Chorizo Porteńo

Argentinian fresh chorizo sausage popular in the capital. Porteńo is a resident of Buenos Aires.

Beef400 g0.88 lb
Pork shoulder400 g0.88 lb
Pork jowls, fat trimmings200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper2.0 g1 tsp
Red pepper1.0 g1/2 tsp
Oregano, rubbed2.0 g2 tsp
Coriander1.0 g1/2 tsp
Nutmeg0.3 g1/8 tsp
Garlic3.5 g1 clove
Red vermouth60 ml2 oz fl
  1. Grind beef through 3 mm (1/8”) plate.
  2. Separately grind pork meat and jowls through 10 mm (3/8”) plate.
  3. Mix beef with salt, then add pork and mix until sticky.
  4. Mix spices with wine and pour over the meat paste. Add ground jowls and mix all together.
  5. Stuff into 36 mm hog casings forming 4” (10 cm) long links.
  6. Refrigerate.
Fry or grill before serving.

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