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Homemade Argentine-style chorizo
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Argentine-style chorizo

A savory South American sausage with a kick
Course Sausage
Cuisine Argentine
Keyword argentine, chorizo, sausage
Prep Time 3 hours
Total Time 3 hours
Servings 20 links
Calories 300kcal

Ingredients

  • 1.5 lb pork trimming butt fat with meat attached
  • 2.5 lb pork top loin with fat cap
  • 1.25 lb beef chuck
  • 3 T kosher salt
  • 4 T paprika
  • 1 t cayenne
  • 4 cloves garlic minced
  • 1/2 t cumin
  • 1/2 t nutmeg
  • 1 C red wine
  • 1 head garlic
  • 5 whole cloves smashed with side of knife
  • 12 black peppercorns smashed with side of knife

Instructions

  • Cut meat into 1″ or so cubes, mix together with salt, paprika, cayenne, garlic, cumin, and nutmeg. Store in refrigerator overnight.
  • Simmer whole head of garlic, cloves and peppercorns in wine for 20 minutes. Strain and chill the remaining wine to near freezing.
  • Lay meat mixture flat on a foil-lined baking sheet. Cover with foil and put on shelf in freezer until stiff but not frozen hard.
  • Run meat mixture through coarse plate of grinder. Mix in wine. Fry a bit to test taste, then stuff into hog casings.

Notes

  • The best method for cooking this sausage will be to grill it.
  • Serve in a long bread roll with chimichurri and various other South American condiments