Basque Chicken And Chorizo SautÉ Recipes

BASQUE CHORIZO

Basque Chorizo image

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).

Provided by kimdpd

Categories Meat

Time 1h30m

Yield 6 lbs., 10 serving(s)

Number Of Ingredients 11

Ingredients

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)

Steps:

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.
Or you can sub wild game for the meat in any amount if you are a hunter.
Just remember sausage needs a certain amount of fat for taste.

Nutrition Facts : Calories 690.8, Fat 49.7, SaturatedFat 17.4, Cholesterol 192.3, Sodium 1613.6, Carbohydrate 9.2, Fiber 3.2, Sugar 2.7, Protein 48.5

CHICKEN AND SAUSAGE BASQUE

Chicken and Sausage Basque image

This is a family recipe and I think you will find the chicken and sausage complement each other quite nicely in this dish.

Provided by southern chef in lo

Categories Chicken Breast

Time 40m

Yield 10 cups

Number Of Ingredients 19

Ingredients

2 lbs zucchini, cut into 3/4 inch thick slices
2 tablespoons olive oil
1 1/2 teaspoons salt
1 teaspoon pepper
3/4 lb Italian sausage (mild or hot)
1/2 teaspoon cumin
1 tablespoon butter, melted
1 medium onion, chopped
8 ounces small fresh mushrooms
2 garlic cloves, minced
1/4 cup olive oil
1 1/2 lbs boneless skinless chicken breasts, cut into slices
1 cup all-purpose flour
1 cup dry vermouth
1 (15 ounce) jar roasted sweet red peppers, coarsely chopped
1 tablespoon chopped fresh parsley
2 bay leaves
1/2 teaspoon dried basil
1/2 teaspoon dried thyme

Steps:

Sauté the zucchini in the 2 tablespoons of hot olive oil in large skillet over high heat for 3 minutes or until browned. Sprinkle with the salt and pepper; stir well. Remove from the pan with a slotted spoon and set aside.
Reduce the heat to medium high. Add the sausage and cumin to the skillet; cook 8 minutes or until browned and no longer pink. Drain, reserving 1 tablespoon of drippings in skillet. Cut sausage into ¾-inch pieces, set aside.
Add butter and next 3 ingredients to skillet; cook stirring often, until the onions are tender and mushroom liquid evaporates. Remove the vegetables from the skillet with slotted spoon.
Heat 1/4 cup of the olive oil in same skillet over medium high heat.
Dredge the chicken in the flour. Cook the chicken in hot oil for 8 minutes or until done turning once. Stir in the vermouth, the roasted red peppers, reserved sliced sausage, reserves vegetables, parsley, bay leaves, basil, and thyme. Bring to boil and simmer uncovered 5 minutes; discard bay leaf and serve.

Nutrition Facts : Calories 357.1, Fat 19.9, SaturatedFat 5.4, Cholesterol 62, Sodium 824.8, Carbohydrate 19, Fiber 2.8, Sugar 4.6, Protein 26

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