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).
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INGREDIENTS
Nutrition- 5lbs pork shoulder, coarsely ground
- 1
- 3⁄4cup paprika
- 5tablespoons burrito seasoning mix
- 1⁄2
- 1⁄2cup dry red wine
- 8teaspoons kosher salt
- 4teaspoons sugar
- 4teaspoons fresh coarse ground black pepper
- 1⁄2cup water
- 1tablespoon pepper sauce (optional but recommended)
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DIRECTIONS
- 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.
- Or you can sub wild game for the meat in any amount if you are a hunter.
- Just remember sausage needs a certain amount of fat for taste.
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