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Chorizo (Lucy Lopes)

Pork shoulder no bone

Cut in small pieces or mince in manual machine

Marinade:
Paprika
Small amount of cumin
White pepper
Garlic (heaps)
Bay leaf
Salt (heaps)
White wine
Olive oil

Leave for 2 days in fridge

Create sausage by funneling mixture into pork intestines with your fingers

Tie with waxy string

Hang in open fire to dry for 24 hours or more (or over barbeque)

Store in olive oil in a box – for months.