Basque (spanish) Chorizo
From elgourmand 8 years ago
- 1-2 hrs to make
- Serves lots
I posted a chorizo recipe up here a few years back. That was/is Mexican Chorizo & this is Spanish Chorizo. Believe me, the two are not the same. I’m not talking about different by an inch; I’m talking a hundred yards or so. Read more If you use Mexican Chorizo in a dish calling for Spanish Chorizo it will completely change the dish. No, I am not being picky. Look at my recipe for Mexican Chorizo, and see the difference. Why do I post things like this? I run across, or want to cook, a recipe that calls for it, so I make it. You cannot buy this kind of thing in Samoa. In fact, I make a double batch because half of what I make gets split between The Hidalgo & Fepe. They, in return, drop off this and that thing, when they make it. Besides, this is better than any store bought stuff you’ll find. Keni was powerful fond of the Mexican Chorizo. Said she made it with venison. See less
Ingredients
- • 3 lbs. (1.4 kg.) pork shoulder (butt), chilled or semi frozen. shopping list
- • 2 lbs. (1 kg.) lean beef (roast type) chilled or semi frozen. shopping list
- • 1/3 cup Rioja or other earthy, dry red wine. shopping list
- • 3 Tbs. kosher salt. shopping list
- • 2 Tbs. freshly ground black pepper. shopping list
- • 1 1/2 Tbs. minced garlic. shopping list
- • 6 Tbs. sweet Spanish paprika* (not smoked). shopping list
- • 4 Tbs. smoked Spanish paprika or 2 tbsp. hot Hungarian paprika. shopping list
- • 2 tsp. Chile powder. shopping list
- • 3/4 pound (340 g) skinless pork back fat, chilled or semi frozen. shopping list
- • About 1 Tbs. olive oil. shopping list
How to make it
- 1. Put sausage grinding tool, large and medium cutting plates, grinder knife, and meat hopper in the freezer.
- 2. Cut pork shoulder into approximately 1-in. cubes and put in a very large bowl. Add wine and all seasonings to pork shoulder and toss to coat thoroughly, and then divide into two bowls. Cut fat into 1-in. cubes and put in a medium bowl. Freeze both shoulder and fat until semi frozen, about 2 hours. (Keep meat semi frozen for duration of recipe; otherwise it won't grind easily).
- 3. Assemble grinder and attach to the table, or whatever. Grind fat through large grinding plate, a few chunks at a time, into a medium stainless steel, or plastic bowl. Fat should fall crisply and cleanly out of the grinder; if it smears, it's too warm (return fat to freezer).
- 4. Bring out half of the pork shoulder; keep remaining half of shoulder frozen.
- 5. Grind pork through large grinding plate, a few chunks at a time, and return to freezer. Change to medium plate and grind remaining half of pork onto another large bowl See Photo. Yes, that’s a bit nitpicky.
- 6. Mix both grinds of pork & the fat together, using two large forks and breaking up any clumps of fat. If you’re thinking dough hooks on the standing mixer here, that works but don’t get carried away See Photo. Mix it, don’t beat it to death.
- 7. Form a small patty from mix and fry in olive oil in a small pan over medium heat to test seasonings See Photo. Taste and adjust salt and spices accordingly. If you would like the flavors to mellow, cover bowl with plastic wrap and chill 24 hours.
- 8. If you’re of a mind to have sausages, set up your grinder & do that.
- 9. Freeze sausages or patties at this point, or cook. See Photo
- I seldom put this in casings. I eat heaps of Chorizo but not Chorizo sausage. It gets combined with other stuff in another recipe.
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