Chorizo Criollo Argentino
It is logical to assume that Chorizo Criollo originates in Spain, however, this sausage comes from Argentina. It is also popular in Uruguay which sits on the northern side of Río de la Plata river which forms the natural border between Argentina and Uruguay. The sausage is also popular in North America and can be found in Spain as well. This is a fresh sausage that is usually barbecued or grilled. Argentina is all about beef so it is not surprising that this is the main ingredient in the sausage. What differs Chorizo Criollo from Spanish sausages is that it does not include pimentón and is not cured. Chorizo Criollo is a fresh sausage which is grilled or barbecued.
|Beef||700 g||1.54 lb|
|Pork, semi-fat||300 g||0.66 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Pepper||2.0 g||1 tsp|
|Chili powder||4.0 g||2 tsp|
|Nutmeg||1.0 g||1/2 tsp|
|Oregano, rubbed||4.0 g||4 tsp|
|Garlic, diced||12 g||4 cloves|
|Fennel seed, whole||2.0 g||1 tsp|
|Red wine||60 ml||4 Tbs|
- Grind pork through 8 mm (3/8”) plate.
- Grind beef through 5 mm (1/4”) plate.
- Mix wine with all ingredients. Pour over ground meat and mix. Hold in refrigerator over night.
- Stuff into 36 mm pork casings making 15 cm (6”) links.
- Refrigerate. Cook fully before serving.