Chorizo (mexican sausage) #3
30 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Beef, round, ground |
| 1 | Onions; finely chopped | |
| ¼ | cup | Vinegar, wine |
| 1 | tablespoon | Oregano |
| 1 | tablespoon | Mint leaves; chopped |
| 3 | tablespoons | Chili powder |
| 1 | Sausage casing | |
| 1½ | pounds | Pork, ground |
| 2 | Garlic cloves; minced | |
| 2 | tablespoons | Sugar, brown, light |
| ½ | teaspoon | Coriander |
| 1 | tablespoon | Salt |
Directions
Day before, combine all the sausage ingredients and mix well. Let stand in a cool place or the refrigerator overnight. Next day, stuff into casing if desired, or form into rolls one and one-half inches in diameter and about one foot long and tie in muslin. Hang in shade on a hot day to dry for two days. Remove muslin if used. Slice and fry to cook. Yield: About three pounds.
Source: The New York Times Heritage Cookbook. MM by Lyn
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