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  Recipe Home » Pork » Chorizo (Mexican Sausage) #3
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  Chorizo (Mexican Sausage) #3
  Category: Pork
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 254
Ingredients:
1 1/2 lb Beef, round, ground
1 Onions, finely chopped
1/4 cup Vinegar, wine
1 tbsp Oregano
1 tbsp Mint leaves, chopped
3 tbsp Chili powder
1 Sausage casing
1 1/2 lb Pork, ground
2 Garlic cloves, minced
2 tbsp Sugar, brown, light
1/2 tsp Coriander
1 tbsp Salt
Instructions:
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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