Makes 12 regular size chorizos or 20 cocktail size| Prep Time 1 hour | Cooking Time 15 minutes | Resting time:1 hour
- 5 pounds pork butt, fat an all, ground very coarsely
- 2 tbsp fennel Seed
- 2 tbsp garlic powder
- 2 tbsp onion powder
- Sausage casings
- Semi-soft bread rolls
- chimichurri sauce
- salt to taste
- Combine the meat with the spices in a stand mixer fitted with the paddle attachment.
- Cook a little piece so you can taste it. Adjust flavor as required.
- Place in a sausage stuffer and crank the stuffing so it comes out all the way to the stuffing tube.
- Place the casing on the tube. Start cranking the sausage stuffer and continue until all the stuffing is used.
- Roll into individual links (video coming soon).
- Let rest, then cook preferable on a grill at low temperature at the beginning, then charring the chorizos at the end of cooking.
- Split in half and served on a piece of bread, topped with chimichurri.
Choripan is short for pan (bread) and chorizo.
Because of the large Italian immigration, Argentine cuisine is suffused with Italian food. These chorizos are but one example. The addition of fennel seed is traditional in sausages from the Peninsula.
Choripan has become the quintessential Argentine sandwich, present in most barbecue parties and also served as a street food in the really famous “Carritos de la Costanera”, kind of a precursor to food trucks, along the shore of the River Plate (Río de la Plata, purported to be the widest river in the world.)
Most Argentines do not make their own chorizos, but learning how to is fun and interesting as you can adjust the flavor to your own taste.
Learn to make this and much more during our cooking class: