Your favorite sausages?

[Muse]

I'll measure for you when I get home. Though it would be whatever size my rice bowl is.

Fair enough, if you like it, that's an endorsement.

 

[sdifox]

Fair enough, if you like it, that's an endorsement.

Actually I have no idea about if that recipe is any good. Just an example I googled. It is the right type and ingredients look sort of right.

One big diff is pork should not be minced, just small chunks.

Too lazy to make it, I just buy frozen ones.


Also, cooking rice wine has salt in it so adjust soy sauce amount.

 

[Muse]

Actually I have no idea about if that recipe is any good. Just an example I googled. It is the right type and ingredients look sort of right.

OK, I'll take that into consideration. I do endorse the chorizo recipe I linked, I've made it maybe 2 dozen times. I'll quote the details:

To Begin Chorizo: In a large bowl place:

• 2 Lb. ground pork.
• 3 1/2 tsp. salt
• 6 Tbl. pure ground red chile
• 6-20 small hot dried red chiles; tepine, Thai dragon, pico de gallo or the like, crushed
• 4-6 cloves garlic, minced
• 2 Tbl. dry leaf oregano
• 2 tsp. whole cumin seed, crushed
• 1 tsp. fresh ground black pepper
• 1 1/2 tsp. sugar
• 4 Tbl. good cider or wine vinegar
• 2 1/2 Tbl. water

Have everything cool. Break up the meat, sprinkle evenly with the rest of the ingredients, cut in with two forks until evenly mixed, then knead a bit with your hands until well mixed. At this point the chorizo will keep for at least a couple weeks in your refrigerator, or let it season for a couple days in your refrigerator, then wrap it in small packages, (3-4 oz. is about right for two people), and it will freeze fine for months. It can also be stuffed into casings and smoked like any other pork sausage.

 

[sdifox]

OK, I'll take that into consideration. I do endorse the chorizo recipe I linked, I've made it maybe 2 dozen times. I'll quote the details:

To Begin Chorizo: In a large bowl place:

• 2 Lb. ground pork.
• 3 1/2 tsp. salt
• 6 Tbl. pure ground red chile
• 6-20 small hot dried red chiles; tepine, Thai dragon, pico de gallo or the like, crushed
• 4-6 cloves garlic, minced
• 2 Tbl. dry leaf oregano
• 2 tsp. whole cumin seed, crushed
• 1 tsp. fresh ground black pepper
• 1 1/2 tsp. sugar
• 4 Tbl. good cider or wine vinegar
• 2 1/2 Tbl. water

Have everything cool. Break up the meat, sprinkle evenly with the rest of the ingredients, cut in with two forks until evenly mixed, then knead a bit with your hands until well mixed. At this point the chorizo will keep for at least a couple weeks in your refrigerator, or let it season for a couple days in your refrigerator, then wrap it in small packages, (3-4 oz. is about right for two people), and it will freeze fine for months. It can also be stuffed into casings and smoked like any other pork sausage.

Chorizos should not be ground meat...

<---- lived in Buenos Aires for 7.5 years and had an awful lot of choripan ( grilled chorizo in bread)

 

[Muse]

Chorizos should not be ground meat...

<---- lived in Buenos Aires for 7.5 years and had an awful lot of choripan ( grilled chorizo in bread)

So, you know about excess meat consumption by Argentinians!

 

[sdifox]

So, you know about excess meat consumption by Argentinians!

We used to budget 1kg of meat per person for bbq. Plus salad bread and drinks.

 

[Muse]

We used to budget 1kg of meat per person for bbq. Plus salad bread and drinks.

Doh! That's 2.2lb/person at one meal? No kidding? I don't eat that much meat in a week. I don't barbeque any more. I have a couple barbeques, coals, just don't do it. To much hassle and I don't eat that much meat.

 

[UglyCasanova]

Andouille

I cook with it all the time but wouldn’t say it’s my favorite. Some good boudin gets the crown imo.

 

[UglyCasanova]

Chorizos should not be ground meat...

<---- lived in Buenos Aires for 7.5 years and had an awful lot of choripan ( grilled chorizo in bread)

Pretty cool, what brought you to Buenos Aires?

 

[sdifox]

Doh! That's 2.2lb/person at one meal? No kidding? I don't eat that much meat in a week. I don't barbeque any more. I have a couple barbeques, coals, just don't do it. To much hassle and I don't eat that much meat.

And it gets put away. Mind you these are basically six hour affairs.

This is what you order at the restaurant. I think it it meant for two people.

 

[Muse]

And it gets put away. Mind you these are basically six hour affairs.

This is what you order at the restaurant. I think it it meant for two people.

OMG, a trip to Argentina might be difficult from the standpoint of temptation!!! I allow myself one sausage/week, maybe a little more, sparingly sliced into a skillet concoction or two.

 

[lxskllr]

Doh! That's 2.2lb/person at one meal? No kidding? I don't eat that much meat in a week. I don't barbeque any more. I have a couple barbeques, coals, just don't do it. To much hassle and I don't eat that much meat.

I used to make kabobs with tofu and vegetables that was marinated in a bbq sauce I can't recall the recipe of. Grill, and apply leftover sauce liberally. Very tasty, and no meat.

 

[sdifox]

OMG, a trip to Argentina might be difficult from the standpoint of temptation!!! I allow myself one sausage/week, maybe a little more, sparingly sliced into a skillet concoction or two.

Or just find a Brazilian rodizio restaurant locally

https://en.m.wikipedia.org/wiki/Rodízio

Rodizio in Brazil is super salty, but maybe it won't be in the US.

This is what an argentine azado looks like