Argentinian chorizos
To make these chorizos I bought 11 lb. of pork shoulder. After removing the skin and removing the bone I was left with the amount of meat I used in the recipe 8.26 lb. I like to use the pork shoulder to make the sausages because the amount of meat and fat it contains is perfect for this.
I keep the skin to make stuffed pork and, the bone I use it to cook some beans or lentils.
To make the sausages I use collagen casings that are edible. Collagen is an animal protein used a lot for skin sausages. It's easy to use, flexible and cleaner than using natural sausages casings. www.youtube.com/c/JonMichelena1
Argentinian chorizos
To make these chorizos I bought 11 lb. of pork shoulder. After removing the skin and removing the bone I was left with the amount of meat I used in the recipe 8.26 lb. I like to use the pork shoulder to make the sausages because the amount of meat and fat it contains is perfect for this.
I keep the skin to make stuffed pork and, the bone I use it to cook some beans or lentils.
To make the sausages I use collagen casings that are edible. Collagen is an animal protein used a lot for skin sausages. It's easy to use, flexible and cleaner than using natural sausages casings. www.youtube.com/c/JonMichelena1
Cooking Instructions
- 1
Carefully remove the pork shoulder skin into a single piece and save to make a stuffed pork roll.
- 2
Save the bone to cook some beans. Now we will cut the meat into strips to grind in the machine.
- 3
Ground the beef and let it fall in a bowl with ice underneath.
- 4
Cover the ground beef and put in the refrigerator while preparing the spices to flavor the meat. Disinfect the machine and all utensils used in the preparation.
- 5
In a bowl mix the ground meat and ground pork fat.
- 6
In a bowl mix all the spices together with the wine.
- 7
Add the mixture of spices to the mixture of meat with pork fat. Stir well. Leave it in the refrigerator until the next day.
- 8
Make a couple of tiny burgers and cook it in a pan to taste, and adjust the amount of salt if necessary.
- 9
The next day fill the pork skin casings to make the sausages about 18 centimeters long approximately.
- 10
You can keep the sausages in the refrigerator for a couple of days. After that I recommend to freeze it.
https://youtu.be/pDu1PAadnbU
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