Purnell's Old Folks.

Ok, maybe I'm stupid, or blind or both, but what does Rachael Ray (yak) have to do with Purnell's? Are you refering to the picture of the pig? (LOL)
Secondly, I personally don't think that chorizo made by Purnells, in Kentucky, using quality ingredients is any less "authentic" than chorizo made by a Latino, in Kentucky using quality ingredients. This, given neither are being made in the country of origin. Similar to saying Volare doesn't cook "authentic" Italian food. (OK, off my soapbox now, hehehehe) The chorizo made FRESH is most certainly better than Purnells, given fact, but for someone like me who is poor, but likes to cook, Purnells is a good choice. I use it quite often, in fact. I also like their Italian sausage better than Kroger's.

Ok well I made the first reference to RR. I said that somewhat as a joke knowing Doggy is a fan. In my opinion Purnells chorizo is to "good" sausage as RR is to an accomplished chef. I think what makes a chorizo the "real deal" is that a good sausage maker will impart a flavor of the region they are from. So the chorizo will vary from place to place and you should be able to pick up on the differences. As far as affordability goes one can find good sausage around the area for about a buck a pound. We have a very tight budget and plan on hitting stores when were out and about to pick up the various items from who we feel are best providers. As a small business owner I try my best to shop at places other than Kroger and Wallmart. This brings me to another pet peeve... the term " Italian" food. I think that its really more of a regional thing and should be spoken of in that regard. An example might be someone in Europe saying they like American pizza. As we all know NY pizza,Chicago,California and Louisville are very different styles. I think this is universal, theres really no one Mexican food or French or Chinese...etc. Ok I will get off the soapbox as well. Not sure how to put a link here but check out salumicuredmeats.com for an example of a great sausage maker.

Ok well I made the first reference to RR. I said that somewhat as a joke knowing Doggy is a fan. In my opinion Purnells chorizo is to "good" sausage as RR is to an accomplished chef. I think what makes a chorizo the "real deal" is that a good sausage maker will impart a flavor of the region they are from. So the chorizo will vary from place to place and you should be able to pick up on the differences. As far as affordability goes one can find good sausage around the area for about a buck a pound. We have a very tight budget and plan on hitting stores when were out and about to pick up the various items from who we feel are best providers. As a small business owner I try my best to shop at places other than Kroger and Wallmart. This brings me to another pet peeve... the term " Italian" food. I think that its really more of a regional thing and should be spoken of in that regard. An example might be someone in Europe saying they like American pizza. As we all know NY pizza,Chicago,California and Louisville are very different styles. I think this is universal, theres really no one Mexican food or French or Chinese...etc. Ok I will get off the soapbox as well. Not sure how to put a link here but check out salumicuredmeats.com for an example of a great sausage maker.

John, what you say about sausage making (I think what makes a chorizo the "real deal" is that a good sausage maker will impart a flavor of the region they are from. So the chorizo will vary from place to place and you should be able to pick up on the differences.), can very well hold true to Purnell's, at least in my opinion. I would think they absolutely impart their own regional tastes into the sausages they make.

I love this gem (In my opinion Purnells chorizo is to "good" sausage as RR is to an accomplished chef). If you know anything at all about Rachael, you'll know she is self professed as to NOT being a chef. Kinda like me, we just know what we like and make it. Yummo.

I shop the little ethnic groceries as well as Kroger and Meijer. I find a place for both in my life. At least Purnell's is a Kentucky Proud product and not something from far away that doesn't do anything to help either the local economy or that of the Commonwealth. Anyhow, I will soon (well, in a few hours) be off to Juan's taco trailer and that Latino grocery Deb spoke of.

Dude, it's all in good fun though, right? Adios amigo.

Dude, it's all in good fun though, right? Adios amigo.

Indeed.
Were going to try to get over to see Juan tonight as well.

I personally don't think that chorizo made by Purnells, in Kentucky, using quality ingredients is any less "authentic" than chorizo made by a Latino, in Kentucky using quality ingredients. This, given neither are being made in the country of origin.

