Chorizo Criollo (Chorizo Sausage from Argentina)

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Chorizo Criollo (Chorizo Sausage from Argentina)
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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 ají p-p, the "bad word" chile; for a substitute, use pure hot red chile powder, such as New Mexico Chimayó. In Argentina, these sausages are almost always included at an asado--a barbecue. Note: This recipe requires advance preparation.

Ingredients


  • 2 pounds boneless pork

  • 1 pound round steak

  • ½ pound fresh bacon (available at natural supermarkets)

  • ½ teaspoon salt

  • 1 clove garlic

  • 1 ½ teaspoons oregano

  • ½ teaspoon cumin

  • 6 peppercorns, crushed

  • 2 teaspoons ají p-p chile powder, or substitute hot red chile powder, such as cayenne or New Mexican Chimayó

  • 3/4 cup dry white wine



Instructions


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.

Servings
12 to 14
Servings
12 to 14
Chorizo Criollo (Chorizo Sausage from Argentina)
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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 ají p-p, the "bad word" chile; for a substitute, use pure hot red chile powder, such as New Mexico Chimayó. In Argentina, these sausages are almost always included at an asado--a barbecue. Note: This recipe requires advance preparation.

Ingredients


  • 2 pounds boneless pork

  • 1 pound round steak

  • ½ pound fresh bacon (available at natural supermarkets)

  • ½ teaspoon salt

  • 1 clove garlic

  • 1 ½ teaspoons oregano

  • ½ teaspoon cumin

  • 6 peppercorns, crushed

  • 2 teaspoons ají p-p chile powder, or substitute hot red chile powder, such as cayenne or New Mexican Chimayó

  • 3/4 cup dry white wine



Instructions


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.

Servings
12 to 14
Servings
12 to 14
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