Orange, spicy chorizo is Spain’s national sausage, eaten both raw and cooked. We serve it thinly sliced, together with our own salami, cream cheese streaked with herbs, and a bowl of black olives.
Remove the stalks and seeds from the pepper and chilli and discard. Chop the pepper and chilli roughly, and pass through a mincer with the lean and fat porks. Add the remaining ingredients and mix thoroughly. Pack the casings tightly, knotting or tying twice at
© 1990 Joyce Molyneux. All rights reserved.