Longaniza or linguica

1 Servings

Ingredients

Quantity Ingredient
1½ teaspoon Salt [a]
¼ teaspoon Black pepper [a]
2 teaspoons Sweet paprika [a]
1 teaspoon Minced fresh rosemary or 1/2 teaspoon crumbled dried [a]
2 Garlic cloves; crushed then minced [a]
1½ tablespoon White vinegar [a]
1 pounds Lean pork; coarsely ground [b]
¼ pounds Pork fat; coarsely ground [b]
Prepared sheep or hog casings
3 months in the freezer.

Directions

Mix together [a]. Knead together [b]. Knead [a] into [b]. Stuff, refrigerator-dry and cook like butifarra, but make smaller sausages, perhaps 6-8" long. Or smoke after drying. Can store raw or cooked sausages Posted to TNT - Prodigy's Recipe Exchange Newsletter by hvane@... on Sep 24, 1997

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