- Jan 4, 2012
- 3
- 10
Does anyone have experience making argentina style chorizo sausage? I have a couple of recipes which sound great, but I have never had them, and wonder how the texture and taste profile should be. Also what is the most common size for them? I know they are a fresh sausage that is usually grilled and served on a hoagie style roll. I plan on smoking mine lightly. Can anyone help?