Hey there! Today, we’re tackling a sausage that might be familiar to many, but trust me, there’s an art to grilling it perfectly. I’m talking about cooking chorizo, that spicy Argentine sausage you need to taste. Don’t let its simplicity fool you – this isn’t just about tossing it on the grill and hoping for the best. I’ll show you how to cook chorizo correctly and get the crispiest Argentine sausage.
Before you fire up the grill, let’s make sure you have everything you need to prepare the best Argentine chorizo. You won’t need much:
When it comes to making the perfect chorizo sausage recipe, the secret sauce is actually… the sausage itself. You want fresh, juicy Argentine-style chorizo that’s got a nice balance of pork and spices.
Once you’ve picked the perfect chorizo, make sure NOT to prick the sausages with a fork. This releases some of the fat while cooking and may ruin your experience.
Let your sausages rest for about an hour at room temperature before grilling them. This helps with even cooking and allows the sausages to grill better.
Now, let’s move on to the fun part: grilling techniques and ideas for a delicious and crispy sausage! We’re aiming for that golden crispy outer layer while keeping the inside nice and juicy.
Here’s the step-by-step breakdown, including tips on the perfect cooking time for your chorizo:
Bonus Tip: Some people in Argentina, especially children, are fans of “chorizo mariposa” (butterfly chorizo). This involves cutting the chorizo in half lengthwise to resemble a butterfly shape.
This makes it easier to eat in sandwiches or on its own, and it also allows for more surface area to crisp up on the grill. It’s an extra crunchy treat that everybody loves.
What’s the best way to serve an Argentine chorizo? Here are a few classic ideas to get you started:
The rest of the grill will likely be loaded with other meats like ribs, morcilla (blood sausage), and steak, which are served in stages, starting with the lighter meats and working up to the heavier cuts.
Now, get grilling, and remember: crispy on the outside, juicy on the inside—that’s how you make a traditional Argentine chorizo! Oh, and don’t forget to pair your chorizo with one of the best salads to serve with meat.