So if you get ofal/offal from local slaughterhouse, butcher shop what do you do with it?
I find making it into Chorizo much easier esp. if you don’t have time to mess with it!
I am posting this link for an example!
If you are not the spicy type, you could use other spices like in the form of a Pate or Liverwurst?
Excellent breakdown on ‘Food Safety’ by Douglas Baldwin; how to handle meats, mostly in the light of Sous Vide Cooking …this guy knows his stuff! …got this off the Dudes blogs!