Chorizos Uruguayos (Uruguayan Sausages) (Uruguay)

[nverland]

Chorizos Uruguayos (Uruguayan Sausages) (Uruguay)

Sausage casing
4 lbs (1.8 Kg) boneless pork butt or shoulder,
cut into 1-inch (3 cm) cubes
3 lbs (1.3 Kg) boneless beef sirloin or chuck,
cut into 1-inch (3 cm) cubes
2 lbs (900 g) pork fat cut into 1-inch (3 cm) cubes
1 cup (250 ml) white wine
3 Tbs (45 ml) powdered dried oregano
3 Tbs (45 ml) salt
2 Tbs (30 ml) garlic powder
1 Tbs (15 ml) paprika
1 Tbs (15 ml) sugar
1 Tbs (15 ml) ground white pepper

Soak the sausage casing in warm water for 10 to 15 minutes and
run cold water through it to clean it thoroughly inside and out.
Combine all the remaining ingredients in a large bowl and toss to
distribute the seasonings evenly. Grind in a meat grinder on the
coarsest setting and stuff into the sausage casing. Twist at intervals
of 5 to 6 inches (12-15 cm) and place on a tray in a single layer.
Refrigerate uncovered for 24 hours to allow the sausages to dry a
bit and for the seasoning to mature. Grill or fry until cooked through.
Will keep frozen for up to 3 months. Makes about 9 pounds (4 Kg).