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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
Servings: 30
Watermelon --it's a good fruit. You eat, you drink, you wash your face. Enrico Caruso
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Chorizo (Mexican Sausage) No3 Recipe brought to you by Mexican Recipes To-Go
