argentinian chorizo

[argonaut1]

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?

 

[DanMcG]

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) INGREDIENTS
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
Extenders:	---
Additives:
(per kg of raw materials)	(total for 10 kg)
16.00 g	Common salt (refined)	160.00 g
Seasonings:
(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
PROCESSING
CUT	Fresh meat trimmings into small pieces
MIX	Meat trimmings, additives and seasonings
GRIND	Mixture 5 mm
STUFF	Into natural hog casings (24-26 mm)
PORTION	Link to sausages of desired size (60-100 g)
STORE	Below +4°C, shelf life < 4 days
PREPARE	Fry in a frying pan or roast on a grill

 

[brican]

Dan you might have missed this one, had to do a quick search and again I do not know if this is what/maybe needed

http://forum.sausagemaking.org/viewtopic.php?t=7814&highlight=argentinian+chorizo

HIH

 

[africanmeat]

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.