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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 4 |
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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). 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.
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