Chorizo (mexican sausage) #3

Yield: 30 Servings

Measure Ingredient
1½ pounds Beef, round, ground
1 \N Onions; finely chopped
¼ cup Vinegar, wine
1 tablespoon Oregano
1 tablespoon Mint leaves; chopped
3 tablespoons Chili powder
1 \N Sausage casing
1½ pounds Pork, ground
2 \N Garlic cloves; minced
2 tablespoons Sugar, brown, light
½ teaspoon Coriander
1 tablespoon Salt

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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