Homemade chorizos are a vital part of traditional Argentine cuisine, in fact it is a sausage that has become popular throughout Latin America. It cannot be missing in the classic weekend barbecue, it is also served as an appetizer while waiting for the barbecue. For this reason, it is synonymous with tradition that invites good company.
Homemade chorizo recipe
In gastronomy it is the main ingredient of many other dishes and the complement of numerous meals. For example: Homemade chorizo can be added to stews, potato omelettes, scrambled eggs and many other variations. We usually go to the butcher shop and buy it, but luckily we can make it at home. Below we will see the ingredients that we will need and the step by step of all its preparation:
Ingredients to prepare homemade chorizo
- 2kg. Pork (without fat or skin)
- 2kg. Beef (without fat or skin)
- 1 kg. pork fat
- 100 grams. the salt
- 4 tablespoons oregano filling
- 2 tablespoons. full of ground chili
- 1 tablespoon. full of thyme
- 1/2 tbsp. black pepper
- 1/2 tbsp. nutmeg
- 1 tablespoon. Garlic powder
- 1 glass of red wine
- hilo para atar
- c/n pork tripe for filling
How to make homemade chorizo
For the filling:
- First, the meat and pork fat are passed through a meat grinder equipped with a thick disc in a single pass.
- Then we keep it in the refrigerator to obtain a good degree of cold.
- Meanwhile, add the salt and all the spices to a large bowl.
- We also add the wine, mix well and then pour everything over the minced meat.
- Then we will mix and knead vigorously until everything is integrated, the key is to obtain a pasty consistency. Let’s remember that we only knead it for a few minutes and the cold that the meat receives is also essential.
For the sausage:
- The same machine is used for this process, only the blade and disc are removed. In its place we place a sausage nozzle and the pork intestine is introduced there, where the machine will be loaded with the filling mass and this will circulate in the intestine that will be stuffed.
- We are going to size the chorizos and at the end be careful to prick them with a needle to eliminate the air.
- Finally, when we finish filling and tying the chorizos, we put them in the refrigerator for better conservation. It can be consumed without problems for up to 2 or 3 days.
Tips for making homemade chorizo
- Homemade chorizo can be stored in the freezer for six months without problems.
- As for pork tripe, we take into account that it is generally obtained dry and salty, so before using it we must wash it and hydrate it. he. We simply leave it in vinegar water for a while. It is also important to dilate it and to do this we place one end in the spout of a faucet and circulate plenty of cold water through it.
- If we do not have a wrapper, we can use transparent film, placing a little filling paste, rolling it and twisting the ends, similar to what we would do with an elongated candy. Then we put it in the freezer and remove the film before putting it on the grill.
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