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.
