Argentinian Chorizo | Celebrate Sausage S03E29
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- Опубліковано 15 вер 2024
- Today we are making the Argentinian Chorizo.
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Eric
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Thank you Eric, I’m an Argentine in the US and I’ve been making chorizos for many years. I like your recipe, yea I also infuse the garlic in wine overnight but what you did works too.
Coarse grind is important and no need of binders, you want a loose chunky texture. Sometimes we butterfly it to cook it a bit crispier inside. Chimi and a crunchy fresh warm baguette is a must for a great choripán. Great job, I follow all your videos, I even made some goat milk feta that turned out amazing and many different salamis.
You can turn this chorizo recipe into a perfect salami too with adding a bit more salt and cure #2.
I recommend you make a video of how to make Argentine Morcilla (blood sausage) it’s delicious, I can help 😉.
Keep them coming.
Yes please do a video on the Argentina Morcilla the real recipe please would want to make it for my mom and me. My two adults kids don't like it. My husband and I are Argentinians our kids born in the California US.
Holy molly! That crunch of the first bite!!! Delish!!
Just one tip, use a garlic press and put the garlic with the wine together, then strain the garlic flavored wine, this way there is no chance that the garlic can turn bitter, but you retain the garlic flavor. Et voila!!
Great tip
@@2guysandacooler Also, in Cordoba province, they use white wine vinager with the strain garlic method, the thinking behind that process is to slightly kill any surface bacteria, germs, etc...does it affect the flavor? I don't remember, but they're supposed to last longer in the refrigerator.
I love how much you enjoy each sausage you make! I have enjoyed this series and my sausage making game is definitely increasing
I've been waiting and hoping for you to do this one for 2 years, Eric! Awesome! Thank you!
I love my choripán with raw onions and chimichurri. The baguette must be toasted a bit on the grill. One bite, chew, and then push it down with a sip of whatever malbec you can find around. Pure bliss.
Thank you Eric.... !!!! That looks great !!! I did before and added a pinch of coriander powder !!! Thank you again from another south american suscriber !!!!!
Love this. There is such a great world of fresh sausages. Looks fun to cook for a crowd.
I totally agree!
Yesterday we had the 1st annual meat-fest in Pattaya, BBQ comps, lots of beer, bands playing Rock & Roll, best day out since 2019, and I won the sausage eating contest! lol...life is good! good vid mate! Juicy!
🎉🎉🎉 nice. Congrats!!!
Another must do Eric! Thanks from Ontario, Canada!
you know, most of the time, we use the pork cheek, the same that is transformed to "Guanciale", but the pork belly goes well, and is hilarious for me listening you talk about the "choripan". many thanks Eric, a big hug from Buenos Aires.
They look delish! I will be making this soon! Thanks for sharing this.
OMG.... that looks so good!!!!!
i just made this Sausage last night, wow, the flavor here is amazing, this is going in to my arsenal. really something special this one!
Thank you
I once had a very good Chorizio sausage dish with onions in Portugal, Ovar in the restaurant Alchimista.
Looks fantastic 👌 thanks for sharing 👍 😋
Amazing
I hope you also make chimichurri for a good old fashion "choripan"!!!!
Absolutely beautiful! Love a good Choripán :)
I was just looking for a recipe for a fresh sausage to grill. Im sure this will not disappoint.
We made a batch of this recently. What an amazing sausage!
Eric, Outstanding craftsmanship as always. Chopping the garlic fine enough to disperse evenly through 5 or so lbs of meat is a challenge. Do you ever use granulated garlic in fresh sausage? I am wondering if it will degrade the flavor profile, or perhaps I won't even notice.
Granulated garlic is great in sausage/salami. You don't even notice the difference
Looks so good. Going to try this.
Gotta make this! I've had them when I was out of town and they're delicious. Too bad I can't find them anywhere in my home town.
Wow. That looks great.
Thank you very much for this recipe! I'd like to give it a try, but we'll go with a small amount first. Wish me luck!
You can do it!
I love this channel.
looks amazing!
I’ll be making that this week
Now you should do one video on Argentinian Blood Sausage to complete the trend.....
Thanks for this video. You present it very well. I am just now getting into making my own sausage. Could you please explain, and maybe you have in other videos, as to why you did not use pink salt #1? I realize you cooked it the day after, just that I understand that Botulism is anerobic and so it grows in oxygen poor environments, like a sausage casing.
Welcome and thank you. A Sausage casing is very breathable. This wouldn't meet the "low oxygen" environment. A better example of low oxygen would be in a smoker or a vacuum sealed bag
Try the peruvian salchicha huachana
Now this one is completely new to me 🤔
The "chorizo" we get here in South Africa is so spicy you can only use it for flavoring. Definitely on my list ‼️
OHHH What's it called? Sounds awesome
Thing is, there are a few producers of these sausages but they over spice it to hide the bad / low grade quality meat they use. We mostly buy at Woolworths food store as it's normally the best. Comes at a price though 🤦🏻♂️
As far as I know they import it from Spain
You sure it's not Portuguese Chouriço? SA had an influx of Portuguese migrants in the 1960s.
Chouriço tends to actually be spicy compared to Spanish chorizo.
@@gonzoducks8 that's why I get it from Woolworths. I checked their website, and definitely Spanish.
Eric...I noticed you didn't use a binder (potato starch, powdered milk etc...). Would this sausage have benefitted from using one? Is there any rule of thumb for when to use or not to use a binder? Great recipe that I will try....thanks for your help in advance...
