Basque Chorizo Sausages with a KitchenAid
Basque Chorizo Sausage Made With a KitchenAid
This is NOT an 'easy RV recipe' but we wanted to share it anyway. (It's damn delicious!)Back Story: We're originally from Nevada. And Northern Nevada has a lot of Basque culture. This includes Basque restaurants where this chorizo is typically served as a dinner appetizer or as a breakfast sausage with eggs.Since we started travelling in our coach, we missed having this amazing dish. The only place that we knew that made it for direct sale was a Basque Deli in Carson City Nevada. They weren't open to shipping us some. So we had to come up with a way to make our own.
Servings 18
Cost 15.00*
Equipment
- 1 KitchenAid Blender with Grinding Attachment kit
- 3 big bowls
Ingredients
- 5 lbs Pork shoulder or Pork Butt
- 1 lbs Pork Back Fat (with no skin)
- 3/8 cup Deep Red Wine (Rioja Spanish Red - if you can get it)
- 3 tablespoons Kosher Salt
- 2 tablespoons Fresh Ground Black Pepper (Fine)
- 1 1/2 tablespoons Minced Garlic
- 4 tablespoons Sweet Spanish Paprika (not smoked)
- 2 tablespoons Piment d'Espellete or 1 tbsp. hot Hungarian Paprika (not smoked)
- 2 1/4 teaspoons Bittersweet Spanish paprika (not smoked)
- 2 teaspoons Ancho Chile Powder
- 1 tablespoon Olive Oil
- 12 feet Sausage Casings
Instructions
- Cut the meat and back fat into cubes (approximately 1"). Place into a large bowl
- Add the wine and olive oil to the meat mixture.
- Mix all the DRY ingredients (spices) and the garlic in a small bowl. Then mix into the meat.Put the bowl into a freezer for 2 hours. Also put the grinder attachment and all the grinder parts into the freezer for 2 hours.
- AFTER 2 HOURS:Attach the grinder system to the Kitchen Aid. Your meat is partially frozen. Stir it around in the bowl and then grind it with a medium grinder plate into another bowl. We found it useful to do 1/2 the bowl at a time, leaving the second 1/2 in the freezer to stay cold.
- After grinding, put the meat back in the freezer for30-40 minutes.Setup the grinder for the stuffing portion of the project. I highly recomend that you watch a couple Youtube videos on how to do the stuffing. This will make you nice and nervous as we were when we first tried this. But you'll find that it's actually not that hard.
Notes
These sausages freeze really well. But if you won't freeze them, cook and serve within 3 days.
* I say that the cost is about $15. HOWEVER - since many people don't have the spices listed, your original costs could be double. But you'll have enough spices to make several batches.
