Mexican sausage
6 Servings
| Quantity | 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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