Joe, as long as you have a fresh supply, take 1 part red vermouth, 2 parts good 100 proof rye, stir on the rocks with a dash of bitters. It does not improve my sausage making but it does improve my mood!

Jonathon Hi Johathan. Thanks for the guidance. between you and Joe I’ll be making sausage in my sleep!

Jonathon I had no idea that the sausage making guild was so friendly! I am not an experienced sausage maker by any means and the suggestions and guidance from you, and Joe, are treasured. While on the topic, do you make merguez, and if so do you have a good recipe? I’ve got lots of north african/middle eastern ingredients but never had, or made, merguez.

Joe, as long as you have a fresh supply, take 1 part red vermouth, 2 parts good 100 proof rye, stir on the rocks with a dash of bitters. It does not improve my sausage making but it does improve my mood!

Jonathon Hi Johathan. Thanks for the guidance. between you and Joe I’ll be making sausage in my sleep!

Joe Hell Hi Joe, and thanks for the guidance. I lived in Buenos Aires for a while and have eaten thousands of choripanes sandwiches and I’ve come close to duplicating the right recipe here in Chicago. Thanks to a friend down there, here is a recipe he thinks is what I should use. He does and says it is pure authentic: 500 g beef, 500g pork shoulder180g pork jowls (I’ll use belly), 3tsp. salt, 1 tsp. pepper, 1 tsp. oregano1 clove of minced garlic, 1/3 c. red (sweet) vermouth. Put meats through the medium plate, add the spices and vermouth and mix. to primary bind. Chill mixture and run it a second time through the medium plate, stuff, pan fry or grill, serve on a french roll or bread with chimmichurri sauce.

I have a recipe for Buenos Aires style chorizos, the kind I like more than anything (almost). They are not the same as other Argentine chorizos, and the recipe calls for pork jowls. My butcher can get them for me if I order a 10 lb. box of the damned things which wouldn’t even begin to fit in my freezer.

Does anybody have a suggestion for an appropriate substitute?

Keeping already ground and seasoned sausage mixture covered and in the refrigerator overnight and then waiting until the next day to run it through the stuffer? Is this a dumb thing to do? If it is an accepted practice what should I know before I do this? Do I add anything now or on the stuffing day?