Are made from the fat and lean of the back and loins of a well-fed two-year-old hog, cut into small pieces of less than half an inch square, and then either finely minced or pounded together, and strongly seasoned with cloves of garlic and green or red capsicums or chilis; but as these cannot always be conveniently procured in this country, cayenne pepper may be substituted. The whole should then be covered with any sort Or strong, dry wine, until absorbed by the ingredients, which will occupy perhaps a few days, according to the quantity.

Fill the largest skins you can get with the meat, fat and lean, alternately, occasionally adding some of the wine. Tie up in links, and hang them in a room where they will not get damp or become too dry, and they will keep twelve months.

They are sometimes fried, and eaten either alone or as a relish with poultry, but more frequently put into stews; and, in Spain, always boiled along with the olla, under the name of "Chorisos."