I have not tried the Purnell's Chorizo So I can't comment on this specific product. But typically the "american"-made versions of sausages don't have nearly the complexity ( or heat) of the originals - they tend to be "watered- down " flavor-wise for the masses. Though I'm a huge local foods fan, I'm with John on this one: try some of the homemade sausage available at your local mexican butcher. it's typically very inexpensive and I think you'll get something closer to the authentic chorizo flavor.

That said- Butcher's Best in Prospect makes a very nice andouille sausage ( even though they are not Cajun).

Deb

Dang...who woulda thought that what started out as Doogie talking about his sausage could have gotten so complicated.

Good one Steve!!! I needed a good laugh to start out my Friday! Ok, so back to arguing semantics on butcher shop sausage vs. Purnell's and Kroger vs. butcher shop: I agree that anything made fresh at a butcher shop has got to be just wonderful! However, again, I am poor and by the time I drive to one of the great little ethnic shops to buy $1 of sausage, I've spent a great deal more. All I was saying is Purnell's isn't that bad for what it is. I have made some pretty tasty dishes using Purnell's! I agree with Doogy on this topic. On the other hand, chef or not, Rachael Ray makes me gag. My idea of Hell? Being forced to watch endless episodes of her followed by Martha Stewart. Oh! And Jerry Springer and Maury Povich!! LOL

Oh! Steve, where did you find bagel cat? I want a different avatar....it's hard to tell mine's two mushroom dudes seesawing on rhubarb!!

I agree that anything made fresh at a butcher shop has got to be just wonderful! However, again, I am poor and by the time I drive to one of the great little ethnic shops to buy $1 of sausage, I've spent a great deal more.

I know its best for me to just walk away from this but....I am surprised that you never pass a "little ethnic shop" on your way to the store or while out doing other errands. The biggest town out where we live is Shelbyville and i can think of at least four stores that have it other than Wally World or Krogs. I am somewhat embarrassed to say what our food budget for the month is, but since we dont have very much to spend we try to get the best we can afford. So I dont see it being as much of a budget issue, perhaps more of a convenience issue.Often when we go into Louisville for errands we take along a cooler with some of those cooler blocks so if we pass a shop that has something we need we can pick it up without fear of it getting to warm before we get home. I realize that I now look like some kind a raving madman for my endless banter about the merits of chorizo made by hand. I will now attempt to shut up and find something more productive to do.

Hey John, could you tell me where you pick up handmade chorizo for a buck a pound? I went to the Latino grocery Deb suggested and theirs was $3.29 a pound? I did buy some as well as that awesome string cheese they are selling but was really surprised when I saw the price. I am asking this sincerely, honestly.

Yah, John, cough up your source...

OK,Ok Last time I picked some up it was a place called Agua Calinte (sp?) they are right next door to the Napa in Shelbyville. It was a buck fifty a pound. I think I said around a buck in the post you were referring to. I was just at the Gordita trailer today, I should of stopped in the store right there and checked out what they have to offer. I know I will be in the big city this week on a big errand day. I will come back here with a full report on chorizo prices and places. I feel I have obligated myself at this point. Stay tuned for the Sausage report.

[Robin Garr]

I am asking this sincerely, honestly.

Okay, I have to ask. Why mention this? I'd like to assume that everyone here who asks a question does so sincerely and honestly. I'm a little weirded out by your apparent need to make a point of it.

I am asking this sincerely, honestly.

Okay, I have to ask. Why mention this? I'd like to assume that everyone here who asks a question does so sincerely and honestly. I'm a little weirded out by your apparent need to make a point of it.

John and I have been throwing a few friendly darts at each other lately and being as we just actually met in person the other day, I wanted him to know I was being sincere in my question and not being sarcastic. Nothing more, nothing less. No need to be "weirded" out.

[Robin Garr]

John and I have been throwing a few friendly darts at each other lately and being as we just actually met in person the other day, I wanted him to know I was being sincere in my question and not being sarcastic. Nothing more, nothing less. No need to be "weirded" out.

Sometimes less is more.