Argentinian chorizo

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.

Beef250 g0.55 lb.
Lean pork500 g1.10 lb.
Pork back fat, bacon or fat trimmings250 g0.55 lb.
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper3.0 g1½ tsp
Paprika or sweet pimentón10.0 g5 tsp
Garlic7.0 g2 cloves
Red wine125 ml½ cup
  1. Grind meat through large plate (1/2”, 12 mm).
  2. Smash garlic cloves and mix with a little amount of wine.
  3. Mix meat, garlic, salt and all ingredients together.
  4. Stuff into hog casings, 32-36 mm and form 6” (15 cm) links.
  5. Keep in a refrigerator.
  6. Cook before serving.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs