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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

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). - - - - - - - - - - - - - - - - - - NOTES : LONGANIZA/LINGUICA "The Spanish longaniza is usually served fresh, while the Portuguese linguica is frequently smoked. It's traditionally stuffed into the narrow sheep casings, but you can also use the more easily obtainable hog casings. There are several companies in America who make linguica, especially in New England where many Portuguese immigrants settled. Linguica are even included in many traditional New England clambakes. "

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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