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Chorizo (Mexican Sausage) #3

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      Title: CHORIZO (MEXICAN SAUSAGE) #3
 Categories: Sausage, Beef/veal, Ham/pork, Mexico, Submitted
      Yield: 30 Servings
 
  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.
    Source:  The New York Times Heritage Cookbook.  MM by Lyn
 
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