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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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