Sausage Recipes

Argentinian chorizo is related to Spanish chorizo and like other sausages made in  Chile, Uruguay, Paraguay, Peru or Bolivia it has its distinctive character. Spanish chorizo is made of pure pork and is air dried until ready for consumption,  South American sausages are often mixed with beef and being a fresh sausage they are cooked on a grill. South American chorizos contain more hot spices, and are often seasoned with nutmeg, fennel and cloves. Another difference is that South American chorizos are made with wine or in the case of Mexican chorizo with vinegar which makes them much moistier.

When sold on street corners or soccer stadiums they are served on a long French bread what in the USA will be called a subway sandwich. When served this way they go by the name of Choripan which is a combination of two words: Chori-zo (sausage) and pan (bread). The roll is cut lentgthwise on one side and the sausage is placed on one of its halves. The second half is always covered with chimichurri which is Argentinian steak sauce. Sometimes the sausage is split lengthwise what is known as butterfly (mariposa) style. In Uruguay it will be served with mayonaise and ketchup.

Serving sausages on 6" (15 cm) is common in Manhattan, in New York but instead of chorizos Italian sausages are sold.

Fat pork (fatback, bacon), 0.5 kg (1.1 lb)

Beef, 0.5 kg (1.1 lb)

Meat total: 2 kg (4.4 lb)

Paprika (or sweet pimentón   40 g

Hot pepper 1 tsp

Salt,     36 g (2 Tbs)

Pepper, 1 tsp

Garlic,   18 g (6 cloves)

Oregano, 1 tsp

1 cup red wine

Smash garlic cloves and mix with a little amount of wine

Mix meat, garlic, salt and all ingredients together.

Stuff into hog casings, 32-36 mm and form 6" (15 cm) links

Keep in a refrigerator