Top 5 Argentinian Cooked Sausages

Chorify is an Argentinian producer specializing in barbecue products, with a particular focus on chorizo, morcilla, and provolone. Their rich selection includes a wide variety of chorizos – from classic, traditional recipes to innovative stuffed versions filled with cheeses like provolone, cheddar, and mozzarella, as well as more unique combinations featuring fig, walnut, and pancetta. What sets Chorify apart is their carefully selected high-quality ingredients and artisan-style production, which guarantees authentic flavor and a distinctive character in every product.

In addition to chorizo, they offer a range of morcillas – from traditional to those enriched with dried fruits, vegetables, or cheese – as well as provolone, perfect for melting on the grill and enjoying as part of any asado.Expand

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

Morcilla vasca is a cooked blood sausage distinguished by its sweet profile, made from pork blood mixed with pork fat, onions, sugar, raisins, nuts such as walnuts or almonds, and warm spices, formed into thick links with a dark exterior and a soft, moist interior that is gently crumbly and balanced between savory depth and pronounced sweetness. The sausage took shape as Basque immigrant butchery practices merged with Argentine pork processing, where blood sausages were adapted to local tastes and asado culture, and where the addition of dried fruit and sugar created a clear contrast to more savory regional morcillas while remaining compatible with grilling and communal meals. Preparation involves slowly sautéing onions until fully softened, combining them with strained fresh pork blood, cooked pork fat, sugar, raisins, nuts, salt, and spices, filling the mixture into natural casings, and gently poaching the sausages so the blood coagulates evenly without splitting, after which they are cooled and rested before use. Common variations include adjustments to sweetness level, the choice of nuts, or the inclusion of orange peel or cinnamon, while the defining feature remains the deliberate use of sugar and dried fruit, which sets it apart from other Argentine blood sausages. Morcilla vasca is eaten hot or warm, most often grilled as part of an asado, served with bread or simple salads, and it is also sliced for plates where its sweet-savory character pairs well with bitter greens, acidic condiments, or plain starches rather than spicy sauces.Expand

Argentine morcilla is a blood sausage made from pig’s blood mixed with ingredients such as rice or grain, onions, pork fat, and spices, shaped into thick links with a dark exterior and a moist interior that ranges from soft to slightly firm, providing a savory, iron-rich flavor balanced by rice and aromatics. In Argentina the sausage became deeply embedded in the asado criollo barbecue culture, forming part of the set of grilled meats and offal that reflect both Spanish culinary inheritance and local cattle-and-hog processing practices where fresh blood, rice, and aromatic vegetables were incorporated to extend yield and enrich flavor. Preparation begins with collecting and straining fresh pig’s blood, sautéing onions until soft, mixing the blood with cooked rice, diced pork fat, salt, pepper, oregano, and other seasonings, filling the mixture into natural pork casings, and poaching the sausages gently so the proteins set evenly without bursting, after which the links are cooled and may be grilled or warmed before eating. Common variations include versions with rice that produce a slightly firmer texture, meat-only variants without rice, and morcilla vasca which incorporates ingredients such as raisins, nuts, and sometimes spices like nutmeg or paprika, while the defining feature remains the use of blood as the primary binder with onions and complementary seasonings. Argentine morcilla is eaten hot or warm, most often grilled as part of an asado alongside chorizo, ribs, and other achuras, and it is also served in sandwiches called morcipán with chimichurri or simply with bread and salad, where its rich, savory character pairs with acidic condiments and the smoky flavor of the grill.Expand