small sausage wrapped in a big sausage," which consists of a smaller pork … [Read more...]
