With the grilling season in full swing, I made 5kg of Chorizo Argentino and 5kg of Hot Italian. Both sausages are garlic-laden, heavily spiced, smell like heaven and are gasping for a beer! Definately worth making if you want something bold off the grill. The Italian recipe is heavily inspired by Polcyn and Ruhlman, while the Argentinian is based on Marianski and on my research over the past few weeks.
Argentino (l.) and Italiano (r.)
Chorizo Argentino
Ingredients per 1000g (1 kg) of meat
lean round of beef 350 g
lean pork picnic and butt 350g
fat pork trimmings 100g
pork back fat 200g
salt 16g
black pepper 3.0 g
Hungarian paprika 8g
garlic 2 cloves
mace 1tsp
ground cloves 1/2tsp
Malbec (any dry red will do) 125 ml
Instructions
Grind beef and lean pork meat through a 12mm plate.
Grind fat pork and back fat through a 6mm plate.
Use a blender to chop the garlic with a small portion of the wine.
Mix meat, garlic, salt and all ingredients together.
Depending on the meat, you might have to add a bit of water.
Stuff into hog casings, 32-36 mm and twist off 12-15cm links.
Keep in a refrigerator for up to two days, or let the sausage set in the fridge
for 12 hours, arrange individually on a large pastry tray and freeze overnight.
The next day package them all into one large bag or in smaller portions and return to
Freezer.
Spicy Italian
Ingredients per 1000g (1 kg) of meat
mixed pork trimmings from leg, shoulder and loin, about 25% fat (Class II and III)
salt16g
sugar 5g
black pepper 2.0 g
Hungarian sweet paprika 8g
Hungarian hot paprika 3g
red pepper flakes 3g
fresh chopped oregano 10g
fresh sweet basil 7g
fennel, toasted and ground 4g
anise, toasted and ground 2g
coriander, toasted and ground 2
garlic 1.5 cloves
dry red wine 125 ml
Instructions
Grind all pork meat through a 10mm plate.
Use a blender to chop the garlic with a small portion of the wine.
Mix meat, garlic, salt and all ingredients together.
Depending on the meat, you might have to add a bit of water.
Stuff into hog casings, 32-36 mm and twist off 12-15cm links.
Keep in a refrigerator for up to two days, or let the sausage set in the fridge
for 12 hours, arrange individually on a large pastry tray and freeze overnight.
The next day package them all into one large bag or in smaller portions and return to
Freezer.
Grilling sausages: Argentinian and Italian
Grilling sausages: Argentinian and Italian
Last edited by redzed on Mon Aug 17, 2015 17:47, edited 1 time in total.
Bubba, the Argentinian is good, but does not exactly blow my socks off. I love the Italian! The one thing that I would not do again is grind everything through the 12mm plate. The big chunks of fat are not that appealing to the eye. I would grind the lean meat through the 12, but the fat through the 6 and mix together.
Thank you Redzed, and your feedback on the Argentinian prompted me to read some past topics and search the internet.
I will make the Italian first and try to tweak the Argentinian recipe a little with a small batch to try. There is an Argentinian family living across the road in my sub division. He and his wife cook very traditional Argentinian (they don't make their own sausage though) but I will tap them for some input.
I gave them some Boerewors, Droewors and Polish sausages a while back which they loved!
4th July long weekend coming up sounds like a good sausage making time to me.
I will make the Italian first and try to tweak the Argentinian recipe a little with a small batch to try. There is an Argentinian family living across the road in my sub division. He and his wife cook very traditional Argentinian (they don't make their own sausage though) but I will tap them for some input.
I gave them some Boerewors, Droewors and Polish sausages a while back which they loved!
4th July long weekend coming up sounds like a good sausage making time to me.
Ron