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.
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.
