Basque Style Chorizo

Discussion in 'Sausage' started by mulepackin, Apr 7, 2009.

  1. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Awhile back we had a thread that mostly showed Mexican chorizo. There was some interest for Spanish chorizo. I have a buddy who really likes this. He gave me an early birthday gift of a Basque cookbook. It has a Basque style chorizo recipe in it. Thought I'd share it for everyone. about a 2# recipe.

    Basque Style Chorizo

    1 1/2 tsp. cumin seeds
    1 1/2 tsp. dried red pepper flakes
    2 tsp. coriander seeds
    1 tsp. granulated sugar
    2 1/2 tsp. coarse salt
    1 Tbsp. paprika
    1/2 tsp whole black peppercorns
    6 cloves garlic minced
    1 1/2# lean pork cut into 2-3 in. strips. (I would cube it into 1 in. cubes)
    1/2 lb. fresh pork fat cut into 1" cubes
    1/2 Cup heary red wine

    Combine cumin, pepper flakes, and coriander in a small skillet and shake over moderate heat until the seeds begin to crackle. Combine toasted seeds with sugar, salt, paprika, and peppercorns, then toss with pork and fat.
    Grind seasoned pork through meat grinder with medium-coarse plate. Add wine and mix well.
    Stuff into hog casings and link into 8 in. links. Hang in airy place for 3 to 4 hours. Use within 3-4 days or freeze.
    To cook, pierce all over with a pin. Place in a large skillet with 1/2 in. water, and heat over moderate heat, turning frequently, until the water evaporates and the sausages are browned.
  2. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Thanks for sharing that Mulepackin, I've used R. Kutas's recipe many times but this sounds like it might be much better. I don't think his uses the cumin and corriander or sugar. Add a another one to the list.
  3. pantherfan83

    pantherfan83 Smoking Fanatic

    I much prefer strips. I make mine as long as possible. Get one end started and the auger will pull the rest in while you are reaching for the next.

    Thanks for the recipe. I'm going to keep it for future use.
  4. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    mule, that sounds absolutely delicious - thanks for posting it!

    now if you don't mind, i think i'll steal it for my files.......;)
  5. venture

    venture Smoking Guru OTBS Member

    This recipe definitely has the look of the sausage made by a Basque friend who is a restaurant owner.

    Thanks for posting! And points!
  6. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    That sounds really good Mulepackin. Thanks
  7. nomorecoop

    nomorecoop Meat Mopper SMF Premier Member

    Thanks for the recipe!!! I've had chorizo on my to do list & this took it over the top!!!
  8. desertlites

    desertlites Master of the Pit OTBS Member

    love the stuff-thanks mule.

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