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How to Make Elk Chorizo with Remi Warren

MEAT! Madness is kicking off strong this March with an outstanding new recipe from Outdoorsman Remi Warren! Today we’re making Elk Chorizo Breakfast Burritos from scratch!

Chorizo is traditionally a Spanish sausage made with pork, paprika, garlic and other smoky spices. Today Remi is making it with a blend of elk meat he harvested recently, but you can make it with boar, venison or storebought pork if that’s what you’ve got in the freezer.

With this recipe, we’re assuming you’ve already ground your elk meat, so all you need is a meat mixer and a sausage stuffer if you plan to make chorizo sausages! We’ll be sure to provide some simple instructions for both options just in case you have a preference.

If you want to get your hands on the gear we’re using to make this recipe, just click any link in this article for more information. For more from Remi Warren, find his content at remiwarren.com.



Prep Time: 45 Minutes

Cook Time: 10 Minutes

Estimated Servings: 3 lbs. of Chorizo

INGREDIENTS:

  • 3 lbs. Ground Elk Meat, Substitute as needed
  • Head of Garlic, Minced
  • ½ C. Red Wine
  • ½ C. Chili California
  • ¼ C. Smoked Paprika
  • 4 Tbsp. Dried Oregano
  • 1 Tbsp. Kosher Salt
  • 1 Tbsp. Ground Coriander
  • 1 Tbsp. Ground Cumin

BREAKFAST BURRITO INGREDIENTS:

  • Flour Tortillas
  • Salsa
  • Colby Jack Cheese, Shredded
  • Eggs, 1 per burrito

EQUIPMENT

  1. MEAT! 5lbs. Vertical Sausage Stuffer
  2. MEAT! 20lbs. Meat Mixer
  3. Stovetop
  4. Pan

Homemade Elk Chorizo Directions:

  1. If you plan to stuff your chorizo into sausages, start by soaking your casings overnight before you make your filling.
  2. Prepare your seasonings. Mix all of your dry ingredients together in a bowl, and set aside your wet ingredients for later.
  3. Mince your whole head of garlic.
  4. Set up your MEAT! 20lb Mixer then drop 3lbs. of ground elk meat into it.
  5. Slowly mix your meat while adding in your dry seasonings and your minced garlic.
    • Do your best to mix evenly, instead of all at once.
  6. Add your wine and continue mixing until your meat takes on a slightly tacky texture and all your ingredients are added.
    • You do not want to overmix your sausage; it will take on a tough or rubbery texture.
  7. Great job, you’ve made your elk chorizo sausage filling. Now, you can choose to either leave it as ground meat for tacos and burritos, or stuff it into casings for chorizo sausages.
    • If you’re not stuffing your chorizo into casings, then skip the following steps and pick back up at the Chorizo Breakfast Burrito Recipe below.
  8. Now it’s time to turn stuff your chorizo into the casings we’ve been soaking.
  9. Using the MEAT! 5-lb Stuffer, press your meat mixture into the canister. You will want to make sure you get it packed down to remove any air bubbles from the meat.
    • Pro Tip: We suggest throwing the meat into the canister with a little force and lightly packing it down every so often.
  10. With the canister full, attach the casing to the stuffing tube. Leave an inch of casing hanging off and do not tie until you have pumped in some of the meat into the casing.
  11. Twist off the size sausages you want as you pump. We recommend 5-7 inches per sausage.
  12. Using a sanitized sausage pricker or fine needle, prick sausage to pop air bubbles.
  13. Hang sausages for 3-4 hours then place in fridge for a couple hours to allow casing to shrink and adhere to meat.


Elk Chorizo Breakfast Burrito Recipe:

  1. Start by putting a medium sized pan on the stovetop at medium-high heat.
  2. Place a small amount of neutral oil or butter in the bottom of your pan, then brown your chorizo.
    • Do your best not to move it while browning your meat, you want a light crust to form like it would on a steak for the best flavor and texture. This is best achieved by only flipping your meat once in the pan.
  3. Remove your chorizo from the pan and set it aside.
  4. In a small bowl, add 1 egg for every burrito you plan to cook. Whisk until homogenous.
    • Feel free to add more eggs if you prefer.
  5. Using the leftover juices and fat from the chorizo, cook your scrambled eggs.
    • Pro Tip: Add a small amount of salt, pepper and chives to your eggs as they cook.
  6. Once the eggs are ready, add your chorizo back into the pan, turn off the heat and lightly mix until your eggs and chorizo are well incorporated.
  7. Build your burritos by putting as much meat and egg into your burrito as it can handle, top with cheese and your favorite salsa, then roll it all up!
  8. Congratulations, you made Remi Warren’s Elk Chorizo Breakfast Burrito’s from scratch!

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