Argentinian Chorizo | Celebrate Sausage S03E29

Рет қаралды 28,489

Жыл бұрын

Today we are making the Argentinian Chorizo.
You can find a printable recipe here: twoguysandacooler.com/argenti...
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Eric
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Пікірлер: 92

@carlosyanez5587 Жыл бұрын

Thank you Eric, I’m an Argentine in the US and I’ve been making chorizos for many years. I like your recipe, yea I also infuse the garlic in wine overnight but what you did works too. Coarse grind is important and no need of binders, you want a loose chunky texture. Sometimes we butterfly it to cook it a bit crispier inside. Chimi and a crunchy fresh warm baguette is a must for a great choripán. Great job, I follow all your videos, I even made some goat milk feta that turned out amazing and many different salamis. You can turn this chorizo recipe into a perfect salami too with adding a bit more salt and cure #2. I recommend you make a video of how to make Argentine Morcilla (blood sausage) it’s delicious, I can help 😉. Keep them coming.

@mirtagordillo3486 Жыл бұрын

Yes please do a video on the Argentina Morcilla the real recipe please would want to make it for my mom and me. My two adults kids don't like it. My husband and I are Argentinians our kids born in the California US.

@erxu Жыл бұрын

Just one tip, use a garlic press and put the garlic with the wine together, then strain the garlic flavored wine, this way there is no chance that the garlic can turn bitter, but you retain the garlic flavor. Et voila!!

@2guysandacooler Жыл бұрын

Great tip

@erxu Жыл бұрын

@@2guysandacooler Also, in Cordoba province, they use white wine vinager with the strain garlic method, the thinking behind that process is to slightly kill any surface bacteria, germs, etc...does it affect the flavor? I don't remember, but they're supposed to last longer in the refrigerator.

@hectorguzman8435 7 ай бұрын

Holy molly! That crunch of the first bite!!! Delish!!

@rounder400 Ай бұрын

hi from the Philippines. Your program kickstarted my curiosity to begin making sausages. You are clear and methodical and that makes it easier to execute. The temperature here is typically 90C, so curing salami et all, is a great challenge. Would love to see a video on making aged sausages in a tropical climate, obviously it is possible. Thank you.

@2guysandacooler Ай бұрын

Check out my salami library. I live in A tropical Climate in Latin America!!

@lew9462 Жыл бұрын

I've been waiting and hoping for you to do this one for 2 years, Eric! Awesome! Thank you!

@andrewspencer9250 Жыл бұрын

I love how much you enjoy each sausage you make! I have enjoyed this series and my sausage making game is definitely increasing

@javiermorrone4563 Жыл бұрын

I love my choripán with raw onions and chimichurri. The baguette must be toasted a bit on the grill. One bite, chew, and then push it down with a sip of whatever malbec you can find around. Pure bliss.

@KittenBowl1 Жыл бұрын

They look delish! I will be making this soon! Thanks for sharing this.

@MarkRichie Жыл бұрын

Love this. There is such a great world of fresh sausages. Looks fun to cook for a crowd.

@2guysandacooler Жыл бұрын

I totally agree!

@pattayaguideorg Жыл бұрын

Yesterday we had the 1st annual meat-fest in Pattaya, BBQ comps, lots of beer, bands playing Rock & Roll, best day out since 2019, and I won the sausage eating contest! lol...life is good! good vid mate! Juicy!

@2guysandacooler Жыл бұрын

🎉🎉🎉 nice. Congrats!!!

@leahtiferetrabinovitz6518 Жыл бұрын

i just made this Sausage last night, wow, the flavor here is amazing, this is going in to my arsenal. really something special this one! Thank you

@hocussmokuskitchengrill113 Жыл бұрын

Another must do Eric! Thanks from Ontario, Canada!

@omargrodzki9570 Жыл бұрын

Thank you Eric.... !!!! That looks great !!! I did before and added a pinch of coriander powder !!! Thank you again from another south american suscriber !!!!!

@LittleBearBBQ_Food_Original Жыл бұрын

Absolutely beautiful! Love a good Choripán :)

@pucky900 Жыл бұрын

OMG.... that looks so good!!!!!

@Brewer35 Жыл бұрын

Looks fantastic 👌 thanks for sharing 👍 😋

@sharpenrightservicesllc Жыл бұрын

Looks so good. Going to try this.

@DrGoyo626 Жыл бұрын

I was just looking for a recipe for a fresh sausage to grill. Im sure this will not disappoint.

@craigmiller752 Жыл бұрын

looks amazing!

@CarlosGuzman-pz1jr Жыл бұрын

you know, most of the time, we use the pork cheek, the same that is transformed to "Guanciale", but the pork belly goes well, and is hilarious for me listening you talk about the "choripan". many thanks Eric, a big hug from Buenos Aires.

@fathersonandskillet Жыл бұрын

We made a batch of this recently. What an amazing sausage!

@dgax65 Жыл бұрын

Wow. That looks great.

@kevinmartens471 Жыл бұрын

I once had a very good Chorizio sausage dish with onions in Portugal, Ovar in the restaurant Alchimista.

