These delicious sausages have a counterpart all over Latin America. The ingredients can vary widely; some recipes call for saltpeter, some use all pork, some include spices such as cloves and cinnamon, and still others prefer vinegar or wine. I have included this rather traditional recipe from Argentina utilizing the famed ají p-p, the “bad word” chile; for a substitute, use pure hot red chile powder, such as New Mexico Chimayó. In Argentina, these sausages are almost always included at an asado–a barbecue. Note: This recipe requires advance preparation.
Ingredients
- 2 lbs boneless pork
- 1 lb round steak
- 1/2 lb fresh bacon (available at natural supermarkets)
- 1/2 tsp salt
- 1 clove garlic
- 1 1/2 tsp oregano
- 1/2 tsp cumin
- 6 each peppercorns, crushed
- 2 tsp ají p-p chile powder, or substitute hot red chile powder, such as cayenne or New Mexican Chimayó
- 3/4 cup dry white wine
Servings: servings
Instructions
- Coarsely grind the pork, round steak, bacon, salt, and garlic together a meat grinder or food processor. If you use a food processor, take care not to grind the meat too finely; you want the meat to have some texture.
- Place the ground meats in a large ceramic bowl, add the remaining ingredients, mix thoroughly, cover, and refrigerate for 24 hours.
- Form the meat into patties and fry them in a skillet over a medium heat for 3 to 4 minutes per side, or until no pink remains on the inside. Drain the patties on paper towels and serve hot.
Share this Recipe
Powered byWP Ultimate Recipe
The following two tabs change content below.
Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
Latest posts by Mark Masker (see all)
- 2024 Scovie Awards Call for Entries - 07/07/2023
- 2024 Scovie Awards Early Bird Special: 3 Days Left - 06/29/2023
- 2024 Scovie Awards Early Bird Deadline Looms - 06/25/2023
