Not too many years ago, there used to be a guy in town who made his rounds to the mechanic shops and construction sites selling burritos out of a tiny little Igloo cooler. He didn’t say a lot and most of it was in broken English, but in exchange for a buck, he would dip into the cooler and trade you a tinfoil-wrapped tortilla filled with eggs and potatoes. Throw in a second buck and you could get one of his chorizo and egg burritos–if there were any left. They were always the first to go.

I was a cubicle jockey, so I only saw Burrito Guy when they were remodeling our offices, which, luckily for me and the Burrito Guy, was practically never-ending. Lucky for me because I loved the creamy, spicy mix of scrambled eggs and sausage. Lucky for Burrito Guy because I spent a chunk of change with him every week.

Then one day the construction stopped, and Burrito Guy disappeared. Soon I heard from my buddies at the tire shop that he wasn’t even in town anymore. All I know is that I was addicted to those burritos. It was either quit cold turkey, which was unthinkable, or learn how to make my own chorizo. It’s been probably 10 years since the Burrito Guy left town, but I still get my fix, putting up a healthy supply of the spicy, smoky sausage every year from a good portion of whatever deer, elk or antelope ends up in my freezer.

The recipe in the video is for 10 pounds of sausage, made up of about seven pounds of ground venison and three pounds of ground pork shoulder. In case you don’t want to mix up a 10 pound batch your first time out, I broke the recipe down to season a one pound package of ground meat. But, I guarantee, after you taste this scrambled up with some eggs, you’re going to want to make more. Unless you have your own Burrito Guy.

**Venison Chorizo **

-1 lb. ground venison
-1 Tbsp. ground guajillo pepper*
-¼ medium onion, diced
-3 cloves garlic, minced
-¼ tsp. cinnamon
-½ tsp. cumin
-½ tsp. paprika
-½ tsp. dried oregano
-¼ tsp. cayenne
-2 tsp. salt
-¼ cup apple cider vinegar

*If you can’t find ground guajillo powder, you can substitute three whole dried ancho chiles that have been reconstituted with a little water and pureed.

Combine all the ingredients in a bowl and mix well. Fry up a small piece to test the flavors and adjust accordingly.