How to Make Traditional Homemade Chorizo: An Argentine Family Recipe

A couple of days ago, somebody from our Asado community reached out to me and asked me for a recipe for the traditional Argentine Chorizo stuffing. I have only made chorizos from scratch a handful of times, but thankfully, I found a local who was willing to help me gather all the authentic ingredients and tips to put this Chorizo recipe together. 

So, let’s dig in!

Chorizo Recipe: Not Your Average Sausage

Let’s cut to the chase and name it for what it is: Argentine Chorizo is very badass! They are extremely tasty, made from natural, locally sourced ingredients, and most importantly, when grilled right, they are the perfect appetizer to an Asado: the famous choripan. (see video below)

In this recipe, we’re discovering a cherished method for making delicious, homemade chorizo. Although it may appear difficult, creating homemade chorizo is actually quite simple and fulfilling. Let’s handle this step by step!

Step 1: Gather all the required items and equipment.

Initially, this recipe is meant for a small portion of chorizos (enough for an Asado of 5-6 people, maybe). However, you can adjust the quantities according to how much chorizo you want to make.

Ingredients:

• 3 kg pork
• 2 kg beef (choose a fattier cut vs a leaner one)
• 1 kg bacon
• 110 g coarse marine salt
• 15 g ground sweet (or spicy if your up for it!) chili
• 10 g freshly ground black pepper (buy whole peppercorns and lightly crush them – trust me, it’s worth it)
• 1 head of garlic
• ¼ liter of vinegar

Tools:

• Scale to measure your ingredients
• Cutting board and sharp knives
• Meat grinder (small or large, depending on your batch size)
• Large mixing basin (or whatever works for the amount you’re making)

Step 2: Preparing the Ingredients

1. Make the Garlic and Vinegar Blend: Start by blending half a head of garlic with the vinegar. Once it’s smooth, strain it to remove the pulp, keeping just the liquid. This trick helps avoid any bits of garlic oxidizing in the chorizo, which can alter the taste over time.
2. Prepping the Meat: Cut the pork and beef into pieces that’ll fit your grinder, trimming off excess fat or tough bits. This helps the meat grind more smoothly and keeps the final texture just right.
3. Grind the Meat: Now, run the pork and beef through the grinder, mixing the two types as you go for an even blend. Don’t grind too finely – chorizo is meant to have a chunky, hearty texture.

Step 3: Adding the Bacon

With your ground pork and beef mixed, it’s time to add the bacon. Instead of grinding it, finely slice the bacon and then chop it into small squares. This lets the bacon’s texture do its magic in the chorizo, giving it those nice, savory bursts.

Top Tip: Sauté the bacon before with garlic and thyme for added flavor.

Step 4: Kneading and Seasoning

1. Knead the Meat Mixture: Transfer everything into your mixing basin and start kneading. This part is essential – it helps blend all the meats and fats together. Knead for about 15-20 minutes until the mixture feels uniform and sticky.
2. Season the Mixture: Now, sprinkle in the salt, chili, black pepper, and garlic-vinegar liquid. Keep kneading to distribute all the seasonings evenly. Once it’s thoroughly mixed, let the mixture sit overnight so the flavors can blend.

Step 5: Preparing the Casings

You’ll need natural casings, which you can pick up from most butcher shops. Rinse them in warm water, giving them a gentle rub to remove excess salt, and then let them soak until they’re soft and flexible.

Step 6: Stuffing the Chorizo

1. Get Set Up for Stuffing: Attach the casing to a funnel or stuffing machine (whichever you have). Make sure it’s damp so it’s easier to work with.
2. Fill the Casing: Start stuffing slowly to avoid air pockets and ensure the chorizo fills the casing tightly. You can make each chorizo as long as you like – I usually make longer casings for family-sized storage, but you can twist them into individual links if that’s your style.
3. The Final Touches: Once the chorizo is stuffed, it’s ready to enjoy! If you’ve set aside a portion for salami, hang it in a cool, dry spot for about 15-20 days to let it dry and cure.

Enjoying Your Homemade Chorizo

Making your own chorizo gives you full authority over each ingredient used, ensuring zero added chemicals or unnatural additives – just authentic, delectable flavors. And above all, it’s a fantastic activity to enjoy with your family or friends.
Collect your ingredients, prepare yourself, and brace for the satisfying experience of making your own Argentine Chorizos.

Summary

Recipe Name

Traditional Homemade Chorizo Recipe

Author Name

Jason Pittock

Published On

2024-10-29

Preparation Time

2H

Cook Time

1H

Total Time

3H

Average Rating

5 Based on 1 Review(s)