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Posted: **Mon Jun 19, 2006 5:00 pm**

Anyone know a recipe for Argentinian chorizo?

Posted: **Mon Jun 19, 2006 5:13 pm**

I found this one for you,I hope this is what you had in mind?

Michelle

Chorizo Criollo (Chorizo Sausage from Argentina)

These delicious sausages have a counterpart all over Latin America. The ingredients can vary widely; some recipes call for saltpeter, some use all pork, some include spices such as cloves and cinnamon, and still others prefer vinegar or wine. I have included this rather traditional recipe from Argentina utilizing the famed ajï¿½ p-p, the "bad word" chile; for a substitute, use pure hot red chile powder, such as New Mexico Chimayï¿½. In Argentina, these sausages are almost always included at an asado--a barbecue. Note: This recipe requires advance preparation.

2 pounds boneless pork

1 pound round steak

ï¿½ pound fresh bacon (available at natural supermarkets)

ï¿½ teaspoon salt

1 clove garlic

1 ï¿½ teaspoons oregano

ï¿½ teaspoon cumin

6 peppercorns, crushed

2 teaspoons ajï¿½ p-p chile powder, or substitute hot red chile powder, such as cayenne or New Mexican Chimayï¿½

3/4 cup dry white wine

Coarsely grind the pork, round steak, bacon, salt, and garlic together a meat grinder or food processor. If you use a food processor, take care not to grind the meat too finely; you want the meat to have some texture.

Place the ground meats in a large ceramic bowl, add the remaining ingredients, mix thoroughly, cover, and refrigerate for 24 hours.

Form the meat into patties and fry them in a skillet over a medium heat for 3 to 4 minutes per side, or until no pink remains on the inside. Drain the patties on paper towels and serve hot.

Yield: 12 to 14 servings

Heat Scale: Medium

Posted: **Tue Jun 20, 2006 3:26 pm**

thanks georgie, that looks good!

I also found this link which was more what I had in mind ... a stuffed sausage

http://www.ochef.com/81.htm

Looking for the sausage they use for choripan, sausage on toasted baguette w/ chimichurri

Posted: **Tue Jun 20, 2006 3:32 pm**

http://flickr.com/photos/tags/choripan

Posted: **Tue Jun 20, 2006 3:42 pm**

Also, try replacing the Paprika Dulce with smoked Spanish paprika and cayenne powder (50/50 mix) for a different but great flavor.

Tim

Posted: **Wed Jun 21, 2006 7:41 am**

I was in Argentina a couple of weeks ago for some shooting and we came accross these sausages every day virtually. They really are excellent and have a coarse texture as mentioned. They are typically stuffed into ox runners and cooked over a light fire very slowly with an Asado of beef

I didn't think to ask for the recipie but I'm glad we have one on the site. these will go to the top of my sausage making list for the summer season.

Rgds,
FB

Posted: **Wed Jun 21, 2006 7:47 am**

They're definitely quite a tasty sausage. I didn't eat many when I was out there though as I needed to leave room for all the beef.

Posted: **Wed Jul 05, 2006 12:14 pm**

Thanks for posting that. I was looking for an Argentine Chorizo a while ago and came up emptyhanded.

I'm looking to make something authentic to give my neighbors a taste of home. And I'll make enough to stock up a bit for myself as well.

Posted: **Wed Jul 05, 2006 1:50 pm**

I made this recipie atthe weekend and it was really tasty!!

There are a couple of things that I will change next time. The first ts that I would use a lot more Fat.

I used 1kg of rump steak and 1kg of pork shoulder as they were on offer in Sainsbury's with 500g back bacon. (basically aI effectively halved the portion of Pork )

Next time I would use pork belly and/or get some beef fat to add.

I also minced on the big plate that came with the Reber mincer (about 4mm) and next time I will mince on a 6-7mm plate. Stuffing in runners was really good and I also made some into little burgers and put them into Pittas.

All in all a great recipie that really enjoyed.

Regards,
FB

Posted: **Wed Jul 05, 2006 8:53 pm**

I have also made this recipe. I agree it needs some tweaking, I also minced once through the 8 mm plate and after mixing it was a little too firm and did not hold the liquid very well.

Next time I will mince twice through the 6 mm plate and maybe add a little soy protein to hold the liquid and fat. Failing that I will add some breadcrumbs for texture.

Posted: **Thu Jul 06, 2006 7:35 am**

Oddley,

I thought some rusk or breadcrumb would be usedfull. What I was trying to acheive was the loose meaty texture of the sausages out there.

