Argentinian Chorizo | Celebrate Sausage S03E29

Hey there guys! Welcome to the channel and welcome to Celebrate Sausage. In today's episode, we are going to be making the ever so popular, ever so delicious Argentinian chorizo. We've got some Argentinian subscribers in there, and so I know you guys are going to be hawking this recipe. All I've got to say is be gentle. This is a fresh sausage that is incredibly flavorful, incredibly easy to make, and it's the sausage used in the sandwich known as choripan. Today, I'm going to take you through all the steps. You'll find a recipe link in the description box below. Let's get started. Let's make that Argentinian chorizo. This is going to be so tasty. I'm very excited about this sausage. All right, let's look at what we're working with. We've got some pork shoulder. I've added some pork back fat. I've also got pork belly, and we've got lean beef. Now, you could use fatty beef if you want. Not a big deal. We're just going to go ahead and cut these up into pieces that will fit into our grinder. Now, this is a unique sausage in the sense that not everything is going to be ground the same way. I'm going to grind the beef, the fat, and the pork shoulder on a 6-millimeter plate, and then I'm going to take the pork belly, that's this right here, and we're going to grind that on a 12-millimeter plate. The belly is going to be coarsely ground, and you can just hand chop that if you want. It's not a problem. Let's go ahead and get this into the chiller. We've got our pork belly. We're going to keep that separate. We've got our pork shoulder, and we do want this partially frozen because when I grind it, I don't want to smear any of that delicious fat, especially the belly because that fat is a little softer. So into the freezer, let's look at our spices. We've got salt, pepper, sweet paprika. Be sure to check the description box for the full-blown recipe. We're also going to be adding some oregano, a little cumin, and a little nutmeg. All right, I think that's enough for the powdered spices. Let's go ahead and add some minced garlic, and then we're going to finish this little baby up with some red wine, and we're just going to mix all that together. So red wine, spices, garlic, all that gets mixed together. That's going to allow that garlic to really soak up that flavor. It's going to help dissolve some of those spices and give it a little mix, and that's it. So this is our spice profile. This smells amazing at this point. Meat is partially frozen. If you take the temperature, it'll be 29 to 30 degrees Fahrenheit. That's kind of where you want it, no higher than 32. This is the coarsest plate we have on the number 12 grinder from the Sausage Maker. So we're going to start with our pork belly. We're going to run that through the grinder right quick, and then we'll grind the rest of it. This is what I'm talking about. It's nice and loose. It's still properly chilled, and it's now time to mix. If your meat warmed up too much during the grinding stage, pop it in the chiller for just a minute. You do want it under 32 degrees Fahrenheit. So for mixing, we're going to add everything to our mixer. You don't have to hold anything back. Belly, beef, pork, fat, everything goes in, as well as all these spices, and we're going to mix this until our meat mixture gets nice and sticky. That's what we're looking for. We're looking for good protein extraction, and it looks like we've got it. If you grab a little handful of it, it should be able to stick to your hand when you turn it upside down, and this looks great. One little tip when it comes to making sausage. You can apply this to all sausage. Keep the temperature under 34 degrees during the grinding and mixing stage. You'll never have a problem. Looks like we are good to go. So let's go ahead and get this into a casing. I want to pack that meat tight to avoid any possible air pockets, and the casings that we're going to be using are 32 millimeter hog casings. We got them from the Sausage Maker, grade A casings. I'll put a link if you need some casings. We're just going to fill it with a little bit of water, just like that. That's going to help lubricate it when it goes onto that horn, and watch how easy this is. Just absolute effortless. If you're having trouble putting your casing onto your horn, re-lubricate it or reduce the size of your horn. One of those two options will work for you. Because I'm using an electric sausage stuffer with my right hand, I'm going to pinch the end of that casing, and with my left hand, I'm going to guide it. Depending on how much I pinch it will determine how full those casings will become. Now, if you're using a hand crank stuffer, you're going to be holding it with your left hand, and you're going to be cranking with your right hand. You're just going to want to make sure that that casing is kind of in the palm of your hand, as forward as you can get on that horn. That's going to allow it to just flow off effortless. Let's go ahead and get this full. I'm just putting minimal pressure. I just want to make sure that I fill that just enough without overfilling it. Here, when we link our sausages, we'll tighten them up just a little bit. And then once I'm done, you're going to have some meat still remaining in that horn. This is a tool I use every time I make sausage. It's called a stuffing horn cleaning tool. It's by The Sausage Maker. And right here, I'm just using the cleaning tool that fits this particular horn. It just pushes all that meat out, and you're left with a perfectly clean horn. Now, if you happen to have any air pockets, now's the time to prick those out. This will allow that casing to adhere to the meat a little bit better, and will give you a nice snappy bite. Now, you'll know that you stuffed this properly when you squeeze on your sausage, and it leaves a slight indentation. So watch where I'm squeezing right here. See how it's slightly indented? Let's squeeze another spot. It left an indentation. Same thing here. It left an indentation. If you squeeze on your sausage, and it feels like it's going to burst in your hands, you're probably going to have a difficult time linking this sausage up, and you may just want to consider coiling it so you don't have a problem. Okay, let's find a mark on our tray, and that'll be kind of like the consistent size of the sausage. We're going to twist it three times forward. Nice and plump. And let's find that same mark. Let's pinch it three times back. Next one will be three times forward. The next one will be three times back. You get the idea. You're just alternating how you twist it. Into the fridge this goes overnight. Those spices are going to come together. That casing is going to dry out a bit, and we'll give it a cook tomorrow. Absolutely ridiculous. It's like a fountain of juices coming from the sausage. It looks amazing. Smells just as good. Let's just give it a bite. Wow. That is one juicy sausage. I cannot believe this is the first time I'm making this sausage. That is very tasty. The flavor is incredible. I mean, very well balanced. I'm loving the texture. Overall, great sausage. I hope you get a chance to make it. There's going to be a recipe link in the description box below. Don't forget to check it out. And if you have any questions, leave me a comment in the comment section. If you like this video, a thumbs up is always helpful. If you're new here, click that subscribe button and that notification bell. We're in the middle of a month-long series where we upload a brand new sausage making recipe just for you. Thanks for being here. We'll see you tomorrow. Bye-bye.