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Spanish Sausages, or Chorissas

Take equal weights of fat and lean pork cut from the prime parts of the animal; mince this finely, and season strongly with garlic and cayenne. Pour over it as much dry sherry as will cover it, and let it stand in a cool place for three or four days till it has absorbed the liquor. Put the meat into large skins, and moisten with the liquor that remains. Tie the sausages in links, and hang them in a cool, dry place. They will keep for six or eight months. When wanted drop the sausages into hot water, and let them simmer gently until done enough. Serve them with rice boiled as for curry. Time to boil the sausages, about twenty minutes. Probable cost, about 1s. per pound.