Chorizo (spiced dried sausage)

30 Servings

Ingredients

Quantity Ingredient
1½ pounds Ground beef round
1½ pounds Lean ground pork
1 Onion; finely chopped
2 Cloves garlic; minced
¼ cup Wine vinegar
2 teaspoons Light brown sugar
1 teaspoon Oregano
½ teaspoon Coriander
1 teaspoon Chopped fresh mint leaves or 1 ts dried mint
3 teaspoons Red chili powder
1 teaspoon Salt
Sausage casing; optional

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. The New York Times Heritage Cookbook.

Related recipes