@dereckchildres9601 Жыл бұрын

I love this channel.

@fjrevoredo 2 ай бұрын

Amazing

@louisevad6091 Жыл бұрын

I’ll be making that this week

@erxu Жыл бұрын

I hope you also make chimichurri for a good old fashion "choripan"!!!!

@DIYHomeRevival 5 ай бұрын

Gotta make this! I've had them when I was out of town and they're delicious. Too bad I can't find them anywhere in my home town.

@jonlilley2832 Жыл бұрын

Thank you very much for this recipe! I'd like to give it a try, but we'll go with a small amount first. Wish me luck!

@2guysandacooler Жыл бұрын

You can do it!

@harrybarker1408 Жыл бұрын

good vid dood!!

@keysersoze2352 Жыл бұрын

Yes sir!!!

@josephmarciano4761 Жыл бұрын

Eric, Outstanding craftsmanship as always. Chopping the garlic fine enough to disperse evenly through 5 or so lbs of meat is a challenge. Do you ever use granulated garlic in fresh sausage? I am wondering if it will degrade the flavor profile, or perhaps I won't even notice.

@2guysandacooler Жыл бұрын

Granulated garlic is great in sausage/salami. You don't even notice the difference

@marcelodim9762 Жыл бұрын

Now you should do one video on Argentinian Blood Sausage to complete the trend.....

@pedrotoro6521 Жыл бұрын

Try the peruvian salchicha huachana

@Nov1785 Жыл бұрын

Se mira chingona esa salchicha compa

@Camille_Boomer77000 Жыл бұрын

Hi Eric! I love your videos and the music you choose. Could you add the link to the songs in the description?

@Getouttahere78 Жыл бұрын

Now this one is completely new to me 🤔 The "chorizo" we get here in South Africa is so spicy you can only use it for flavoring. Definitely on my list ‼️

@2guysandacooler Жыл бұрын

OHHH What's it called? Sounds awesome

@Getouttahere78 Жыл бұрын

Thing is, there are a few producers of these sausages but they over spice it to hide the bad / low grade quality meat they use. We mostly buy at Woolworths food store as it's normally the best. Comes at a price though 🤦🏻‍♂️ As far as I know they import it from Spain

@gonzoducks8 Жыл бұрын

You sure it's not Portuguese Chouriço? SA had an influx of Portuguese migrants in the 1960s. Chouriço tends to actually be spicy compared to Spanish chorizo.

@Getouttahere78 Жыл бұрын

@@gonzoducks8 that's why I get it from Woolworths. I checked their website, and definitely Spanish.

@adventureawaits3646 Жыл бұрын

definitely have to try this one, man, so many sausages, so little time! Just a side note, the link to digital smokers on your recipe page goes nowhere and the cold smoker is not available either.

@2guysandacooler Жыл бұрын

Thanks for the heads up. I just updated the link and it looks like the cold smoker will be back in stock soon.

@davejohnson4589 Жыл бұрын

Hello Eric Love this channel so many great videos, I've learn a lot. When i go to the recipe, i noticed you have a calculator for how much do you want to make. How can i get it or can you just post it so it can be downloaded. Me and my wife have been using Paprika Recipe App for years and i would find this very useful. Right now I am working on my sausage category will be making your Italian Sausage this weekend. Thanks Dave

@2guysandacooler Жыл бұрын

The recipe calculator is a WordPress Plugin from a company called Bootstrap. It's called WP Recipe Maker. Hope that helps

@thomascaravella9632 9 ай бұрын

What speed do you usually mix at on the kitchen aid

@2guysandacooler 9 ай бұрын

level 1. very slow

@BatterOrWurst Жыл бұрын

I remember chorizo from my time working in Buenos Aires, and look forward to making these. I really miss morcilla. That's along the lines of your brain sausage - probably needs a viewer warning.

@jesofrichmond7447 11 ай бұрын

Thanks for this video. You present it very well. I am just now getting into making my own sausage. Could you please explain, and maybe you have in other videos, as to why you did not use pink salt #1? I realize you cooked it the day after, just that I understand that Botulism is anerobic and so it grows in oxygen poor environments, like a sausage casing.

@2guysandacooler 11 ай бұрын

Welcome and thank you. A Sausage casing is very breathable. This wouldn't meet the "low oxygen" environment. A better example of low oxygen would be in a smoker or a vacuum sealed bag

@michaelring2028 Жыл бұрын

I do have a question on the spinning the links. Say you hold the end and at 6 inches, then spin 3 forward. Move to the 6 and 12 inch locations and spin 3 backwards. Wouldn't this undo the 6 inch twist as there's 3 forward then 3 backwards?

@2guysandacooler 4 ай бұрын

no. If you want a real life test, go get a towel and hold it with both hands. now twist it. the right hand will be twisting forward while the left hand will be twisting backwards as the towel gets tighter. That's exactly what's happening when you twist the links. They get tighter. You have to remember that each sausage is getting twisted only one way. It would be different if you twisted one sausage forwards, then twisted the same sausage backwards.

