Argentinian chorizo is a fresh sausage and although it is similar to sausages made in Chile, Uruguay, Paraguay, Peru or Bolivia, it has its distinctive character. When sold on street corners or soccer stadiums they are served on a long French roll. When served this way they go by the name of Choripan which is a combination of two words: Chori-zo (sausage) and pan (bread). The roll is cut lengthwise on one side and the sausage is placed on one of its halves. The second half is always covered with chimichurri which is Argentinian steak sauce. Sometimes the sausage is split lengthwise which is known as butterfly (mariposa) style.
In Uruguay it will be served with mayonnaise and ketchup. South American sausages often include beef. Fresh sausages are usually grilled. South American chorizos contain more hot spices and are often seasoned with nutmeg, fennel and cloves. Another differenceis that South American chorizos are made with wine or in the case of Mexican chorizo with vinegar which makes them much moister.
|Beef||250 g||0.55 lb.|
|Lean pork||500 g||1.10 lb.|
|Pork back fat, belly or fat trimmings||250 g||0.55 lb.|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Pepper||3.0 g||1½ tsp|
|Paprika or sweet pimentón||10.0 g||5 tsp|
|Garlic||7.0 g||2 cloves|
|Red wine||120 ml||½ cup|
- Grind meat through large plate (1/2”, 12 mm).
- Smash garlic cloves and mix with a little amount of wine.
- Mix meat, garlic, salt and all ingredients together.
- Stuff into hog casings, 32-36 mm and form 6” (15 cm) links.
- Keep in a refrigerator.
- Cook before serving.