Sausage (Salchicha)

Ingredients

• chancho (pork), very finely chopped
• tocino (fatback/bacon), chopped
• adobo seasoning (as in the preceding recipe): vinegar, ground garlic, pepper, ground cumin, chopped onion, powdered oregano, salt, and bay

Instructions

1. Chop pork and tocino very finely.
2. Marinate 24 hours in a wooden or terracotta vessel with the same seasoning as the adobo (vinegar, garlic, pepper, cumin, onion, oregano, salt, bay).
3. Fill the casings and tie them off at intervals.
4. Hang to dry in a shady, airy place away from the kitchen so no smoke smell reaches them.