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

10 serv.

pork shoulder, coarsely ground↗5 lbs
beef chuck, coarsely ground↗1 lb
paprika↗3⁄4 cup
burrito seasoning mix5 tablespoons
roasted garlic (chopped)1⁄2 cup
dry red wine↗1⁄2 cup
kosher salt↗8 teaspoons
sugar↗4 teaspoons
fresh coarse ground black pepper↗4 teaspoons
water↗1⁄2 cup
pepper sauce (optional but recommended)↗1 tablespoon

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App