Recipes

Argentinian sausage

Mario Catalan

Executive Chef

Bar Vasquez

Baltimore
Md.
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Yield: 
12 servings
Ingredients: 
3
Lb
Pork shoulder
1
Lb
Pork fatback
11/2
Lb
Beef
4
Oz
Bacon
6
Oz
Malbec red wine
1
tbs
Fennel, ground
1
tsp
Nutmeg, ground
1
tbs
Freshly ground black pepper
5
tbs
Kosher salt
1
tbs
Pimentón
3
Oz
Garlic, chopped
1

Cut pork shoulder, fatback, beef and bacon into small chunks. Marinate chunks in wine, fennel, nutmeg, pepper, salt, pimentón and garlic overnight. Use a meat grinder to grind all of the meat. Put sausage meat into casing and then let sit for 1 to 2 days in refrigerator. When ready to serve, cook sausage on a wood grill. Reserve until needed.

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