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.
Beef700 g1.54 lb
Pork, semi-fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper2.0 g1 tsp
Chili powder4.0 g2 tsp
Nutmeg1.0 g1/2 tsp
Oregano, rubbed4.0 g4 tsp
Garlic, diced12 g4 cloves
Fennel seed, whole2.0 g1 tsp
Red wine60 ml4 Tbs
  1. Grind pork through 8 mm (3/8”) plate.
  2. Grind beef through 5 mm (1/4”) plate.
  3. Mix wine with all ingredients. Pour over ground meat and mix. Hold in refrigerator over night.
  4. Stuff into 36 mm pork casings making 15 cm (6”) links.
  5. Refrigerate. Cook fully before serving.

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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.

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