Whether it be chorizo, morcilla (blood sausage) or salchicha parrillera (a longer, thinner version of chorizo), a traditional Argentine asado (steak dinner) always starts with a pre-meal sausage. The kingpin of these choices is the chorizo as it is loved by almost everyone. Argentines like to begin a meal with these “embutidos” in order to set the tone for the evening which is bound to involve a seemingly endless supply of some of the finest steaks in the world. Normally, people limit themselves to a single chorizo so as to not ruin their appetite for the marathon to come, however those with plenty of room to spare will go for two because they are just that tasty.
More often than not these sausages are stuffed with pork and various spices such as salt, pepper and garlic, though other variations involve replacing the pork with beef or the addition of paprika, sweet red pepper, and hot chilli pepper flakes. Much like when shopping for morcilla, you will have to find the right butcher for you as recipes change from shop to shop. Look for the chorizos to be light pink in color, and try to avoid those with little gray spots because that suggests that they may have mixed older meat into the “embutido”. It is also recommended that you ask the butcher when the sausages were put together just to be sure. Grilling sausage in Buenos Aires requires a slightly different technique than that of coveted Argentine steaks.
Normally the asador (grill master) cooks over high heat and very quickly, but the chorizo needs to be cooked over lower heat so that the casing remains intact. Although it is up to you whether you want to puncture the casings with the intention of making a dryer sausage. Just be careful when you choose to do so as you may induce a hot geyser of grease to launch from your “embutido”. The chorizo is most commonly eaten with a fork and a knife when served at a Buenos Aires parrilla (Buenos Aires steakhouse), but it is most popularly eaten as a sandwich known as a choripan and topped with an original Argentine sauce called chimichurri.
Steak Buenos Aires 