@charlesa3374 Жыл бұрын

Eric...I noticed you didn't use a binder (potato starch, powdered milk etc...). Would this sausage have benefitted from using one? Is there any rule of thumb for when to use or not to use a binder? Great recipe that I will try....thanks for your help in advance...

@2guysandacooler Жыл бұрын

Adding a binder is usually optional. It's meant to "bulk up" your sausage and help it retain more moisture. You can make a mighty fine sausage without one but adding a little binder does improve the texture a bit and the juiciness.

@charlesa3374 Жыл бұрын

@@2guysandacooler Thanks Eric!

@christialvarez1202 11 ай бұрын

Please try chorizo de cebu from 🇵🇭

@louisevad6091 7 ай бұрын

Help. Used same recipe. Ground pork belly 10mil everything else 7mil. Kept mixture cold even wine. Mixed well until tacky. Stuffed great. Flavor and casing came out great. Unfortunately the texture was grainy. It didn’t crumble out but not what I was hoping for. In one video you talked about wine and liquid in general can have that effect. Should I have used binder?

@2guysandacooler 7 ай бұрын

binders do help a lot with the texture

@danravenna2974 Жыл бұрын

Justr made this Eric. It is delicious. One problem. I live in a large city and can only visit national chain supermarkets. No one will sell me fat back. My sausage has a great flavor, but is dry. What can I use to get the proper fat %? I can get pork belly, but the pork shoulder et all is all trimmed. Thanks for the series!

@2guysandacooler Жыл бұрын

add more belly. I would use half pork shoulder and half belly. That should get you a 25% fat content. You could also add a binder like potato starch and increase the moisture content to 10%

@danravenna2974 Жыл бұрын

@@2guysandacooler Thanks! I'll keep you posted when I try it.

@edmarks688 Жыл бұрын

OMGosh! If you squeeze your sausage and it feels like it's going to burst in your hand ...😆😆😆😆😆😆

@petermendoza7668 9 ай бұрын

If i was not going to case this sausage would the recupe stay the same?

@theblobfish9614 9 ай бұрын

Hey there! Is there a source of information on the effects of wine/alcohols in sausagemaking? I heard wine can cause bad consistency and problems with the casings, could you comment on that? Edit: i used wine before in a sausage, kind of a salsiccia thing with a dry red and had no problem. However i am planning on doing a chorizo style sausage with some red wine, and am afraid to run into problems now that i read about it causing problems

@louisevad6091 9 ай бұрын

No binder?

@fredericobatemarque9487 Жыл бұрын

Makes the brazilian sausage called blumenau

@chrismullin2522 Жыл бұрын

I am not Argentinian but I have friend that is. He is of the opinion that it is near impossible to get good argentine morcilla here in the United States. I have had Morcilla but not Argentinian, so I am willing to defer to his opinion .Maybe for next season (assuming there is one!)

@mvurquiza Жыл бұрын

I get mine when I go to South Florida, there are a couple of brands that make them. I believe that you and also get them in LA (don’t quote me on this)

@heykeliglesias2639 9 ай бұрын

I think the flavor should be great, but maybe it's missing some flour or something else to improve the texture and the bite, it looks a little granulated.

@mvurquiza Жыл бұрын

My preference is 100% pork, I think that the reason there are mixed ones is because beef is much cheaper than pork in Argentina, also you missed a key spice which is the fennel seeds (try it, makes a huge difference). Also, Cure #1 to achieve a nice pink color when cooked.

@fredfable5655 Жыл бұрын

Well, good approach (better than common videos around) But far from a good grade (I give you a 6 points , from 1-10, so "Not bad) Sorry!. (Italo/Argentino, and chorizo maker)

@wastedbubbles7845 Ай бұрын

Voice crack. Good food tho lol

@thesonicartist 2 ай бұрын

no that is a fountain fo grease because you used too much fat

@2guysandacooler 2 ай бұрын

LOL, no such thing😉

@IOalejandro Жыл бұрын

Mm I’m Argentinian descent.. Argentinian chorizo does not include beef in majority of regions Cumin .. no way Paprika .. hell no . Oregano White / red wine Black pepper Garlic . That’s about it dunno where u get ur recipe from but never cumin or paprika

@2guysandacooler Жыл бұрын

LOL. There are hundreds of variations to this sausage. The best part about making sausage at home is that you can add whatever you want to it!! I've seen shallots added to this sausage, dill, marjoram, chili flakes, white wine, you name it!!! Ask 10 Argentinians how to make it and you'll get 10 different recipes😂😂. This is my original recipe. Enjoy

@kinjunranger140 Жыл бұрын

@youtubecensorfreedom Wow. You sound like a true POS.

@sergiolabella1445 Жыл бұрын

vos lo dijiste, en la mayoria. Hay mas país más alla de la general paz

@kinjunranger140 Жыл бұрын

@youtubecensorfreedom If you can't tell by reading what you wrote, then me telling you will not help.

@mvurquiza Жыл бұрын

You are right about cumin, albeit very popular to use with empanadas not much for chorizo. Paprika is only in small quantities, it can't turn into Mexican red chorizo, and for the spicy ones crushed pepper flakes.