Basque Chorizo

Submitted by Chef #1279881

"This is a new take on the old Basque chorizo recipe that I am still tweaking to get just right. It can be stuffed into hog casings, or used in place of h-burger for anything from chile, to lasagne also good with eggs or as a sandwitch. When cooking be carefull it is very juicy and needs to be poked when cooking in casings (It'll squirt)."

 

• Ready In: 1hr 30mins
• Ingredients: 11
• Yields: 6 lbs.
• Serves: 10

ingredients

• 5 lbs pork shoulder, coarsely ground
• 1 lb beef chuck, coarsely ground
• 3⁄4 cup paprika
• 5 tablespoons burrito seasoning mix
• 1⁄2 cup roasted garlic (chopped)
• 1⁄2 cup dry red wine
• 8 teaspoons kosher salt
• 4 teaspoons sugar
• 4 teaspoons fresh coarse ground black pepper
• 1⁄2 cup water
• 1 tablespoon pepper sauce (optional but recommended)

directions

1. Mix all ingredients in a container that you can refrigerate. Put in the fridge over night and mix again in the morning. Stuff into hog casings (or not). cook or grill to recommended temp (160 f ). Its easy to cut this recipe in half if you want just a little.
2. Or you can sub wild game for the meat in any amount if you are a hunter.
3. Just remember sausage needs a certain amount of fat for taste.