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.