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“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).”
READY IN:
1hr 30mins
SERVES:
10
YIELD:
6 lbs.
UNITS:
US

Ingredients Nutrition

Directions

  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.

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