Argentinian Sausage (chorizo) Recipe

Chill meat and equipment

Place the pork shoulder, beef chuck, and pork fat in the freezer for 20–30 minutes so they are very cold but not frozen solid. Also chill the grinder bowl, hopper, and blade or the food processor bowl in the fridge for 15–20 minutes. Cold meat and equipment ensure a clean grind and prevent smearing.

Prepare casings: place natural hog casings in warm water for at least 30 minutes, then flush inside and out under running water to remove salt. Keep submerged in water until ready to use.

Cut and grind

Trim any tough sinew from the meat. Cut meat and fat into 1-inch cubes. Using a coarse grind plate (8–10 mm), grind the chilled pork shoulder, beef chuck, and pork fat together into a large bowl set over ice. If you prefer a finer texture, reserve half the meat and grind once more through a medium plate.

Combine seasonings: in a small bowl, mix salt, black pepper, sweet paprika, smoked paprika (if using), dried oregano, minced garlic, crushed red pepper flakes, and red wine vinegar. Stir in cold water to create a slurry.

Add seasoning to meat: pour the seasoning slurry over the ground meat. Using clean hands or a sturdy spoon, mix thoroughly for 2–4 minutes until the mixture is sticky and well-developed. Proper mixing develops the proteins so the filling binds and the sausage has a cohesive texture. Do not overheat the meat—keep bowl over ice if it warms.

Taste and adjust: to check seasoning, take a small 1-inch patty and pan-fry it until cooked through (about 1–2 minutes per side). Taste for salt, acidity, and heat. Adjust seasoning by adding more salt, vinegar, or paprika as needed and mix again.

Set up stuffer: fit your sausage stuffer or sausage attachment to the grinder. Slide the soaked hog casing onto the nozzle, leaving a few inches loose at the end. Tie a small knot at the end of the casing to seal it.

Fill the stuffer: pack the seasoned meat into the stuffer hopper, taking care not to trap large air pockets. Feed meat through the stuffer while guiding the casing, applying gentle consistent pressure so the sausage fills evenly. Aim for sausages about 4–6 inches long typical for chorizo—stop and twist between sausages. If air pockets form, prick them with a sterile needle and press out the air.

Portioning: twist links in alternating directions every 4–6 inches to form individual sausages. If you prefer long chorizos, leave them whole. Refrigerate finished sausages on a tray, uncovered for 1 hour to help them set before cooking, or refrigerate overnight to let flavors meld.

Pan-sear (quick method): heat 1 tablespoon oil in a heavy skillet over medium heat. Add sausages and cook 4–6 minutes per side, turning occasionally, until browned and internal temperature reaches 160°F (71°C). Reduce heat if the outsides brown too quickly so the centers cook through without burning.

Grill (traditional): preheat grill to medium-high. Grill sausages 10–12 minutes, turning every 3–4 minutes, until evenly charred and internal temperature reaches 160°F (71°C). Let rest 5 minutes before serving.

Bake (alternative): place sausages on a rimmed baking sheet and bake in a 375°F (190°C) oven for 20–25 minutes, turning halfway, until internal temperature is 160°F (71°C).

Serving: serve hot with lemon wedges or chimichurri sauce. Argentine chorizo is often served in a crusty roll (choripán) or alongside grilled vegetables.