Top 4 Argentinian Sausage Dishes

Don Julio is a producer that uses meat exclusively from its own farm. On the farm, Hereford and Aberdeen Angus cattle are raised, fed solely on grass, and grown using regenerative grazing methods. This approach allows for sustainable farming and high-quality meat production. Don Julio owns a renowned restaurant in Buenos Aires, famous for its top-tier meat products, including house-made sausages. The sausages served at the restaurant, such as morcilla (blood sausage), salchicha, and chorizo, are made from meat sourced from the farm, using traditional techniques and spices. The meat is dried and aged to achieve optimal flavor and texture. All products are handcrafted, in line with the highest quality standards.Expand

A true Argentinian asado is only complete with chorizo, a fresh pork (or beef or pork and beef) sausage seasoned with paprika, pepper, oregano, and garlic. It is briefly soaked in water and then grilled until the outside is charred, but the insides remain juicy. Still, chorizo sausage is nearly impossible to overcook thanks to its high-fat percentage. Chorizo is typically served as an appetizer and as a sandwich, inside a bread roll, smothered in chimichurri sauce. Expand

Salchicha parrillera is a thin, long, fresh, and coiled Argentinian sausage that is very similar to chorizo. They only differ in shape. For barbecuing, it’s usually shaped into a tight spiral and secured with long toothpicks that are pierced into the center of the sausage to keep it in place. It is grilled over low to medium flame and often turned until crispy on the outside. The grilled sausage is served with bread and chimichurri sauce. Expand

Morcilla a la parilla is a sausage dish that’s prepared by grilling morcilla blood sausage. Every morcilla is different. Some are savory, seasoned with salt, pepper, garlic, and onion, and some are sweeter and have things like raisins, cloves, and nuts, so the dish is each time different depending on the sausage used. Also, because morcilla is a pre-cooked sausage, technically, it is only heated on the grill, not cooked. It can be eaten plain or spread on bread. Expand

Chorizo a la pomarola is a dish consisting of chorizo sausages slowly cooked in a rich and flavorful tomato-based sauce. This dish, deeply rooted in South American cuisine, reflects the strong influence of Italian and Spanish immigrants who introduced sausages and tomato sauces to the region. Over time, it evolved into a comforting and hearty meal commonly enjoyed with rice, mashed potatoes, or crusty bread. The preparation of chorizo a la pomarola begins with browning fresh pork or beef chorizos to enhance their smoky flavor. In the same pan, onions, garlic, and bell peppers are sautéed in olive oil before adding tomatoes, bay leaves, paprika, salt, and pepper. Some variations include carrots for natural sweetness or a splash of red wine to deepen the sauce’s complexity. The chorizos are then simmered in the sauce until tender, allowing the flavors to meld together. This dish is often served as a main course, accompanied by white rice or bread to soak up the rich sauce. Some versions incorporate spicy chili peppers for extra heat, while others use broth or wine to enhance the depth of flavor. Regardless of the variation, chorizo a la pomarola remains a staple in South American cuisine, valued for its simplicity and robust taste. Whether enjoyed at home or in a local restaurant, it continues to be a beloved comfort food that embodies the warmth and tradition of Argentinian and Uruguayan cooking.Expand