Portuguese sausage

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.

File

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