The thing is that most of the cuts used in Argentina domestically are the "cheaper" cuts, and are quite fatty because all the prime bone out stuff is exported. As such I think the authentic version would have quite a high fat content.

I'll definately try again though!!!

FB

Posted: **Thu Jul 06, 2006 9:25 am**

Fallow Buck, I used belly for the sausage 50 vl but because there is a lot of added liquid and the acidic nature of that liquid make the sausage a bit tough.

I know some people don't like breadcrumbs or rusk but you can really control the texture with it.

Thought you might like to see my alterations for a smaller amount of meat

Argentinean Chorizo

75 % pork 50 vl
25 % beef 90 vl

Of meat
2.5 % Bacon
2.5 % Spice Mix

Wet Ingredients
Of meat
7.4 % Red Wine
0.7 % Garlic, Crushed
0.025 % Whole Cloves

Spice Mix

8.0613 % Garlic Powder
66.5054 % Salt
14.2281 % Spanish Sweet Paprika
5.3204 % Nutmeg
5.8847 % White Pepper

Usage 2.5% Of Meat

Instructions:

Put wine, garlic, and whole cloves in a cup then put the cup in a pot of simmering water. The water should come about half way up the cup, simmer for 15 to 20 minutes, then cool. Pass thru a cloth to filter out the sediment. Cut pork, beef, and bacon into strips and feed thru a meat grinder on the 6 mm plate then mince again. Mix spices together and spread over meat mixture. Pour the cooled wine over meat and mix thoroughly in the Kenwood until the colour changes and texture stiffens. Feed the mixture thru a sausage stuffer into casing. Place in refrigerator for 3 days prior to cooking or freezing for future use.

Posted: **Mon Jul 10, 2006 9:46 am**

Odley,

Thanks for the post. I notice that you double mince... (ahem!) Is there a reason for this? I also noticed that you added red wine rather than white.

I was hoping to get a quite coarse texture but still moist hence I only minced once. The sausages I had seemed to "almost" come apart but not quite when they were cut. I'll probably up the fat content to about 30%-40% next time round with a ggood ammount of beef fat added to the mix. If my calculation is right then your mix is also 40% fat to meat on average so I take some encouragement in that.

Anyway I'm doing a big BBQ for about 40 people next month and will probably get a whole pig from forge farm for the occcasion. This recipie will be on the cards for that day, although I am tempted to stuff them into some sheeps casings and link long so they can be served in a flat bread.

I'll let you know how I get on with this as I thought thatthe taste was excellent even if the texture needs somee adjustment.

Regards,
FB

Posted: **Mon Jul 10, 2006 10:22 am**

FB, I used red wine because the recipe said to use it. Here is the original recipe copied verbatim.

Chorizo Argentino

Ingredients:

1/2 liter red wine (vino tinto)
1 head of garlic, crushed
20 whole cloves
hog casings
10 lbs of pork
5 lbs of beef
6 oz salt pork or bacon
5 cloves garlic, crushed
1/3 cup salt
4 Tbsp Pimenton Dulce (paprika)
1 Tbsp (heaping) nutmeg
1 Tbsp white pepper

Instructions:

Gently boil wine, head of garlic, and whole cloves for 15 to 20 minutes, then cool. Pass thru a cloth to filter out the sediment. Cut pork, beef, and bacon into strips and feed thru a meat grinder set on coarse grind. Mix spices together and spread over meat mixture. Press the garlic cloves and add to meat. Pour the cooled wine over meat and mix thoroughly to blend all ingredients. Feed the mixture thru a sausage stuffer into casing. Place in refrigerator for 3 days prior to cooking or freezing for future use.

I didn't double mince on the batch that I made but intend to next batch. The reason for this is the red wine is quite acidic, therefore it contracts the meat making it tough, If I double mince then the structure of the meat will be broken down giving a more pleasant bite and chew.

Next time I intend to use some breadcrumbs, as even with a good mixing because of the acidity, the meat of the sausage will not hold the fat or liquid. If I weren't using breadcrumbs, I would use some soy protein.

All in all this is a really quite nice adult sausage, as I said just needs a bit of tweaking.

Posted: **Tue Jul 11, 2006 10:36 am**

Odley,

I just relaised we wre talking about differnt sausage recipies!!! I made the recipie at the top of this thread which called for white wine...

Now I have double the trounble as I will have to make your version too!! :lol:

Regards,
FB

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Looking for Argentinian Chorizo / choripan recipe

Looking for Argentinian Chorizo / choripan recipe

Chorizo Criollo