{"id":15621,"date":"2016-02-01T10:44:40","date_gmt":"2016-02-01T16:44:40","guid":{"rendered":"http:\/\/burgersdogspizza.com\/?p=15621"},"modified":"2016-02-01T10:44:40","modified_gmt":"2016-02-01T16:44:40","slug":"stoneridge-meats-chorizo-review","status":"publish","type":"post","link":"http:\/\/www.peterstromquist.com\/?p=15621","title":{"rendered":"StoneRidge Meats Chorizo Review"},"content":{"rendered":"

\"StoneRidge<\/a>Chorizo is a type of sausage that originated in the Iberian peninsula (Spain\/Portugal), made up of pork, spices, and smoked pimento peppers, which gives it a bright red color. It’s available in a smoked\/cured version for eating or including in dishes, and raw, to be used as a cooking ingredient. There are variations of chorizo one finds as they travel the globe, in \u00a0Portugal it’s called chourico, in Mexico, the item is closer to the Spanish raw version, and is used in tacos and other Mexican treats.<\/span><\/span><\/span><\/p>\n

The Portuguese version, which is also called linguica, is a popular item in Hawaii, and is even available in sliced medallions served with scrambled eggs and rice at McDonald’s!<\/span><\/span><\/span><\/p>\n

If you’ve traveled to Louisiana, the Cajun and Creoles have their own version of Chorizo, called \u201cChaurice,\u201d which is found in \u00a0local favorites like red beans and rice, and some gumbos.<\/span><\/span><\/span><\/p>\n

StoneRidge has taken the wonderfully complex \u00a0global flavors of Chorizo, and packed them into a natural casing pork bratwurst style sausage, perfect for grilling or sauteed on the stove top. Enjoy them on a bun, as a dinner entree, or incorporated into your special recipes.<\/span><\/span><\/span><\/p>\n

Personally, I like slightly spicy sausages for breakfast, and it’s my habit to par boil them, (tho this is not needed) before slicing and pan frying to serve along side of eggs,instead of the usual pork breakfast meats.<\/span><\/span><\/span><\/p>\n

I LOVE this product. It’s undoubtedly one of the most flavorful sausages I have had in a long time. When it’s too cold to grill outside, I do my sausage in a cast iron skillet, put a little char on it. This morning I had it with cheese scamble with Cajun seasoning (pictured below). Yum.<\/span><\/span><\/span><\/p>\n

Should you prefer to use StoneRidge’s Chorizo as an ingredient, to spice up a casserole, hot dish, scrambled eggs or stews, simply slice the casing open and saute the ground pork to your preference before adding to your recipe. <\/span><\/span><\/span><\/p>\n

StoneRidge makes over 40 varieties<\/a> of pork and \u00a0chicken bratwursts, as well as specialty cheeses and if you don’t see them at your grocery, order direct from the smokehouse <\/a>in Central Wisconsin, where they are carefully crafted using old world recipes.<\/span><\/span><\/span><\/p>\n

One other thing that impresses me about StoneRidge is their value proposition. You’re going to pay 20-30% less for StoneRidge than\u00a0comparable product from the “big brands.”<\/span><\/span><\/span><\/p>\n

If you want to carry some of the dozens of StoneRidge sausages or specialty cheeses in your market or deli, whether under their label or your own, or to purchase bulk quantities for your event, contact the StoneRidge wholesale department<\/a> for pricing. \u00a0Check out some recipe ideas from StoneRidge by following them on Pinterest<\/a>.\u00a0<\/span><\/span><\/span><\/p>\n

Should you find yourself traveling in Central Wisconsin, stop in at the StoneRidge Market, open 7AM \u2013 9 PM daily, at 975 E. Main St., Wautoma, WI 54982. Wautoma is just 30 minutes west of Oshkosh, if you’re visiting for the annual air show, less than an hour from the Dells, or about an hour and a half drive from either Madison or Milwaukee.<\/span><\/span><\/span><\/p>\n

\"StoneRidge<\/a>
\u00a0 \u00a0 \u00a0 StoneRidge Chorizo with Cajun Seasoned Eggs<\/strong><\/figcaption><\/figure>\n

(Ed.Note \u2013 StoneRidge furnished sample products for us to try)<\/i><\/span><\/span><\/span><\/p>\n

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StoneRidge Meats\u00a0Chorizo Review<\/p>\n","protected":false},"excerpt":{"rendered":"

Chorizo is a type of sausage that originated in the Iberian peninsula (Spain\/Portugal), made up of pork, spices, and smoked pimento peppers, which gives it a bright red color. It’s available in a smoked\/cured version for eating or including in dishes, and raw, to be used as a cooking ingredient. There are variations of chorizo… Continue reading StoneRidge Meats Chorizo Review<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[8,14,16,26],"tags":[267,1008,3122],"_links":{"self":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/15621"}],"collection":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=15621"}],"version-history":[{"count":0,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/15621\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15621"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15621"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15621"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}