On Saturday, February 13, starting at 11:00 am, the annual Yuba City Txorizo Contest will be held in Sutter Youth Hall, 7740 Butte House Rd, Sutter, CA 95982.
What really gives the context its special flavor (pardon the pun!) is the fact that only amateur participants are admitted. This is not about professionally made or commercial products, but rather a big get-together and party (for Basques and non-Basques alike) in the spirit of friendly competition.
Homemade txorizos are a big part of Basque-American culture. As Nancy Zubiri notes in A Travel Guide to Basque America: Families, Feasts, and Festivals (pp. 225-26):
In earlier days, boardinghouse owners would butcher their own hogs to make the pork dishes they served in their dining rooms. Even today many Basque restaurants make their own chorizos and cure their own hams. When John Belza, grandson of the owners of the Uriz Hotel, noticed that the tradition of families making their own chorizo or lukainka (sausage) was disappearing, he spearheaded a unique revival–a lukainka context. His goal: “to see if we can get the right flavors back.”
Keeping with the homemade theme, see, too, this short 2011 article about Twin Falls, ID couple Phil and Marilyn Sarasqueta, who share some of their traditional Basque recipes (including one for chorizo and garbanzos).