in case you have not noticed, I love eating sausages, and i am always trying to get better ones. I got this mexican chorizo at a shop in kensington market the other day. it is really nicely spiced, but the ground is a little too coarse for me, little piece of fat were still intact as you cut into the dog, and because the fat hasn't melted during the cooking process, the thing was a bit dry. it may work better on a hot grill, but in a skillet, the result was less than perfect. but with a salad of sugar snaps and potatoes cooked in duck fat, it was a decent meal.
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