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?

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?

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.

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