HOW TO MAKE Homemade Creole Chorizos, Argentina (CHORIZOS CRIOLLOS)

pork shoulder

🥗Healthier: chicken thigh

💰Cheaper: ground beef

Chicken thigh reduces fat content while maintaining flavor.

pork fat

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is healthier and adds richness.

Soak the pork casing in a large bowl of water for about an hour.

Chop the onions and peppers very small.

Crush or cut the garlic as small as possible and do the same with the bacon.

Put the white wine in a pot to cook, and when it starts to boil, add the ground garlic and let it rest.

In a large bowl, add the beef mince, pork mince, bacon, bell peppers, onion, oregano, nutmeg, black pepper, paprika, sugar, salt, and the mixture of white wine and garlic.

Mix everything very well with your hands until combined.

Stuff the mixture into the casing using a sausage stuffer, tying off the ends with kitchen thread.

Roll the chorizo to keep it under control as you fill the casing.

Tie the sausages depending on the size you want.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary