Kaixo, I grew up in Winnemucca, Nevada. My grandparents came from the old country and lived their lives in Paradise Valley, Nevada. This is the recipe my Amama used for Chorizo's. I've used it and it seems to vary with the peppers used and the garlic. The smallest I make is 10lbs so you can start with that and if you hit a good blend just make more.

Red peppers  about 1lb Annehiem red sweet chilis to yield 3 cups pulp
             soak overnight and scrape pulp from skin. Don't use
             the skin!!
10lb pork shoulder course ground
3 cups pepper pulp
garlic-5-10 cloves

 
salt-about 1/3 cup to start.

Mix all ingredients keep in cool place for 3 days-in alaska it might be under the bed- mix a few times a day. I take a little each day and make a patty, fry up and taste. Add salt or G as you like.After it is ready put in casing hang and let dry.(Amama use to put them in 5 gallons of lard to store no refridgerator for that old gal).

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ms1kat at yahoo dot com 07-Jul-2009 15:29 #9887 Hey everyone . I grew up in Lovelock, eating as much of my Tia's chorizo as she and my mother would allow - I miss coming home from school to find the 'back room' filled with sausages, hanging like wisteria from lines my dad had strung across the room, with just a path from the back door to the kitchen. And of course, like most kids growing up in the 70's, I was 'too busy' to want to learn how to make it. Boy, am I sorry now. I've only found one place that makes chorizo that tastes like Tia's - the Ideal Market in McDermitt, at the Texaco station on the south end of town. I found the sausage when I stopped to get gas and water on my first trip to visit friends in Boise. When I stepped in the door, my nose told me someone was mixing it up in the back room. It's not dried but that's okay, it tastes the same. I don't remember the gentleman's name that runs the store and makes the sausage, but I love him. I bought 10 lbs to take to Idaho that day and ordered 50 lbs to be picked up on my way back 2 weeks later. Every trip up 95 since then has started with a phone call ahead of time to order 60lbs - yep... 10 for going north and 50 to try to stretch to the next trip. When I got a batch home, I vacuum packaged and froze it. I moved to Vegas a couple of years ago, just a couple of months after my last 'supply run' and I told my mom to finish up the chorizo, since I couldn't bring it with me, but she didn't. She sent the last 2 lbs down with my brother when he came to visit last month and I couldn't believe it - it's still good! I 've opened the last package and am trying to pace myself so I don't gobble it up in a day. I have yet to find anything here. I must not be looking in the right place - I wonder if he'd freeze and ship...? Anyway, if anyone knows of a basque restaurant and/or a place to get chorizo in Vegas, please post! Thanks
anniem1466 at hotmail dot com 18-Feb-2009 18:18 #9165 I'm not basque but am from Winnemucca and my family still lives there, boy do I miss the Martin. Grew up eating Chorizo and no, in MO where I live now, you can't find it. You can order Gem chorizo from The Basque Market in ID. They have a website with a phone number to call, reasonable in the bulk pack, shipping will kill you unless you order in the winter when they don't have to send it second day air. This year, I am going to try to grow the peppers so I can make my own batch. Thanks for the recipe Buber, I can hardly wait!
howard dot hughes at landsend dot com 31-Jan-2009 11:20 #9078 Would you be any relation to Charles Ugaldea????????? My father, William Hughes was on a B-17 crew with a Charles Ugaldea and he was from somewhere in Nevada. The pilot of the crew was R.C. Galyon.
fireflybcb7 at att dot net 15-Oct-2008 16:35 #8490 Petes are the best!!! We live in Sparks and visit carson often. Pete is a great guy, be sure to visit him and try his chorizo! Brian B
quinnytwo at aol dot com 22-Sep-2008 9:26 #8340 How about Twin Falls does anybody know of any butchers in Twin that makes old style Basque Chorizo. I grew up in Winnemucca eating at the Winemucca Hotel so am looking for the good stuff. The kind like they use to have at the Basque festival. Ray T.
celticheartus at yahoo dot com 14-Sep-2008 18:07 #8288 I too grew up in Elko and have never been able to satisfy my charizo craving since I left. Angelo's charizo is the best I have ever eaten, no matter where I go. And you're right there is nothing better than Angelo's charizo and ice cold beer!
1hevyg at gmail dot com 03-Aug-2008 13:01 #8048 I grew up in Elko. My very favorite thing was going to Angelos Market and getting Chorizo. Every year at the fair,,,,mmmmm is there anything better than barbcued chorizo and beer?
staceyodom at yahoo dot com 08-Jul-2008 23:45 #7861 wow..small world. i live in winnemucca, married to a Van Diest now. i was looking to see whay ingredients i should use to make a burger that would be representative of the basque flavors. any suggestions?
bibarra at mirage dot com 12-May-2008 18:00 #7465 Agur deneri, I have been living in Vegas for 10 years. never been to Carson City. Reading all these emails about Chorizo open my appetite and makes me want to visit Villa Basque and other basque jatetxeak. I make my own chorizo as well.In January 2007, I made six hams (Bayonne style) I let two dry one year, two 14 months and finally the last two 16 months which I ate this month, they were all very good, but liked the two aged 14 months better.. I am looking for organic hogs as to make the best possible xingar/jamon/jambon. Anyone knows of any contact? Milesker ainitz/eskerrik asko. Agur! Benat Ibarra (Lapurtarra naiz)
jdbelza at gmail dot com 17-Jan-2008 0:22 #6768 Hi-my name is Dominique, My family comes from Banka, Near Biagori, on the French side. We have been making Chorizo since my great grandfather came from the old country. Every year in Febuary we have a chorizo contest. There are usually about 25 contestants from accross Northern California. Competition is getting tough and I am looking for the cutting edge in chorizo making. Any good suggestions. Thanks-God Bless.
