portuguese sausage
- Categories
- Meats
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Lean pork, cut into 1/4 inch |
| Cubes | |
| ¼ cup | Cold water |
| 1 tablespoon | Vinegar |
| 8 | Cloves garlic, minced |
| ½ teaspoon | Red pepper flakes |
| 1 teaspoon | Salt |
| ¼ teaspoon | Black pepper |
| ⅛ teaspoon | Paprika |
Combine all ingredients except pork & mix thoroughly. Pour over pork & mix. Refrigerate for 2 days & mix occasionally. Stuff into casings & twist into 8-10 inch links. Hang links in well-ventilated spot & dry for ½ hour.
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