Argentinian Chorizo | Celebrate Sausage S03E29

pork

🥗Healthier: chicken

💰Cheaper: turkey

Chicken reduces fat content while maintaining flavor.

pork fat

🥗Healthier: olive oil

💰Cheaper: beef fat

Olive oil lowers saturated fat while beef fat is more economical.

white wine

🥗Healthier: apple cider vinegar

💰Cheaper: grape juice

Apple cider vinegar adds acidity without alcohol.

paprika

🥗Healthier: smoked paprika

💰Cheaper: chili powder

Smoked paprika adds depth of flavor at a lower cost.

Clean the meat of any sinew, arteries, silver skin. Cut meat and fat into small pieces. Place in the freezer for an hour or until the temp reaches 32f (0c).

Grind the pork shoulder, beef, and back fat on a 6mm (medium) plate. Grind the pork belly on a 10mm (course) plate.

Add the spices, minced garlic, and cold wine to the chilled meat and mix until it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.

Stuff into your sausage casings, link, and prick out any air pockets. Refrigerate overnight to let the flavors come together.

I like to cook these on a pit with the temperature set to around 250f (121.1c) till the internal reaches 150f.

Cooking Techniques

Equipment Needed

Spice Level: