Recipe - Longaniza Or Linguica

1 One half teaspoon Salt [a]
One fourth teaspoon Black pepper [a]
2 teaspoon Sweet paprika [a]
1 teaspoon Minced fresh rosemary or 1/2
teaspoon crumbled dried [a]
2 Garlic cloves; crushed then
minced [a]
1 One half tablespoon White vinegar [a]
1 pound Lean pork; coarsely ground
[b]
One fourth pound Pork fat; coarsely ground
[b]
Prepared sheep or hog
casings

Mix together [a]. Knead together [b]. Knead [a] into [b]. Stuff,
refrigeratordry and cook like butifarra, but make smaller sausages,
perhaps 68" long. Or smoke after drying. Can store raw or cooked sausages
3 months in the freezer.

Posted to TNT Prodigy's Recipe Exchange Newsletter by
hvane@shrewsbury.org on Sep 24, 1997