| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
Main |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 2 |
ts |
Sweet paprika |
| 1 |
ts |
Fresh rosemary; well minced |
| 2 |
|
Cloves garlic; crushed and minced |
| 1 1/2 |
tb |
White vinegar |
| 1 |
lb |
Lean pork; coarsely ground |
| 1/4 |
lb |
Pork fat; coarsely ground |
INSTRUCTIONS
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 omlettes (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. "
Recipe by: Linda Merinoff
Posted to bbq-digest by PhantomBBQ@aol.com on Sep 26, 1998, converted by
MM_Buster v2.0l.
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