Thanks for all the kind words!
My sons have been using this chorizo in everything: mixed with eggs, sliced & tossed in mac n' cheese, in black bean soup.
The chorizo really added a nice touch to the paella my wife made last Friday! Not overly hot, but the peppery-garlic flavor really was great!
I've had a few requests from folks for this recipe—or at least MY estimations of the amounts—so here they are. For a guideline, I used some of the amounts listed in Bruce Aidell's "Complete Sausage Book" but since some of the ingredients in THIS version were a bit different, I adjusted accordingly.
Country Basque Chorizo
makes SIX pounds
5 lbs. pork butt/shoulder
1.0 lb. beef chuck
1/2 Cup (126g) Sweet Spanish paprika (or Hungarian)
1/2 Cup (128g) Choricero Pepper puree
1 Tbl (10g) Espelette Pepper powder (more for added heat)
1 Cup fresh minced garlic
6 Tbsp dry red wine
44g kosher salt
11g coarsely ground black pepper (tellacherry preferred)
Pinch of ground clove or allspice
1&1/4 tsp Cure#1 (pink salt, dissolved in ¼ cup water)
30-32mm hog casings
Grind pork and beef through a 3/8” plate.
Combine ground meat with all ingredients.
Let stand overnight in refrigerator.
Stuff the next day. Hang links to dry at room temperature for one hour (or hang in smoker @120° with no smoke for 45-60minutes) until exterior is dry to touch). Add smoke. Well-seasoned sausage can take hardier-flavored woods so use personal preference.
After sausage has dried, increase the heat to 130-140 degrees F, and apply 2-3 hours of smoke. Continue raising temp over the course of the next 4-6 hours (top out @170°) until the desired IT (155°) is reached. Plunk ‘em in ice-bath & let them bloom for a hour or so before refrigerating. Refrigerate or freeze for longer storage.
That's pretty much it. Next time I'll add more of the espelette powder for more kick.'
Edited by Couger78 - 11/12/11 at 9:24pm