Argentinian Chorizo
When we talk about chorizo in South American countries like Argentina, Chile, Uruguay, Peru, etc., it couldn’t be more different than Mexican chorizo. Argentinian chorizo usually has a 2 to 1 ratio of pork and beef. It is seasoned with salt, pepper, paprika, and fresh garlic. Red wine is also a major flavor component to the sausage. It is also a raw chorizo, as opposed to the dried Spanish chorizo.
Equipment
- standing mixer
- sausage stuffer
Ingredients
- 3 lbs ground pork
- 1 lb ground beef
- 1 1/2 tbsp salt
- 3 tsp black pepper
- 2 tbsp paprika
- 5 garlic cloves minced
- 1 cup red wine
- hog casings
Instructions
- Add all of the ingredients to a standing mixer.
- Mix with the paddle attachment on low speed for 2 minutes until all of the ingredients are homogeneous. Place the sausage in the refrigerator for an hour before stuffing.
- Pipe the sausage through a stuffer into the hog casings. Twist to 6” each link.
- Let rest for a couple hours in the refrigerator before cutting.
Cooking the Sausage
- Heat up a tbsp of cooking oil in a sauté pan over medium high heat. Add in the sausages. Cook for 5 minutes a side.
- Make 5-6 slits half way into the sausage. Cook for a couple more minutes.
