Argentinian Chorizo
Directions
- 1Get natural casings from your butcher shop.
- 2Get natural casings from your butcher shop.
- 3Get natural casings from your butcher shop.
- 4Use a grinder to grind the meat.
- 5Use a grinder to grind the meat.
- 6Use a grinder to grind the meat.
- 7Put the ground meat in a bowl.
- 8Put the ground meat in a bowl.
- 9Put the ground meat in a bowl.
- 10Add salt, parsley, nutmeg, oregano, paprika, chorizo adobo, garlic, red wine, and steak rub.
- 11Add salt, parsley, nutmeg, oregano, paprika, chorizo adobo, garlic, red wine, and steak rub.
- 12Add salt, parsley, nutmeg, oregano, paprika, chorizo adobo, garlic, red wine, and steak rub.
- 13Mix the ingredients thoroughly until sticky.
- 14Mix the ingredients thoroughly until sticky.
- 15Mix the ingredients thoroughly until sticky.
- 16Wash and soak the natural casings for about half an hour.
- 17Wash and soak the natural casings for about half an hour.
- 18Wash and soak the natural casings for about half an hour.
- 19Prepare the stuffing tube and place one end of the casings over it.
- 20Prepare the stuffing tube and place one end of the casings over it.
- 21Prepare the stuffing tube and place one end of the casings over it.
- 22Stuff the meat mixture into the casings, leaving some space at the end for tying.
- 23Stuff the meat mixture into the casings, leaving some space at the end for tying.
- 24Stuff the meat mixture into the casings, leaving some space at the end for tying.
- 25Tie off the ends of the sausages.
- 26Tie off the ends of the sausages.
- 27Tie off the ends of the sausages.
- 28Link the sausages by twisting and squeezing them.
- 29Link the sausages by twisting and squeezing them.
- 30Link the sausages by twisting and squeezing them.
Ingredients
- 1500 grams pork shoulder
- 1500 grams pork shoulder
- 1500 grams pork shoulder
- 500 grams pork belly
- 500 grams pork belly
- 500 grams pork belly
- 25 grams salt
- 25 grams salt
- 25 grams salt
- 1 handful fresh parsley
- 1 handful fresh parsley
- 1 handful fresh parsley
- 1 handful nutmeg
- 1 handful nutmeg
- 1 handful nutmeg
- 1 handful oregano
- 1 handful oregano
- 1 handful oregano
- 1 handful paprika
- 1 handful paprika
- 1 handful paprika
- 1 tablespoon chorizo adobo
- 1 tablespoon chorizo adobo
- 1 tablespoon chorizo adobo
- 1 tablespoon minced garlic
- 1 tablespoon minced garlic
- 1 tablespoon minced garlic
- 90 ml red wine
- 90 ml red wine
- 90 ml red wine
- 1 tablespoon steak rub
- 1 tablespoon steak rub
- 1 tablespoon steak rub
Equipment
meat grinderstuffing tubebowlspoon