romeomichael at sbcglobal dot net 15-Nov-2007 19:37 #6414 My hobby is making dry-cure meat products. I'm looking for a Basque style dry-cure (non refrigerated) chorizo recipe using hog casings of about 10 pounds. I have made Spanish and Catalan Chorizos and make many Italian style products, Soppressata, Cappacola, Proscuitto etc. My wife is of Basque/Catalan (what a combo) descent and I would like to surprise her with the taste of her childhood. Houston, Texas
jcomeau at unternet dot net 23-Jul-2007 18:42 #5700 I can't claim any Basque ancestry, being a French-English mongrel from Maine, but have to thank you and your tribe for this recipe. My first batch didn't come out too well because I let the pork get rancid, but the end result was still edible and lasted 5 months with no refrigeration (not even a bucket of lard, just hanging near my ceiling). And this is in the desert of southern New Mexico! Next batch will come out even better I hope. Can anyone give a little more detail about scraping the pepper pulp from the skin? That was the hardest part. And I can't find any red Anaheims around here, nobody lets them get that ripe! Guess I'll have to grow my own. Last time I used red bell peppers and it was a real job getting the pulp off the skin -- soaking overnight didn't help at all.
bea dot hardesty at mchsi dot com 12-Feb-2007 23:31 #4576 I grew up in the Basque country. my father's family is Basque and we raised our own hogs, the butcher came over and killed them. We prepared them at home, I remember well the saussages and ham hanging to dry! right now I have a ham drying. I prepared it the old ways, at least with the ingredients available here in Minnesota. Can't wait till my Jambon de Bayonne is ready! Thanks for the Chorizo recipe. I'll try it as soon as I can get to Cabella's and get natural casings. I still remember Amachi putting the food out everytime we went to visit, the chichons mmmm that's another recipe I am looking for!
euskarazko at hotmail dot com 31-Jan-2007 20:56 #4500 Falls Brand out of Idaho...I believe it is twin falls sells a basque chorizo that is wonderful...they are made by basques and sell in grocery stores.
I used to work for this man in Battle mountain, Nevada 26-Jan-2007 13:23 #4468 Hi, My name is maricela , my sister Rosa and myself, worked for Pete, and Martha C, in Battle Mountain. I remember people came in from everywhere just to buy chorizo. I must say I gained wait, trying all the food Pete had in the deli, and yes I paid for it hehehe. I must say I was proud to have had the chance, to work, with them. And must say they are very smart people to have expanded their buisness location.
tfmotorhead8 at yahoo dot com 29-Nov-2006 13:17 #4086  I live in Idaho and Im basque on my mothers side of the family. My grandfather was a Urrutia. His family came from the old country. My mother and I have been making our own Chorizos. We buy the peppers and casings from Gem Pak in Boise. The homemade ones are far better than any of the ones I have found. they do take some time to make but are worth every bite. Sam Harris
dinchausti at cox dot nospam dot net 24-Sep-2006 16:57 #3667 Very interesting ideas and suggestions everyone. I have lived in Las Vegas since 1996 and have been desperate to find the Gem Brand Basque chorizos locally to no avail. My cousin, Dan Ansotegui owns the Basque Market and the Bar Gernika in Boise and he has been shipping them to me for years. He recently sold the Basque Market to the Iguerrans, but he still owns the bar and, along with his sisters Chris and Toni, Epi's Restaurant near Boise. Epi's by the way was named after our grandmother, Epiphania Inchausti who served basque food to many famous people out of their home in Hailey, Idaho. My father David, and his seven sisters all helped run the business. Her customers included Bing Crosby, Bob Hope,and Colonel Sanders. We've always contended that the Colonel stole her technique when he came up with their extra crispy chicken recipe. Anyway, I may have to try some of these other brands of chorizo, but if anyone knows where I can find quality Basque chorizos in Vegas, let me know! Thanks, Dan Inchausti
croney04 at charter dot net 30-Jul-2006 14:41 #3359 The "Butcher Boy meat & Deli" in Sparks Nevada sells the BM Chorizo, 775-359-7445.
typarrea at sptc dot net 23-Jun-2006 16:50 #3229 My husband is Basque,he was always talking about the chorizo his family used to make when he was very young in California. I found a cookbook in the paper coming to Barnes and Noble, Chorizo in an Iron Skillet.I ordered two copies, they were not going to carry the book as it would not be a big seller in our part of Texas. I found the book to be very good reading and full of recipes. In the back of book are places to order items for recipes. I also found Pete Coscarart. I called to order some chorizo,started spelling our last name. He is a cousin to my husband on his fathers side. They had no idea that he was here in USA. I not only found the best chorizo, I also found a long not known family member. I now no why my husband was so hungry for the taste of chorizo. It is the BEST and I make a mean batch of Basque Potatoe Soup with it. It is in the cookbook. Pete and his family are a very kind and wonderful people.We went to Carson City and met them and ate at their restuarant. The food was great. I love the website on the Basque. Thanks T from TEXAS
rngmc at netscape dot net 14-May-2006 9:02 #3039 This is cool! We got on here looking for Basque Recipes to make for a dinner at our church, because people here in Lansing, Michigan haven't heard of Basque. Instead, we found people from our hometown of Winnemucca, Nevada. Hey, pete. How have you been? rick mcdonald
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