Click for Cookbook LOGIN
"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Basque Chorizos Recipe

3.5 stars - based on 2 votes
  Tried it? Rate this Recipe:
 

 

This recipe for Basque Chorizos is from The Hatt, Jones and Susaeta Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
30 lbs. coarse ground pork. Get this at Colosimos in Salt Lake City, UT.
Casings for 30 lbs.of meat. (ask Colosimos how many you'll need).
8 cloves of garlic (large)
1 cup of salt
25 to 30 Red sweet peppers. Get them at Reams, (I use a few more).
Directions:
Directions:
Remove stems and seeds from peppers. Place in a large pan with enough water to cover the peppers (around 10 cups). Bring to boil and simmer for about one hour, or until the peppers are tender, turn the heat off and let it cool. Remove a few peppers at a time and put in a blender with 2 cups of the liquid from the peppers, add some of of salt and a few of the garlic bulbs.
Blend until really smooth. Pour into a large bowl.
Do the same with the remaining peppers, salt, garlic and pepper water.
Keep in the fridge or a very cold room, until ready to mix in the meat.
Stir the sauce and add by cups full a little at a time to the meat. Mix until all the meat is well mixed with the sauce. Cover with a plastic bag and tuck all the way around. Cover the top with a dish towel, put in a very cold place or refrigerator.
Mix the meat 2 times a day for 3 days, adding more sauce as needed,
Set everything up to make the Chorizos.
You will need some rubber gloves, masking tape, string for tying and thin ropes to hang the Chorizos. Don't forget a place to hang them (very cold room). Remove after 3 days and
Personal Notes:
Personal Notes:
The most delicious Basque sausage wrapped in a slice of French bread or used in Garbanzo soup.
Grandma Susaeta brought this recipe from Spain when she and Grandpa came to the USA. She made these sausages in her boarding house in Highland Boy, above Bingham Canyon Utah. This recipe has been passed down from generation to generation.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

4618W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!