Basque Chorizo And Beans Recipe Recipe For Stuffed

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BASQUE CHORIZO



Basque Chorizo image

Every year, cousins Brett Wittman and Jason Marwedel compete in a Basque sausage-making contest in California's Sacramento Valley, along with uncles, an aunt, and even Jason's mother. This is a version of their prize-winning sausage. It's a flavorful explosion of five different kinds of chiles--four of them Spanish-style and the fifth a nod to California, ancho chile powder.

Provided by Brett Wittman and Jason Marwedel, Sacramento, CA

Time 5h

Number Of Ingredients 13

5 pounds pork shoulder (butt), chilled or semifrozen
1/4 cup plus 1 tbsp. Rioja or other earthy, dry red wine
3 tablespoons kosher salt
2 tablespoons freshly ground black pepper
1 1/2 tablespoons minced garlic
3 1/2 tablespoons sweet Spanish paprika* (not smoked; pimentón dulce)
2 tablespoons piment d'Espellete* or 1 tbsp. hot Hungarian paprika
2 1/4 teaspoons bittersweet Spanish paprika* (not smoked; pimentón agridulce)
2 teaspoons ancho chile powder
2 teaspoons sweet smoked Spanish paprika* (pimentón de la Vera)
3/4 pound skinless pork back fat*, chilled or semifrozen
About 1 tbsp. olive oil
12 feet of hog casings*

Steps:

  • Put sausage grinding tool, large and medium cutting plates, grinder knife, and meat hopper in the freezer.
  • Cut pork shoulder into approximately 1-in. cubes and put in a very large bowl. Add wine and all seasonings to pork shoulder and toss to coat thoroughly, then spread on 2 rimmed baking sheets. Cut fat into 1-in. cubes and put in a medium bowl. Freeze both shoulder and fat until semifrozen, about 2 hours. (Keep meat semifrozen for duration of recipe; otherwise it won't grind easily).
  • Assemble grinder and attach to stand mixer following manufacturer's instructions, making sure the chilled grinding tool is fully inserted (you have to twist it in). Grind fat through large grinding plate, a few chunks at a time, into a medium stainless steel bowl. Fat should fall crisply and cleanly out of the grinder; if it smears, it's too warm (return fat to freezer).
  • Transfer half of pork shoulder to a large bowl; keep remaining half of shoulder frozen. Grind pork through large grinding plate, a few chunks at a time, back onto its baking sheet and return to freezer. Change to medium plate and grind remaining half of pork onto another baking sheet or large bowl.
  • Mix both grinds of pork together with fat, using two large forks and breaking up any clumps of fat.
  • Form a small patty from meat and fry in olive oil in a small pan over medium heat to test seasonings. Taste and adjust salt and spices accordingly. If you would like the flavors to mellow, cover bowl with plastic wrap and chill 24 hours before continuing; for a spicier sausage, proceed with the recipe.
  • Continue forming patties, or make sausages by stuffing meat into casings. To stuff meat into casings, put grinding mechanism, meat hopper, and ground meat back in freezer. Flush casings with warm water using a small funnel inserted in one end of casing (do this in a clean sink). Soak casings in warm water at least 30 minutes and up to 1 hour.
  • Follow manufacturer's instructions for assembling stuffer and attaching to mixer, using the medium-size horn and greasing it with butter or lard. Push casings all the way onto the horn in one long piece, as though you were putting on a stocking. Knot the end of the casing. Take out 1/4 of meat from freezer and keep rest in freezer as you work (if it warms up, it will gum up the machine and won't have as nice a texture when cooked).
  • Guide meat into casings so it packs tightly and firmly and let finished sausages coil into a bowl. As each reaches the length you like--about 6 to 8 inches and slim is standard for this chorizo--twist it into an individual sausage link or tie off with kitchen twine. Prick any air holes with a sharp toothpick.
  • Freeze sausages or patties at this point, or cook. For sausages: Grill over indirect 300° heat or pan-cook over medium heat until they're plump, browned, and shiny (an instant-read thermometer inserted lengthwise reads 145°). For patties: Grill or pan-cook until crisp-edged and browned.
  • * A good one-stop shopping source for the paprikas in this recipe is spanishtable.com. Pre-order back fat and hog casings from a butcher shop.
  • Fresh chorizo keeps, chilled, up to 3 days; frozen in 2 layers of resealable plastic bags, up to 3 months. Cooked chorizo keeps 1 week; frozen, up to 5 months.
  • Note: Nutritional analysis is per sausage.

