Argentinian chorizos

Name: Argentinian chorizos
Cuisine: American
Ingredients: 8.26 lb. ground pork shoulder; 18 oz. ground pork fat; 2.30 oz./ 65 g salt; 1.50 oz./40 g sweet paprika; 1 teaspoon (3 g) ground black pepper; 0.5 oz./11 g chopped fresh oregano; 6 cloves garlic, chopped; 1 teaspoon (3 g) nutmeg; 4 teaspoons/10 g ground fennel; 1/2 cup white wine (125 ml); Collagen casings. 32 millimeters in diameter

Jon Michelena @jonmichelena

Estados Unidos

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

Jon Michelena @jonmichelena

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Ingredients

8.26 lb.ground pork shoulder
18 oz.ground pork fat
chorizos seasoning
2.30oz./ 65 g salt
1.50oz./40 g sweet paprika
1 teaspoon (3 g)ground black pepper
0.5oz./11 g chopped fresh oregano
6 clovesgarlic, chopped
1 teaspoon (3 g)nutmeg
4teaspoons/10 g ground fennel
1/2 cupwhite wine (125 ml)
Collagen casings. 32 millimeters in diameter

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Steps

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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Cooksnaps

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Jon Michelena @jonmichelena

on November 13, 2022 13:27

Estados Unidos

Soy chileno, jubilado, radicado en New York, Estados Unidos.Me encanta la cocina, crear recetas, sacarles fotos y las pongo en mi blog.Me gusta caminar, trotar y jugar tenis. Me encanta la vida al aire libre.Los invito a ver y subscribirse a mi canal de You Tube. Recetas paso a paso.https://www.youtube.com/@JonMichelena1www.lacocinadelpollo.blogspot.comhttps://www.instagram.com/pollojon28/https://www.pinterest.cl/michelena8https://www.facebook.com/profile.php?id=1393387020