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