How to Make Argentine Chorizo and Morcilla Sausages at Home

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Argentine chorizo and morcilla are traditional sausages that add authentic flavor to your meals. Making these sausages at home allows you to enjoy fresh, flavorful, and customizable options. In this guide, you’ll learn the steps to craft your own Argentine-style chorizo and morcilla from scratch.

Ingredients Needed

  • For Chorizo:
  • 500g ground pork
  • 3 cloves garlic, minced
  • 1 tablespoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon red wine vinegar
  • Natural sausage casings
  • For Morcilla:
  • 300g pig blood (fresh or frozen)
  • 200g rice, cooked
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Natural sausage casings

Preparing the Chorizo

Start by mixing the ground pork with minced garlic, smoked paprika, chili powder, salt, black pepper, and red wine vinegar. Ensure all ingredients are thoroughly combined to create a uniform mixture. Soak the sausage casings in warm water and rinse well. Stuff the casings with the seasoned pork mixture, being careful not to overfill. Twist the sausages into individual links and refrigerate for at least 24 hours to allow flavors to meld.

Preparing the Morcilla

In a mixing bowl, combine the pig blood with cooked rice, chopped onion, minced garlic, cumin, salt, and black pepper. Mix well until all ingredients are evenly incorporated. Rinse the sausage casings thoroughly and soak them in warm water. Carefully fill the casings with the blood and rice mixture, tying off the ends. Arrange the morcilla links on a tray and refrigerate for several hours or overnight before cooking.

Cooking and Serving

Both chorizo and morcilla can be cooked by grilling, pan-frying, or baking. For grilling, cook over medium heat until nicely charred and cooked through. Morcilla typically requires less cooking time; fry until heated through and slightly crispy on the outside. Serve these sausages with traditional Argentine sides like chimichurri, grilled vegetables, or crusty bread for an authentic experience.

Tips for Success

  • Use fresh, high-quality ingredients for the best flavor.
  • Ensure casings are properly rinsed to prevent spoilage.
  • Allow the sausages to rest in the refrigerator for at least 24 hours for optimal flavor development.
  • Experiment with spice levels to suit your taste preferences.

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