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.

Ingredients for Crispy Argentine Chorizo

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: 

  • Fresh Argentine-style chorizo: The star of the show! If you’re in Buenos Aires, head to one of the best local carnicerías (butcher shop) such as El rosarino or Morrone to get the best chorizo. Look for one that is made with a mix of chopped pork and beef for that authentic Argentine taste, and make sure it’s fresh—nothing frozen! The balance of spices like smoked paprika and garlic is key.
  • Chimichurri sauce: Made with parsley, garlic, oregano, white vinegar, and oil, chimichurri will give the sausage an even better flavor. It’s also a staple in any Argentine asado, acting as the perfect condiment for everything from chorizo to steak.
  • Pre-cooked white bread: Get good French bread, which crisps up beautifully on the grill. Grilling the bread gives it a slight crunch that contrasts perfectly with the juicy chorizo inside.
how to cook chorizo correctly

Preparing the Chorizo

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.

argentine chorizo

Grilling Chorizo

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:

  1. Preheat the grill to medium heat (you don’t want to burn the pork sausage too quickly).
  2. Place the chorizos on the grill and cook them for about 15 minutes, flipping occasionally. 
  3. If you see flames flare up, use a spatula to bat them down and stop them from burning the sausages—too much heat and your chorizo membrane will break, spilling all that flavor onto the coals!
  4. Keep an eye on the sausages—chorizo isn’t the kind of thing you want to wander off from. The perfect chorizo cooking time should leave them crispy and bursting with flavor.
  5. You can also sear them directly on the grill for a minute or two to really crisp them up at the end.
How to Cook Chorizo Correctly? Crispy Argentine Sausage Recipe

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.

Serving Suggestions for Crispy Chorizo

What’s the best way to serve an Argentine chorizo? Here are a few classic ideas to get you started:

  • Pair your crispy chorizo with chimichurri sauce and some grilled veggies or French fries.
  • Serve in a sandwich, a.k.a. the famous “choripán.” It’s basically Argentina’s answer to a hotdog but 100 times better.
choripan
  • Want a heartier meal? Add your chorizo to a plate of mashed potatoes or rice.
  • Or go all out and throw that chorizo into a parrillada (mixed grilled meat). In Argentina, chorizo is often served as a starter. It’s usually the first thing to hit the grill, and while everything else is cooking, everyone enjoys a piece of choripán before moving on to the main course. 

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

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