Pure pork creole chorizo

With a meat grinder and thick disc, chop the meat into pieces, then the bacon. Pour everything into a bowl and add all the seasonings. mix and knead.


heat the wine and add the finely chopped garlic cloves and cook for three minutes without boiling. Strain, discard the liquid and incorporate them into the preparation, kneading again. keep in the refrigerator not so cold until the next day. ()


the preparation of the casing is done by desalting it with plenty of running water, then immersing it in water with the dissolved nitrite to avoid unwanted putrefaction. before filling, hang it so that it drains well.


The filling can be done with a simple funnel, quite large, gathering the gut at the peak of the same, causing it to parade during the filling that should not be too tight.


the distance of the tie of each chorizo ​​is to the taste of the consumer, generally from 13 to 15 centimeters so that it is not said that a pittance is being served ... let them rest one day on the hook and in the refrigerator.


It is preferable to grill them with hard wood embers, usually for 15 minutes on each side, without piercing them, so that they cook with their own juices.

() a good alternative is that of Mr. Raúl Marozzi who puts the crushed garlic in the wine and then strains it, throws the garlic and puts the garlic-flavored wine in the preparation. because he tells me that garlic oxidizes and should not be put into the mixture. Garlic powder can also be used.

I personally do not grind the bacon, I cut it into small pieces with a knife and mix it with the meat. In this way, in the case of drying these chorizos in a cool, dry and somewhat ventilated place, and eating them as salami, the cut is more attractive and the flavor of the bacon can also be perceived.