Traditional Spanish and Argentine Chorizo Sausages
Chorizo Parrillero or Grilled Chorizo Sausage and Blood Sausage - Morcilla are part of nearly every BBQ in Argentina. Their shape and texture resemble sausages found in many other parts of the world; large and plump, but their taste set them apart. Excellent on the grill and very quick and easy to cook. Make sure to try our authentic Argentine Chimichurri grilling sauce as well!
The Spanish Chorizo Sausage is a pork sausage of many different varieties that has been enjoyed all over Spain for centuries. It is made by chopping or grinding the pork. Once this is done, the chorizo is marinated in spices and herbs, with garlic and smoked Spanish paprika, spicy or sweet, giving this sausage its distinctive flavor and deep red color. It is then cured to a hard sausage to be eaten sliced or a softer kind for cooking. We like this Spanish Sausage as it is traditionally eaten in Spain, sliced by itself or accompanied with crusty French-style bread. We also use it in stews and soups like lentils or bean and chickpea soup.