Chorizo criollo

Instructions

1. Cut the meat and fat into small cubes, then pass them through a coarse grinder or chop them with a knife.
2. In a bowl, mix the meat with the salt, paprika, chili, pepper, oregano and garlic.
3. Pour in the red wine and mix thoroughly until the filling is smooth and sticky.
4. Let it marinate for 2 hours in the fridge so the flavours can soak in.
5. If you have casings, fill them with a piping bag, avoiding air bubbles, then twist every 12 cm; otherwise shape sausages in cling film.
6. Keep chilled and grill over low heat for 15 to 20 minutes, turning often, until cooked through.