Nutrition Facts : Calories 221, Carbohydrate 1.5, Cholesterol 54, Fat 17, Fiber 0.8, Protein 14, SaturatedFat 6, Sodium 498

CHORIZO-STUFFED PORK LOIN WITH BRAISED BEANS



Chorizo-stuffed pork loin with braised beans image

Enjoy our chorizo-stuffed pork loin with braised beans for Sunday lunch. The chorizo stuffing helps to give lovely, succulent meat as well as bags of flavour

Provided by Good Food team

Categories     Dinner

Time 2h50m

Number Of Ingredients 15

1 tbsp fennel seeds
1.3kg pork loin (ask your butcher for a piece from the rib end as this will have more fat), bone out, skin on and scored (see tip below)
2 tbsp olive oil
4 red onions, 1 finely chopped, 3 cut into wedges
2 garlic cloves, crushed
100g crusty bread, torn into small chunks
1 lemon, zested and juiced
small bunch of thyme
250g chorizo-style sausages, about 4 sausages (not the cured kind)
2 red peppers, cut into large chunks
50ml dry sherry
1 chicken stock cube, crumbled
2 tsp smoked paprika
2 x 400g cans butter beans, drained
small bunch of parsley, chopped

Steps:

  • Pound the fennel with 1 tbsp sea salt in a pestle and mortar to a fine dust. To butterfly the pork, lay on a chopping board skin-side down. Using a sharp knife, cut between the fatty layer just beneath the skin and the loin, rolling the meat to the side but leaving the meat and fat/skin connected at one end. Where you have a hinge, cut another line into the side of the thickest part of the meat, halfway down. Keep cutting in that direction to the other end of the loin, but not all the way through. Open the meat out. Rub in the fennel and salt, then set aside while you make the stuffing. Heat the oven to 200C/180C fan/gas 6.
  • Heat 1 tbsp oil in a frying pan, add the finely chopped onion and cook over a low-medium heat until softened, about 8 mins. Stir through the garlic, cook for another minute, tip into a bowl, then leave to cool.
  • Tip the bread into a roasting tin. Bake for 10 mins, or until crisp and golden, then leave to cool. Turn the oven up to 240C/220C fan/gas 9.
  • Crush any large chunks of bread to crumbs in your hands and add to the bowl of garlic and onion, along with the lemon zest. Pick the leaves from half the thyme sprigs and add these too, followed by the sausagemeat, squeezing it out from the skins. Scrunch everything together well using your hands.
  • Pat the pork meat and skin dry with kitchen paper. Spread the stuffing evenly over the opened fleshy part of the pork, then roll the meat around the stuffing. Lay four-five pieces of string on a board, place the rolled-up meat on top, wrap the skin around the meat, then securely tie the string around the whole loin to make a neat cylinder. Rub the remaining oil over the exposed meat and salt into the skin.
  • Put the loin in a large roasting tin and roast for 20 mins. Lower the heat to 180C/160C fan/gas 4 and continue cooking for 1 hr.
  • Remove the tin from the oven. If there is a lot of fat in the tin, carefully pour some away so you're left with a thin coating on the base of the tin. Tip the onion wedges, peppers and remaining thyme sprigs around the pork, then add the sherry, stock cube and paprika. Season and mix everything together, then return to the oven for 30 mins.
  • Stir the beans into the veg in the roasting tin and squeeze over some lemon juice. If the beans look dry, add a splash of water. Return to the oven for another 10 mins.
  • Remove the tin from the oven. Lift the pork onto a baking tray and cover the beans to keep them warm. Turn the oven up to 240C/220C fan/gas 9 and roast the pork for a final 10-15 mins to help the skin crackle. If you don't see bubbles popping on the surface, try grilling it for a few minutes, but keep a close eye on the crackling as it will burn easily. If you have a meat thermometer, the temperature should read 75C. Remove from the oven, cover loosely with foil and leave to rest for 10-15 mins.
  • Reheat the beans gently on the hob, then transfer to a large platter. Scatter with parsley. Slice the pork thickly and lay on top of the beans with shards of crackling.

Nutrition Facts : Calories 796 calories, Fat 45 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 61 grams protein, Sodium 4.8 milligram of sodium

ANDALUSIAN STYLE CHORIZO WITH BEANS RECIPE



Andalusian style chorizo with beans recipe image

A quick and easy Spanish style stew made in one pot, using chorizo sausage, onions, beans and wine in a tomato sauce. Great for a simple main course for lunch or dinner

Provided by Jessica Dady

Categories     Brunch, Lunch, Snack

Time 35m

Yield Serves: 4

Number Of Ingredients 11

250g (8oz) smoked chorizo sausage, casing removed
1 onion, peeled and chopped
2 sticks celery, chopped
1 red pepper, deseeded and sliced
1-2 cloves garlic, peeled and chopped
150ml (¼ pint) dry white wine
400g can plum tomatoes
Salt and freshly ground black pepper
410g can cannellini beans or chickpeas
Fresh parsley, to garnish
Crusty bread, to serve

Steps:

  • Fry the chorizo in a large frying pan, until it releases its oil. Add the onion, celery, red pepper and garlic, and cook until softened.
  • Stir in the wine, plum tomatoes and seasoning and simmer for 15 mins stirring occasionally to break up the tomatoes, until the sauce thickens.
  • Add the beans or chickpeas and simmer for a further 5 mins. Sprinkle generously with parsley and serve hot, or just warm.

