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Chorizo

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


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.


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