Recipes

Homemade Chorizo Sausage Recipe

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Chorizo sausages are not only a primary ingredient in a myriad of dishes but also a versatile addition to stews, potato omelets, scrambles, and more. While it’s common to purchase them from a butcher, making them at home brings a rewarding touch of authenticity to your cooking. Below, we’ll explore the necessary ingredients and step-by-step instructions to craft these flavorful sausages from scratch.

Ingredients Needed:

  • 2 kg pork (lean, no fat or skin)
  • 2 kg beef (lean, no fat or skin)
  • 1 kg pork fat
  • 100 g salt
  • 4 tbsp heaping oregano
  • 2 tbsp heaping ground chili
  • 1 tbsp heaping thyme
  • ½ tbsp black pepper
  • ½ tbsp nutmeg
  • 1 tbsp garlic powder
  • 1 glass red wine
  • Sausage tying string
  • Natural pork casings for stuffing

Preparation Steps:

  1. Grinding the Meats: Start by grinding the pork, beef, and pork fat through a coarse plate of a meat grinder. Once ground, chill the mixture in the refrigerator to achieve a suitable cold temperature.
  2. Mixing the Ingredients: In a large bowl, combine the salt and all the spices, then add the wine. Mix well before incorporating the chilled meat mixture. Knead vigorously to achieve a homogenous, pasty consistency. Remember, the key is to mix for a few minutes, ensuring the meats remain cold.
  3. Stuffing the Casings: Switch your grinder to a stuffing setup by removing the blade and attaching a stuffing nozzle. Slide the pork casing onto the nozzle, then begin feeding the meat mixture through, filling the casing as it goes. You control the sausage size, ensuring to prick any air bubbles with a needle.
  4. Storing: Once filled and tied, store the sausages in the refrigerator for up to 2-3 days for optimal freshness.

Homemade Chorizo Tips:

  • Storage: Homemade chorizos can be frozen for up to six months.
  • Preparing the Casings: If using dried and salted casings, wash and soak them in a vinegar solution before use. To dilate, run cold water through the casing.
  • Alternative Method: If casings are unavailable, use plastic wrap to form the sausage shape by rolling the meat mixture and twisting the ends like a candy wrapper. Freeze, then remove the plastic wrap before grilling.

By following these steps, you’ll bring the authentic taste of Argentine chorizo sausages to your table, enhancing your culinary repertoire with a touch of tradition and homemade excellence.

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