Adding a binder is usually optional. It's meant to "bulk up" your sausage and help it retain more moisture. You can make a mighty fine sausage without one but adding a little binder does improve the texture a bit and the juiciness.
@@2guysandacooler Thanks Eric!
Help. Used same recipe. Ground pork belly 10mil everything else 7mil. Kept mixture cold even wine. Mixed well until tacky. Stuffed great. Flavor and casing came out great. Unfortunately the texture was grainy. It didn’t crumble out but not what I was hoping for. In one video you talked about wine and liquid in general can have that effect. Should I have used binder?
binders do help a lot with the texture
If i was not going to case this sausage would the recupe stay the same?
Hi Eric! I love your videos and the music you choose. Could you add the link to the songs in the description?
Yes sir!!!
Hello Eric
Love this channel so many great videos, I've learn a lot. When i go to the recipe, i noticed you have a calculator for how much do you want to make. How can i get it or can you just post it so it can be downloaded. Me and my wife have been using Paprika Recipe App for years and i would find this very useful. Right now I am working on my sausage category will be making your Italian Sausage this weekend.
Thanks Dave
The recipe calculator is a WordPress Plugin from a company called Bootstrap. It's called WP Recipe Maker. Hope that helps
I remember chorizo from my time working in Buenos Aires, and look forward to making these. I really miss morcilla. That's along the lines of your brain sausage - probably needs a viewer warning.
Please try chorizo de cebu from 🇵🇭
Hey there! Is there a source of information on the effects of wine/alcohols in sausagemaking? I heard wine can cause bad consistency and problems with the casings, could you comment on that?
Edit: i used wine before in a sausage, kind of a salsiccia thing with a dry red and had no problem. However i am planning on doing a chorizo style sausage with some red wine, and am afraid to run into problems now that i read about it causing problems
I think the flavor should be great, but maybe it's missing some flour or something else to improve the texture and the bite, it looks a little granulated.
definitely have to try this one, man, so many sausages, so little time!
Just a side note, the link to digital smokers on your recipe page goes nowhere and the cold smoker is not available either.
Thanks for the heads up. I just updated the link and it looks like the cold smoker will be back in stock soon.
good vid dood!!
Se mira chingona esa salchicha compa
I do have a question on the spinning the links. Say you hold the end and at 6 inches, then spin 3 forward. Move to the 6 and 12 inch locations and spin 3 backwards. Wouldn't this undo the 6 inch twist as there's 3 forward then 3 backwards?
no. If you want a real life test, go get a towel and hold it with both hands. now twist it. the right hand will be twisting forward while the left hand will be twisting backwards as the towel gets tighter. That's exactly what's happening when you twist the links. They get tighter. You have to remember that each sausage is getting twisted only one way. It would be different if you twisted one sausage forwards, then twisted the same sausage backwards.
Justr made this Eric. It is delicious. One problem. I live in a large city and can only visit national chain supermarkets. No one will sell me fat back. My sausage has a great flavor, but is dry. What can I use to get the proper fat %? I can get pork belly, but the pork shoulder et all is all trimmed. Thanks for the series!
add more belly. I would use half pork shoulder and half belly. That should get you a 25% fat content. You could also add a binder like potato starch and increase the moisture content to 10%
@@2guysandacooler Thanks! I'll keep you posted when I try it.
What speed do you usually mix at on the kitchen aid
level 1. very slow
OMGosh! If you squeeze your sausage and it feels like it's going to burst in your hand ...😆😆😆😆😆😆
No binder?
I am not Argentinian but I have friend that is. He is of the opinion that it is near impossible to get good argentine morcilla here in the United States. I have had Morcilla but not Argentinian, so I am willing to defer to his opinion .Maybe for next season (assuming there is one!)
I get mine when I go to South Florida, there are a couple of brands that make them. I believe that you and also get them in LA (don’t quote me on this)
Makes the brazilian sausage called blumenau
My preference is 100% pork, I think that the reason there are mixed ones is because beef is much cheaper than pork in Argentina, also you missed a key spice which is the fennel seeds (try it, makes a huge difference). Also, Cure #1 to achieve a nice pink color when cooked.
Well, good approach (better than common videos around)
But far from a good grade (I give you a 6 points , from 1-10, so "Not bad) Sorry!.
(Italo/Argentino, and chorizo maker)
Voice crack. Good food tho lol
no that is a fountain fo grease because you used too much fat
LOL, no such thing😉
Mm I’m Argentinian descent.. Argentinian chorizo does not include beef in majority of regions
Cumin .. no way
Paprika .. hell no
.
Oregano
White / red wine
Black pepper
Garlic
.
That’s about it dunno where u get ur recipe from but never cumin or paprika
LOL. There are hundreds of variations to this sausage. The best part about making sausage at home is that you can add whatever you want to it!! I've seen shallots added to this sausage, dill, marjoram, chili flakes, white wine, you name it!!! Ask 10 Argentinians how to make it and you'll get 10 different recipes😂😂. This is my original recipe. Enjoy
@youtubecensorfreedom Wow. You sound like a true POS.
vos lo dijiste, en la mayoria. Hay mas país más alla de la general paz
@youtubecensorfreedom If you can't tell by reading what you wrote, then me telling you will not help.
You are right about cumin, albeit very popular to use with empanadas not much for chorizo. Paprika is only in small quantities, it can't turn into Mexican red chorizo, and for the spicy ones crushed pepper flakes.