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Ingredients:
1 1/2 lb ground beef round
1 1/2 lb lean ground pork
1 onion, finely chopped
2 cloves garlic, minced
1/4 cup wine vinegar
2 tsp light brown sugar
1 tsp oregano
1/2 tsp coriander
1 tsp chopped fresh mint leaves or 1 ts d, ried mint
3 tsp red chili powder
1 tsp salt
1 sausage casing, optional
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. The New
York Times Heritage Cookbook.
Servings: 30
Vengeance is a dish that can be eaten cold. James Payn In Market Overt (1895)
More information:
Open Directory:
Spicy Recipes
Mexico
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