Chorizo Criollo and Chimmichurri recipies

A special Summer Bar-B-Que recipe – Chorizo Criollo and thanks to El Turco’s Brother-in-Law in Argentina for sending me this – makes about 2 Kilos

1.25 kilo minced shoulder of pork.
1 kilo minced beef.
44gr. salt.
10 gr. ground ‘aji’ (you can substitute cayenne pepper seed for this).
4 gr. ground black pepper.
2 gr. ground nutmeg.
6 cloves of garlic.
1 glass of white wine.
3 gr. ground fennel seeds.

The meat mix should only be minced once to get the right consistency.
Mix up the spices and mix into the meat well.
Heat the wine, add the garlic cloves (crushed) and boil for three minutes, strain and add the garlic to the mix.
Leave the whole mix, covered, in the fridge for about 10 hours then stuff it into your preferred casings.
You could always ask the Proper Sausage Company to do it for you.

No bar-b would be complete without Chimmichurri sauce. It goes with any kind of meat from the grill
300 ml. Olive oil.
200 ml. Red wine vinegar (you can experiment with proportions or types of vinegar though I'm begining to find that less vinegar is better).
2 Tbsp. orégano
2 Tbsp. cayenne pepper (crushed type are better than ground)
1/2 Tbsp. cumin
3 crushed cloves of garlic
1 large tomato, finely chopped
1 Tsp. salt
1 cup of chopped, fresh parsley
1 Tsp. thyme
1 pinch of ground black pepper

Mix it all well together and leave to stand in the fridge for a few hours before using - Tip; Don't blend it or whizz it as it ruins it - I know.

The Mega-Stuffer

The Proper Sausage Company are proud to announce the arrival of a smart piece of hardware, none other than a 'Trespade' Mark 5V sausage stuffer, this will make our lives so much easier and allow us to produce even more. Another great piece of news is it looks as if we have a backer so things will be going global. Meanwhile, our products are available from the usual outlets.