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Mexican Sausage (Chorizo Mexicano)

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“Chorizo gives that yo no se que to food that we call a true Mexican flavor. It is not to be eaten alone nor yet used in other dishes with a heavy hand, but dispensed judiciously. It is a true chef’s helper. This sausage is easy to make, so if the markets in your part of the country don’t stock chorizo, stuff a few links of our own. It will keep for weeks in a cool, airy place. This recipe has no salt, add if you wish to taste.”
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Ingredients Nutrition


  1. Mix the shortening into the meat very thoroughly then add all the other ingredients and work for at least five minutes.
  2. Now put it in a crock or porcelain bowl, covered, and let stand twenty four hours.
  3. Stuff into casing one inch in diameter and pack tightly; tie off every four inches.
  4. Hang up in a cool, airy pace and chorizos will be ready to use in twenty four hours.
  5. George Celsius Booth The Food and Drink Of Mexico.

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