Chorizo Criollo Argentino 100% Beef.

Recipes for all sausages

Chorizo Criollo Argentino 100% Beef.

Postby federico » Tue Mar 15, 2011 1:21 pm

Ingredients
6 Kg. of beef.
3 1/2 Kg beef fat, preferred from the outer part of the leg.(pella)
10 tblspns of medium grain salt.(2 1/2 mm. diam.)
2 heads of garlic finely minced and soaked in 1 ltr. of good white wine & 750cc. of red wine vinegar for 2 hours.2 teaspoons of ground oregano(marjoram)
1 teaspoon of ground comino (cummin?)
50 gramms of fresh ground pepper( black & white mix)
50 gramms of ground red peppers not too hot.

You may replace the beef fat with pork back fat if you want. It can be 30% pork 70% beef if you prefer
Grind all meat & fat throug 6 mm. plate,mix well & stuff into 38-40 mm. casings,tie 4 to 5 inches long and grill over hot coals (asado) :D
Practice makes perfect
federico
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Postby grisell » Tue Mar 15, 2011 1:32 pm

Sounds :drool: to me!
André

I have a simple taste - I'm always satisfied with the best.
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Chorizo Criollo Argentino 100% Beef

Postby federico » Tue Mar 15, 2011 2:10 pm

Hi there!! forgot to tell that due to vinegar acid,natural casings turn somewhat whitish, but that's normal.They freeze well for three months or more. Being a large family as we are, when we make sausages they don't last very long,thouhg. :lol:
Practice makes perfect
federico
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Location: Córdoba, Argentina

Postby JerBear » Tue Mar 15, 2011 2:40 pm

federico,

Do you strain the garlic before adding it to the mix or does all the wine and vinegar get included?
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Postby federico » Tue Mar 15, 2011 3:14 pm

Hi JerBear,we add the whole shabang in and mix it well with all the other ingredients.
Practice makes perfect
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Location: Córdoba, Argentina


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