Chorizo #3ham/pork, mexico, sausages 1 1/2 lb beef, round, ground 1 onions; finely chopped 1/4 cup vinegar, wine 1 tablespoon oregano 1 tablespoon mint leaves; chopped 3 tablespoon chili powder 1 sausage casing 1 1/2 lb pork, ground 2 garlic cloves; minced 2 tablespoon sugar, brown, light 1/2 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 |
