Chorizo Criollo (Chorizo Sausage from Argentina)

Ingredients

• 2 pounds boneless pork

• 1 pound round steak

• ½ pound fresh bacon (available at natural supermarkets)

• ½ teaspoon salt

• 1 clove garlic

• 1 ½ teaspoons oregano

• ½ teaspoon cumin

• 6 peppercorns, crushed

• 2 teaspoons ají p-p chile powder, or substitute hot red chile powder, such as cayenne or New Mexican Chimayó

• 3/4 cup dry white wine

Instructions

Coarsely grind the pork, round steak, bacon, salt, and garlic together a meat grinder or food processor. If you use a food processor, take care not to grind the meat too finely; you want the meat to have some texture.

Place the ground meats in a large ceramic bowl, add the remaining ingredients, mix thoroughly, cover, and refrigerate for 24 hours.

Form the meat into patties and fry them in a skillet over a medium heat for 3 to 4 minutes per side, or until no pink remains on the inside. Drain the patties on paper towels and serve hot.