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Chorizo Criollo (Chorizo Sausage from Argentina)

Monday, 26 May 2008


These delicious sausages have a counterpart all over Latin America. The ingredients can vary widely; some recipes call for saltpeter, some use all pork, some include spices such as cloves and cinnamon, and still others prefer vinegar or wine. I have included this rather traditional recipe from Argentina utilizing the famed ají p-p, the "bad word" chile; for a substitute, use pure hot red chile powder, such as New Mexico Chimayó. In Argentina, these sausages are almost always included at an asado--a barbecue. Note: This recipe requires advance preparation.


At a glance
Latin American
Cooking Method
Heat Level
New Mexico Red
Main Course
12 to 14
  • 2 pounds boneless pork

  • 1 pound round steak

  • ½ pound fresh bacon (available at natural supermarkets)

  • ½ teaspoon salt

  • 1 clove garlic

  • 1 ½ teaspoons oregano

  • ½ teaspoon cumin

  • 6 peppercorns, crushed

  • 2 teaspoons ají p-p chile powder, or substitute hot red chile powder, such as cayenne or New Mexican Chimayó

  • 3/4 cup dry white wine


Coarsely grind the pork, round steak, bacon, salt, and garlic together a meat grinder or food processor. If you use a food processor, take care not to grind the meat too finely; you want the meat to have some texture.

Place the ground meats in a large ceramic bowl, add the remaining ingredients, mix thoroughly, cover, and refrigerate for 24 hours.

Form the meat into patties and fry them in a skillet over a medium heat for 3 to 4 minutes per side, or until no pink remains on the inside. Drain the patties on paper towels and serve hot.


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