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
Ingredients:
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
20g sugar
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
Directions:
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.'
—Kevin
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
Ingredients:
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
20g sugar
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
Directions:
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.'
—Kevin
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