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Chorizo

1 1/2 lb Ground beef round
1 1/2 lb Lean ground pork
1 Onion; finely chopped
2 Cloves garlic; minced
1/4 c Wine vinegar
2 ts Light brown sugar
1 ts Oregano
1/2 ts Coriander
1 ts Chopped fresh mint leaves or 1 ts dried mint
3 ts Red chili powder
1 ts Salt
Sausage casing; optional


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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