Chorizo Sausage

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November 3, 2012 by argentinecuisine

The Chorizo Sausage in Argentina is a nationwide appetizer that is made of pork meat. It is popular in all parts of the country and is less spicy than other meats we eat. Since we are a nation of beef-lovers, could the succulent Chorizo be left behind?

We make Chorizo Sausage out of grass-fed beef too, and these sausages have to be cooked before we eat them. Mostly sausages are grilled and when there is a multi-course meal to be served the Chorizos are cooked first. We love our Chorizo Sausages with a succulent dipping of spicy mustard sauce, and the more famous Chimmichurri sauce. The latter has a garlicky flavor with tomatoes and onions making their presence felt along with the garlic, and lots and lots of herbs. Parsley is a main ingredient in the Chimmichurri sauce. Some people prefer to do away with the garlic completely.

The fun part of the Chimmichurri sauce is that it can be personalized to suit any palate. Though we have a standard recipe of the Chimmichurri sauce as a nation, every household makes it differently. Oregano lends its aromatic flavor to this versatile sauce.

Some people eat the Chorizo Sausage as a snack too. Snacks in Argentina are between dinner and lunch. Our lunches are between one and two in the afternoons.