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. ---------------------------------------------------------------------------
Nutrition
Ingredients
