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Mexican Sausage

1 lb Pork
1 ts Salt
2 tb Chili powder
1 Garlic cloves; mashed
1 ts Oregano, crumbled
2 tb Vinegar
1 Sausage casing

Grind coarsely or chop pork. Add all other ingredients and mix thoroughly. Let stand for several hours. Stuff in casing or Fry without adding fat for 30 minutes. For storage, pack into crock or jar. Lasts several weeks in refrigerator.

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