Chorizos Al Disco

Cooking Al Disco (in the disc) is a rugged, communal Argentine tradition.

It originated with rural gauchos who repurposed old steel plow discs into shallow, wide cooking vessels. Any Dutch oven or large pot will work great.

Ingredients

  • 3-4 medium Potatoes, peeled and sliced into 1cm thick rounds

  • 2 Large Onions, sliced into half-moons

  • 3 Bell Peppers (Red, Green, and Yellow), julienned

  • 2 Large diced Tomatoes, or 1 can of crushed tomatoes, or several smaller whole tomatoes (Cherry or Roma)

  • 3-4 cloves Garlic, minced

  • 1 cup Red or White Wine (optional)

  • 1 cup Beef or Vegetable Broth

  • Spices: 1 tbsp Smoked Paprika, 1 tsp Ají Molido (red chili powder (cayenne or other)), 2 Bay leaves, Salt, and Pepper

  • Optional: 1 cup fresh or frozen peas (added at the end for color)

Instructions

1. The Sear

Heat your disco (or a very large, heavy-bottomed skillet/Dutch oven) over an open fire or medium-high heat. Add a splash of oil. Sear the sausages whole until they are deeply browned on all sides, and release some fat.

  • Note: They don't need to be cooked through yet—we just want the color and the rendered fat. Remove them and set aside.

2. The Sofrito

In the same fat (add oil if necessary), add the onions and peppers. Sauté for 5–7 minutes until they soften. Add the garlic, paprika, and ají molido, stirring for 1 minute until fragrant.

3. Deglaze & Layer

Add the diced tomatoes or the broth here (if using whole tomatoes) and stir, scraping the bottom of the pan to get all those flavorful browned bits. Pour in the wine and let it bubble for 2 minutes to cook off the alcohol if using.

4. The Simmer

Add the potatoes, the broth (or the whole tomatoes here if using), and the bay leaves. Nestle the chorizos back into the liquid.

  • Lower the heat (or move the disco further from the flame).

  • Cover with a lid or foil.

  • Simmer for 20–25 minutes until the potatoes are fork-tender and the sauce has thickened into a rich gravy.

5. Finish

Stir in the peas if using. Taste and adjust for salt and pepper. Let it rest for 5 minutes before serving directly from the disco.

Serving Suggestions

  • Pan Campo: Serve with chunks of crusty rustic bread to soak up the sauce.

  • Choripán Style: In Argentina, these are often sliced and served inside a baguette.

  • Garnish: Top with fresh parsley or a drizzle of chimichurri.