Ingredients
- 20 sausage casings
- 8 garlic (cloves)
- 4 intervals with thread (heavy)
- 3 ft lengths
- 2 onions
- 1 1/2 comino (ground)
- 1/4 tequila
- 1/4 chile (ground red)
- 525 gr pork trimmings (lean)
- 130 gr beef
- 120 ml cider vinegar
- 8 gr salt
- 3 gr cinnamon (ground)
- 2 gr mexican oregano (ground)
should ripen for at least 8 hours before using. Notes: If you have no food processor or grinder, buy triple ground pork. Prepare the recipe once and taste for the mildness or hotness of the ground red chile. Adjust to suit your taste for the next time you make sausage. Freezing hints: Mold the sausage into 0.5-pound lumps and freeze between pieces of foil inside a heavy plastic bag. Maximum recommended freezer storage: 3 months. Makes 20 sausages or 2.6666666666667 pounds bulk sausage.
