Chorizo Argentino
By: Alejandro Duarte
Published: Friday, May 21, 2010 - 11:18pm

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

1 Place the chopped garlic cloves and bay leaves, along with White Wine in a small saucepan 2 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 3 Mix dry ingredients: salt, oregano, cornstarch, Paprika, Sugar, Pepper, Nutmeg, Oregano 4 Add wine to the pork 5 Add the seasoning and knead well 6 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 7 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 8 Achieve a wide mouth funnel (1 inch in diameter) 9 The guts to fill the sausage, and is prepared and sold by butchers, comes with salt 10 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 11 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 12 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 13 I could not resist the temptation to taste the first batch of sausages, so cook a few in the skillet

Comments:
Alexis

If you eat it with bread it's delicious
jamón serrano

You actually make it seem so easy with your presentation but I find this topic to be really something that I
think I would never understand. It seems too complicated and extremely
broad for me. I'm looking forward for your next post, I'll
try to get the hang of it!