Chorizo (mexican Sausage) #3 Recipe
Yield: 30 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: 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 lbs: Pork, ground
2: Garlic cloves, minced
2 tbsp: Sugar, brown, light
1/2 tsp: Coriander,
1 tbsp: Salt,
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.
Source: The New York Times Heritage Cookbook. MM by Lyn
Source from luhu.jp
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
Source from luhu.jp