Mexican sausage

Yield: 6 Servings

Measure Ingredient
1 pounds GROUND PORK
½ pounds GROUND BEEF
¼ cup ONIONS, finely chopped
1 large GARLIC CLOVE, PRESSED
1 tablespoon WATER
2 teaspoons WHITE VINEGAR
1 teaspoon SALT
1 teaspoon CHILI POWDER
½ teaspoon GROUND CORIANDER
½ teaspoon GROUND CUMIN
1 dash CINNAMON
1 dash TABASCO

COMBINE ALL INGREDIENTS, MIXING WELL, THEN SHAPE INTO TWO ROLLS AND WRAP IN TRANSPARENT WRAP. REFRIGERATE. WHEN READY TO SERVE CUT OFF THICK SLICES AND FRY OR BROIL.

Posted to MM-Recipes Digest V4 #6 by valerie@... (valerie) on Feb 07, 1999

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