Two weeks ago, I decided to make sausages at home. Especially Chistorra and Argentine Chorizo.
To make about 2 kg of chistorra:
900 g of pig (or needle) prey
1.3 kg of pork
2 tablespoons of fine salt
2 Tablespoons full of sweet paprika
2 Tablespoons garlic powder dessert
Natural casings of lamb
How to make:
Meats should be cold, that is, they should be kept in the refrigerator until chopped. Chop the meat in a chopper with intermediate blade and discs with large holes (between 1 and 1.2 cm). Mix the meats with the other ingredients very well in a bowl and leave to rest in the fridge for 24 hours.
After 24 hours we can stuff the intestines with the marinated meat. In the event that your meat grinder does not have a stuffer, try using a sturdy (cloth) bag without a nozzle. Make chistorras of at least 50 cm each and no more than 1 meter long.
Bend and tie the chistorras by their ends. Let them dry in a cool, relatively damp room (about 12 degrees and 75% humidity) for 2 or 3 days.
After this time can be consumed (fried or cooked). They must be kept cold.
To make about 1 kilo of Argentine chorizo:
For 1 kilo of Argentine chorizo
800 grams of lean pork
200 grams of bacon
5 to 7 meters of natural casing of 40 or 50 mm
22 g of fine salt
5 g of sweet paprika
2g of ground black pepper
2 g of oregano
2 g garlic powder
1g ground nutmeg
10 cl of white wine
How to make:
Chop the meat and bacon with the largest orifice disk. We put in a large bowl and add all the other ingredients. Knead well for a few minutes until we have a homogeneous mixture. We cover with plastic paper and keep 24 hours in the fridge.
The next day can be stuffed. The intestines are desalinated and washed inside. It is stuffed by making sausages about 15 cm long.
It can be consumed immediately or allowed to cure in a cool place some weeks. It is cooked on the grill on embers and should not be punctured so they do not dry out.
Thats all! enjoy it with good bbq and beer or wine !