Argentine Chorizo

Name: Argentine Chorizo
Cuisine: Argentinian
Ingredients: 2 kg (4 lb) belly of pork; ½ nutmeg, grated; 1 teaspoon ground cloves; ½ bottle red wine (a Rioja or Portuguese Douro); ½ bottle red wine (a Rioja or Portuguese Douro); ½ bottle red wine (a Rioja or Portuguese Douro); 6 garlic cloves, crushed; 3 tablespoons dried thyme, rosemary and oregano, mixed; 3 tablespoons dried thyme, rosemary and oregano, mixed; 3 tablespoons dried thyme, rosemary and oregano, mixed; 2-3 tablespoons paprika or pimenton; 2-3 tablespoons paprika or pimenton; 3 tablespoons salt; ½ tablespoon black peppercorns, crushed; 1 kg (2 lb) shin of beef; Pig casings

Preparation info

12-14
Servings

Difficulty
Easy

Appears in

The Paupers Cookbook

By Jocasta Innes

Published 2014

About

My mother’s family come from the Argentine, and this is the sort of sausage they made on the estancia, for drying out slowly in a warm kitchen. Beef is naturally included, and helps the drying process as it dries quicker than pork. Paprika provides the characteristic bright orange-red colour.

Ingredients

2 kg (4 lb) belly of pork
½ nutmeg, grated
1<

Americas
Argentina
Starter
Gluten-free

Method

Strip the rind from the pork, cut out any bones, and cut off the thick outer layer of fat. Dice this and set aside. Grind the spices together in a mortar. Put the wine, garlic, ground spices and herbs in a saucepan and boil for 1-2 minutes. Add the paprika or pimenton, salt and crushed black peppercorns, then remove from the heat and leave to cool. Cut off as much gristle as possible from the b