Homemade Argentinian Grill Chorizo

Ever dreamed of biting into a perfectly grilled, juicy Argentinian chorizo? That smoky, garlicky, and mildly spiced flavor, bursting with juices, is the heart of any true Argentinian asado (barbecue) and the star of the legendary choripán sandwich. Forget the dry, crumbly stuff you might be used to; authentic Argentinian chorizo is a whole different beast! It’s fresh, it’s coarse, and it’s packed with incredible flavor. In this definitive guide, we’re going to walk you through every single step. You'll go from raw meat to grill-ready links and mouth-watering choripán right in your own kitchen. Get ready to impress your friends and family with your very own homemade Argentinian chorizo – it’s easier than you think!

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

Directions

1. Chill the Meat and Gear: Cut the pork shoulder, beef chuck, and pork fat into 1-inch (2.5 cm) cubes. Place them on a baking sheet and pop them into the freezer for 30-45 minutes until very cold but not frozen solid. While the meat chills, place your grinder head, blade, and plate in the freezer too. Keeping everything super cold is key to a clean grind and juicy sausage!
2. Mix the Seasoning & Wine: In a small bowl, combine the salt, sweet paprika, black pepper, minced garlic, dried oregano, and optional red chili flakes. Stir in the red wine and red wine vinegar. Let this mixture sit for a few minutes to allow the flavors to meld.
3. Grind the Meat: Set up your meat grinder with a coarse grinding plate (usually 6mm or 1/4 inch). Place a large bowl (preferably set over another bowl of ice) underneath to catch the ground meat. Grind the chilled meat and fat. The grind should be coarse and chunky, not a paste.
4. Mix Until Sticky & Test Seasoning: Add the seasoning and wine mixture to the ground meat. Using your hands (wearing gloves is a good idea!) or a stand mixer with a paddle attachment, mix the sausage thoroughly. Mix until the meat becomes sticky and cohesive, about 3-5 minutes. You'll notice the protein beginning to bind. To test the seasoning, fry a small patty of the mixture in a skillet until cooked through. Taste and adjust salt or other seasonings as needed.
5. Soak & Prep the Casings: While the meat chills slightly after mixing, rinse your natural hog casings under cool running water, both inside and out, to remove excess salt. Soak them in a bowl of warm water for at least 30 minutes to make them pliable. Run water through a section of casing to check for any holes.
6. Stuff and Link the Sausages: Attach your stuffing horn to your grinder or dedicated sausage stuffer. Carefully feed the prepped casing onto the horn, leaving a few inches dangling at the end. Begin stuffing the sausage mixture slowly, ensuring there are no air pockets. Stuff the casing firmly but not so tightly that it bursts. Once the casing is full, twist it into 6-inch (15 cm) links. To prevent unraveling, twist each subsequent link in the opposite direction.
7. Rest and Dry in the Fridge: Lay your linked chorizo sausages on a wire rack set over a baking sheet. Place them uncovered in the refrigerator overnight (12-24 hours). This crucial step allows the casings to dry out slightly, preventing tearing during cooking, and helps the flavors meld and develop.