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Linguica


Course : Sausages
Source:
Serves: 1
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Ingredients:


1 1/2 teaspoons salt

1/4 teaspoon black pepper

2 teaspoons sweet paprika

1 teaspoon fresh rosemary -- well minced

2 cloves garlic -- crushed and minced

1 1/2 tablespoons white vinegar

1 pound lean pork -- coarsely ground

1/4 pound pork fat -- coarsely ground
 

Preparation / Directions:


Knead pork and pork fat together. Mix other ingredients together, and knead into pork mixture. Stuff firmly into casings and tie off into desired lengths. Prick any air pockets with a pin. Smoke as desired or use fresh. LAZY-LINGUICA: Add 1-3/4 teaspoons sweet paprika, 1 scant teaspoon fresh rosemary, 4 teaspoons vinegar and 2 small cloves garlic per pound of bulk pork sausage. Traditional uses: simmer with beans, include in mixed grill, add to tapas potato omelets (tortillas), bake in bread (hornazo), or use in potato-kale soup (caldo verde).

1 Kitchen's say:
  (5 3/4 Stars!)
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