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Title: Chorizo (Mexican Sausage) #3
Yield: 30 Servings

Ingredients

  1 1/2 lb beef, round, ground
      1    onions; finely chopped
    1/4 c  vinegar, wine
      1 tb oregano
      1 tb mint leaves; chopped
      3 tb chili powder
      1    sausage casing
  1 1/2 lb pork, ground
      2    garlic cloves; minced
      2 tb sugar, brown, light
    1/2 ts coriander
      1 tb 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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