Homemade Chorizos
Ingredients:
- 1.5 kg. of lean pork.
- 900 gr. of lean beef.
- 600 gr. of pork jowls or bacon.
- Chinese casing size 36/38.
- 250 cm3. of white wine.
- 3 garlic cloves.
- 45 gr. of salt between fine.
- 10gr. dried oregano.
- 5 gr. of ground chili.
- 5 gr. of sweet paprika.
- 10 gr. pepper (cayenne, white and black)
- 1/2 teaspoon of nutmeg.
- 1/2 teaspoon of coriander seeds.
Necessary amount:
- Thread.
Preparation:
We start by mincing lean meats (in this case we choose pork buttock and beef square) with 25% of the fat (in this case double chin). It is convenient to mix these three components before chopping them since this way we guarantee that the mixture is uniform.
We use the largest disc our mincer has and begin the process.
Once all our meat and fat have been minced, we place it in a large container to be able to work comfortably.
Above it we add the remaining 75% of the double chin cut into very small cubes (we do not want to find very large pieces of fat in our final product).
We mix the dry spices together with the salt between fine and sprinkle all the dough.
Finally we add the white wine flavored with the garlic (the night before preparing our chorizos we put the garlic in the wine and let it rest until the next day covered in the refrigerator).
We mix our filling with our hands for 5/10 minutes trying to merge all the ingredients. To realize that it is ready, we lift a little of the mixture with our hand and let it fall from a certain height. If it takes a while for the meat to come off your hand, it's done.
If we knead less, our final product can flake when we cut it, and if we do it too much, it can be very compact.
We can reserve the filling for up to 24 hours. in the refrigerator (in this way it takes more flavor).
To previously stuff, we wash the casing that we are going to use in cold water to remove the excess salt that preserves it. Then we let it soak (also in cold water) for half an hour.
Our chorizo ​​sausages (if they have someone to help them, it is easier since one person takes care of the meat and the other to control that the sausage is even and without air).
We tie them the size that we like the most or we can simply cook them on wheels (tied only at the ends).
Bon Appétit!
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#argentinianchorizo
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