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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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
pbch at buchanart dot com 25-Dec-2005 15:11 #2382 Since I first posted awhile back, I got good tips on where to get mail order chorizo, i would rather buy it locally. Does anyone know where to buy it in Los Angeles, or pehaps Orange County? I have heard that there may be a deli in San Pedro but I haven't found it.
griffincargo at yahoo dot com 10-Oct-2005 16:31 #2092 I am not Basque but my wife is on her fathers side. We went to Igantzi a small village near the Bidasoa River not far from Irun,and we had Chistorra!!!! The most delicious sausage as an appetizer at a Bar there. I am looking for a good recipe. I butcher my own pigs and want to have that wonderful taste again. Can anyone help?
maria dot mbejar at farmersagency dot com 29-Sep-2005 16:59 #2044 best place to buy chorizo is www.basquemarket.com
josug at hotmail dot com 11-Jul-2005 20:03 #1762 Can anybody give me a web site of were i can order chorizos or something in that sort. Thanks Josu Phoenix,AZ
Azulene at peoplepc dot com 14-Jun-2005 17:50 #1658 I'm also basque and live in Portland Oregon. At first I had some trouble finding good chorizo in Portland but now I have found two stores in pdx that have good chorizo. The best is Gardners meat market on Columbia Blvd. the other is The Pasta works on 3537 SE Hawthrone they import chorize from the old country which is very good, the also so make chorize but I would not recommend them. The Pasta Works also has Bomba Rice and Smoked Pararika if you like doing a Arrozki (Paella). You can also order chorizo off the internet at The Spanish Table http://www.spanishtable.com/merchant.mvc?Screen=SFNT&Store_Code=TST. I ordered my Paella pan, rice, Squid in Ink and chorizo from them. Tori Laka
davidchavez at hotmail dot com 26-Apr-2005 22:08 #1475 No one makes better basque chorizo than my uncle, Pete Coscarart! I'm David, his nephew, and i am currently living with Pete. Our deli is located here in Carson City, Nevada, on the corner of Hotsprings and Roop St. The phone # is (775)884-4451. Just to let everyone know, it is not found at Raleighs. The only places you'll find my uncle's famous chorizo is here in Carson or in Battle Mountain with my parents. My dad, Miguel and my mom, Doris sell my uncle's chorizo. If anyone wants to get in touch with them call them @ (775)635-2463.
albisu at charter dot net 21-Apr-2005 23:21 #1459 I am Basque from McDermitt Nevada, now living in Oregon. I have made my own chorizo basically the way you mentioned. Have ordered them from Gem Pack and they are good. If you want good fresh authentic, stop at the Ideal Market in McDermitt, NV. They are hard to beat.
rtrmeyer at frontiernet dot net 14-Mar-2005 19:53 #1293 I have found that the chorizo that was made and sold in BattleMtn. Nevada is now made in Carson City and I have found it at Raley's
kimdpd at sbcglobal dot net 22-Feb-2005 19:36 #1228 hi Pete coscarart the man who made the chorizo in BM nevada opened a restaurant in carson city nevada called villa basque deli & cafe at 730 basque way (775)884-4451 I dont know if he ships or not but you could ask there is also a copy of this in sparks at butcher boy meats but dont mention it to pete as he says the recipe is stolen and he gets very mad.good luck Pete delgado BM Nevada
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