Basque Chorizo

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

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.

pork shoulder, beef chuck, paprika, burrito seasoning mix, garlic, dry red wine, kosher salt, sugar, fresh coarse ground black pepper, water, pepper sauce

Taken from www.food.com/recipe/basque-chorizo-410871 (may not work)