Portuguese sausage
1 Servings
| Quantity | 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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