Chorizo Argentino

Photo: Alejandro Duarte

Ingredients

10 pounds Ground Pork (20% fat)

16 ounces White Wine

4 cloves garlic

2 bay leaves

5 Tablespoons Salt

2 Tablespoons Sugar

1 Tablespoon Paprika

2 Tablespoons Red Pepper Flakes

2 Tablespoons Ground nutmeg

2 Tablespoons Oregano

3 Tablespoons Cornstarch

cup / n Hog Casing

Preparation

Place the chopped garlic cloves and bay leaves, along with White Wine in a small saucepan

Take the heat and simmer until the alcohol evaporates (5-6 minutes from when it starts boiling), remove and strain the garlic and laurel, reserve the wine

Mix dry ingredients: salt, oregano, cornstarch, Paprika, Sugar, Pepper, Nutmeg, Oregano

Add wine to the pork

Add the seasoning and knead well

After kneading, to rigorously test to verify the time, grab a small portion of the dough, place in a dish, cover with plastic-wrap and cook for 1 minute in microwave

Putting the preparation in a tray, cover with plastic-wrap and let stand for at least one night or a few good hours, that way the meat better marine

Achieve a wide mouth funnel (1 inch in diameter)

The guts to fill the sausage, and is prepared and sold by butchers, comes with salt

Put the guts to leave soaking in water 15 minutes before use, placed under the faucet and let the water run through the inside of the gut

Put the guts in the end of the filling funnel and go slowly, in case you do not tie the end of the casing, so that the air will be pushing out the other side

When you have finished stamping, tie a knot at the end, if they can use tying thread to go a distance of 4-5 inches otherwise to turn 3 turns each Chorizo and ready done deal

I could not resist the temptation to taste the first batch of sausages, so cook a few in the skillet