The exquisiteness of homemade chorizos is not only an icon in traditional Argentine cuisine, but it has also conquered palates throughout the world. width of Latin America. This sausage stands as the undisputed protagonist of weekend barbecues, and is even distinguished as an appetizer option while awaiting the completion of the barbecue. How to make fresh homemade chorizo ​​from the countryside

It is more than a delicious preparation; It is a symbol of tradition that invites you to share memorable moments. In the vast gastronomic landscape, chorizo ​​is not only limited to being a stellar ingredient, but it is also masterfully incorporated into a variety of dishes, from stews to potato omelettes and scrambled eggs.

Although we commonly purchase it at the butcher shop, fortunately, we can delight in its artisanal creation. Here we will reveal the necessary ingredients and each meticulous step to bring this culinary gem to life.

How to make fresh homemade chorizo ​​from the field? Ingredients

• 2 kg. Beef (without fat or skin)
• 1 kg. of pork fat
• 100 gr. the Ps
• 2 tbsp. heaped with ground chili
• 1 tbsp. filled with Thyme
• 1/2 tbsp. black pepper
• 1/2 tbsp. of nutmeg
• 1 tbsp. Garlic powder
• 1 glass of red wine
• Hilo para atar
• Necessary amount of pork tripe for stuffing

Procedure

Preparation of the filling

1. In a mincer, process the pork, beef and pork fat with a thick disc, doing it in a single pass.
2. Store the mixture in the refrigerator to ensure optimal temperature.
3. In a large container, add salt and all the spices.
4. Add the wine, mix well and pour everything over the minced meat.
5. Mix and knead vigorously until you achieve a pasty consistency. The key lies in kneading for a few minutes, taking advantage of the coldness of the meat.

Chorizo ​​sausage

1. Using the same machine, remove the blade and disc. Attach a stuffing mouthpiece and insert the pork belly.
2. Load the machine with the filling dough, allowing it to circulate towards the casing, which will gradually fill.
3. Determine the size of the chorizos and, when finished, make sure to prick with a needle to eliminate the air.
4. Once the filling and tying of the chorizos are finished, take them to the refrigerator for optimal conservation. They can be consumed without problems for 2 to 3 days.

Tips

• Homemade Chorizos keep perfectly in the freezer for six months.
• Before using the pork belly, wash and hydrate it by soaking it in vinegar water. Dilate the belly by circulating plenty of cold water inside.
• In the absence of casing, plastic wrap can be used. Place some filling dough, roll and twist the ends, similar to the technique to create an elongated candy. Before putting it on the grill, remove the film.

With these tips and techniques, your culinary journey to creating homemade chorizos will become an authentic and memorable dining experience. Enjoy the art of cooking in every bite!