Chorizo (spiced Dried Sausage) Recipe
Yield: 30 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Ground beef round,
1 1/2 lbs: Lean ground pork,
1: Onion, finely chopped
2 Cloves: garlic, minced
1/4 cup: Wine vinegar,
2 tsp: Light brown sugar,
1 tsp: Oregano,
1/2 tsp: Coriander,
1 tsp: Chopped fresh mint leaves or 1 ts dried mint,
3 tsp: Red chili powder,
1 tsp: Salt,
Sausage casing, optional
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. The New
York Times Heritage Cookbook.
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. The New
York Times Heritage Cookbook.
Source from luhu.jp
Tags
Mexican