Nutrition Facts : @context https, Calories 450 Kcal, Sugar 9.2 g, Fat 24.7 g, SaturatedFat 9.0 g, Sodium 2.59 g, Protein 23.9 g, Carbohydrate 23.0 g

PORK AND BEANS WITH CHORIZO



Pork and Beans With Chorizo image

Make and share this Pork and Beans With Chorizo recipe from Food.com.

Provided by LifeIsGood

Categories     Pork

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

8 -10 ounces spanish chorizo, casing removed
2 tablespoons extra virgin olive oil
1 large onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
4 garlic cloves, chopped
1/3 cup vermouth or 1/3 cup white wine
2 (15 ounce) cans pinto beans, rinsed and drained
14 1/2 ounces canned chopped tomatoes (fire roasted is great)
1 cup chicken broth or 1 cup chicken stock
kosher salt & freshly ground black pepper

Steps:

  • Cut the chorizo in half lengthwise and then crosswise into about 1/2-inch pieces. Heat up the olive oil in a big saucepan, over med-high heat. Add the chorizo and cook for approximately 5 minutes or until the pieces are lightly browned . Remove the chorizo and set aside.
  • Remove all but about 2 T of the chorizo flavored oil from the pan. measure the chorizo-flavored oil from the saucepan and put the pan back over medium-low heat. Add the onion and cook for about 4-5 minutes. Add the bell peppers and cook for another 2 minutes. Add the garlic and cook about 1 more minute. Next, add the sherry and simmer for about 2-3 minutes, or until it has reduced by approximately half.
  • Next, add the beans, tomatoes and chicken stock to the saucepan. Simmer this for about 15 mintues. Mash the mixture a bit to crush some of the beans. Lastly, stir in the chorizo and season with salt and pepper , to taste.

CHORIZO-STUFFED POBLANO PEPPERS



Chorizo-Stuffed Poblano Peppers image

A highly-seasoned chorizo with onions, fresh garlic, black beans, and corn is perfect for stuffing poblanos. The spice from the chorizo pairs well with the natural sweetness from the corn. You can top it with cheese if you like. Try serving at your next gathering, your family and friends will love it.

Provided by CookingWithShelia

Categories     Poblano Pepper Recipes

Time 35m

Yield 4

Number Of Ingredients 8

1 pound chorizo sausage
1 medium onion, chopped
1 cup canned black beans
1 cup frozen corn
6 leaves fresh basil, chopped
nonstick cooking spray
4 medium poblano peppers, halved lengthwise and seeded
¼ cup shredded Cheddar cheese, or to taste

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir chorizo and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Add beans and corn; mix well. Turn heat to medium-low and add basil. Cover and simmer for 10 minutes.
  • Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with nonstick spray.
  • Fill poblano peppers evenly with the chorizo mixture. Top with Cheddar cheese.
  • Bake in the preheated oven until cheese melts, about 10 minutes.

Nutrition Facts : Calories 561.9 calories, Carbohydrate 25.3 g, Cholesterol 88.9 mg, Fat 38.3 g, Fiber 7.2 g, Protein 30 g, SaturatedFat 15 g, Sodium 1413 mg, Sugar 3.5 g

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

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

BASIC BASQUE BEANS



Basic Basque Beans image

This recipe comes out of one my Basque cook books called The Basque Table, great book. I have cooked these beans for very large dinners (up to 70 people) always a winner. I have made a few changes. If you are preparing beans as a side dish, soup bones or morrow bones will suffice for flavor, I use ham hocks if I have them if not soup bones will work. But for a main course, you may want to add meat to the pot. Bacon or chorizo or even hamburger will work. If using hamburger, sauté first. *Research in recent years by the U.S. Dept. of Agriculture shows that a simple procedure in preparation will eliminate 80% of the gas caused in eating beans. Complex sugars are that element and can be dissolved out in the soaking water by following this method. 1. Add the washed beans to a large pot with at least 3 times as much boiling water. 2. Boil 2 minutes without a lid 3. Remove from fire, cover and let stand 1 hour. 4. Discard water and add fresh cold water to cook.

Provided by littlebasque

Categories     Beans

Time 2h

Yield 6 serving(s)

Number Of Ingredients 9

2 cups dried beans
2 large onions, chopped
5 large garlic cloves
1 stalk celery, chopped
1 carrot, chopped
2 sprigs parsley
1 (8 ounce) can tomato sauce
salt & pepper
cayenne pepper

Steps:

  • Wash and pick over beans to discard any stone or other debris. After preliminary preparation, add fresh cold water (hot water toughens them) to about 2 inches above beans.
  • Add soup bones or ham hocks. Bring to a boil and skim off the foam that forms. After beans have simmered covered for about 45 minutes, and are beginning to soften, add the rest of the ingredients. (If onion or salt is added in the beginning, the beans may toughen).
  • Continue cooking for about 45 minutes, or until beans are very tender. Adjust seasoning to taste.

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