My week one monster was made into breakfast sausage that we enjoyed for breakfast in week 2.
During week 2 I took one of the javelinas to Ruiz Custom Meats in Laredo and had the whole thing made into chorizo. For the uninitiated, chorizo is a Mexican sausage made with spices and vinegar and very finely ground meat. We ended up with 11 roles of chorizo sausage. Everyone on LTR 2 got to take a roll or chorizo home.
Terry's photo of chorizo and eggs reminded me that I have been eating my chorizo too.
Here is a Super Bowl Sunday dip I made with chorizo, refried beans, cheese, salsa, and green onions. It was great.
[ You are not allowed to view attachments ]