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
Directions
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 servings
Chorizo (Spiced Dried Sausage) Recipe brought to you by Recipe Ideas
Categories: Meat; Mexican; Sausage
The History of Recipes
We can trace the history of meal recipes back into history, in truth as far back into recorded history as ancient Egypt, and maybe even further. Interesting though that maybe, mostly, these early cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe discovered, according to Professor Solomon Katz, are some ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Moving our culinary historical trip onwards, there were two books dating from the fourteenth century ; one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these two books are not about the curry that is familiar to us all today, but instead accounts of the types of meals cooked for the nobility of the time. Over the next few hundred years, the rich and powerful families of the West tried to offer the most exotic banquets, and consequentially the best cooks and their recipe collections were highly sought after. Notwithstanding that, it was during the nineteenth century that formal cookery and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, verifying, and writing down the recipes that were being prepared for the better households. When we get to the 20th century, cookery books are starting to become popular mostly due to better eduction, people having increased free time and being a little richer. The arrival of TV gave us celebrity TV chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Chorizo (Spiced Dried Sausage) recipe.
