argentinian chorizo

Discussion in 'Sausage' started by argonaut1, Jan 5, 2012.

  1. argonaut1

    argonaut1 Newbie

    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?
  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I've never tried it either but here is a recipe to compare with what you've found already. let us know what you make and how you like it!

    CHORIZO CRIOLLO / Latin American BBQ sausage

    (Fresh sausage type, coarse mixture)


    Raw materials:

    (calculated for 10 kg batch)

    75.00 %

    Pork meat trimmings

    7.500 kg

    20.00 %

    Beef meat trimmings

    2.000 kg

    5.00 %

    Pork back fat

    0.500 kg




    (per kg of raw materials)

    (total for 10 kg)

    16.00 g

    Common salt (refined)

    160.00 g


    (per kg of raw materials)

    (total for 10 kg)

    4.00 g

    Pepper, ground

    40.00 g

    3.00 g

    Pepper, broken corns

    30.00 g

    3.00 g

    Red wine

    30.00 g

    1.00 g

    Cane sugar

    10.00 g

    1.00 g

    Garlic, fresh

    10.00 g



    Fresh meat trimmings into small pieces


    Meat trimmings, additives and seasonings


    Mixture 5 mm


    Into natural hog casings (24-26 mm)


    Link to sausages of desired size (60-100 g)


    Below +4°C, shelf life < 4 days


    Fry in a frying pan or roast on a grill
  3. africanmeat

    africanmeat Master of the Pit OTBS Member

    How long you are going to smoke it and at what Tempe are you doing it?these recipe are for grilling there is no cure in them.

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