Basque Chorizo

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: 1 hr 30 mins
• Serves: 10
• Yields: 6 lbs.

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.