Homemade Argentinian Grill Chorizo | CulinaryCreationss

Ingredients

• This recipe focuses on creating a classic, juicy, and flavorful Argentinian chorizo sausage , perfect for grilling or pan-searing.
• Rest time: 12-24 hours (chilling & drying)
• Meat & Fat:
• 1 kg (2.2 lbs) pork shoulder (boston butt), cubed
• 500 g (1.1 lbs) beef chuck, cubed
• 250 g (0.55 lbs) pork fatback or hard pork fat, cubed (aim for a 70% lean meat to 30% fat ratio overall)
• Seasonings & Aromatics:
• 20 g (0.7 oz) fine sea salt (approx. 1.2% of total meat weight)
• 15 g (0.5 oz) sweet paprika
• 5 g (0.17 oz) freshly ground black pepper
• 4-6 cloves garlic, minced (about 1-1.5 tablespoons)
• 1 tablespoon dried oregano
• 1/2 teaspoon red chili flakes (optional, for a touch of heat)
• Liquids:
• 1/4 cup (60 ml) dry red wine (Malbec preferred)
• 1 tablespoon red wine vinegar
• Casings:
• About 2 meters (6-7 feet) natural hog casings, rinsed and soaked