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Argentinian chorizo

Follow basic sausage preparation practices when making this sausage.
  1. Clean and sanitize all of your equipment.
  2. Chill your meat to below 32F
  3. Keep your meat and grinder parts very cold while grinding
  4. Any liquid that is added to the mince needs to be ice cold
  5. Mix your very chilled meat and seasonings till the mince becomes very tacky
  6. Stuff the mince into sausage casings and prick out any air pockets
  7. Cook till the internal temperature reaches 150F – 155F

Here are a few things you might find useful when making sausage

Enjoy the video and the recipe. If you have any questions, feel free to ask away.

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4.50 from 14 votes

Argentinian Chorizo

So juicy and flavorful!!
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time25 minutes
How much do you want to make? 1000 grams



  • Clean the meat of any sinew, arteries, silver skin. Cut meat and fat into small pieces. Place in the freezer for an hour or until the temp reaches 32f (0c).
  • Grind the pork shoulder, beef, and back fat on a 6mm (medium) plate
    Grind the pork belly on a 10mm (course) plate
  • Add the spices, minced garlic, and cold wine to the chilled meat and mix until it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
  • Stuff into your sausage casings, link, and prick out any air pockets. Refrigerate overnight to let the flavors come together.

Cooking these Sausages

  • I like to cook these on a pit with the temperature set to around 250f (121.1c) till the internal reaches 150f

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2 thoughts on “Argentinian chorizo”

  1. Hi Eric, I am Argentinean and I live in Austria. I have been looking for the recipe to make chorizo for a long time. I found your recipe fantastic. Yesterday I made them for the first time and I am very happy with the results. To the spices I added 2 cloves.
    Thank you very much!!!

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