Name: Longaniza or Linguica
Ingredients: 1 1/2 ts Salt [a]; 1/4 ts Black pepper [a]; 2 ts Sweet paprika [a]; 1 ts Minced fresh rosemary or 1/2 teaspoon crumbled dried [a]; 2 Garlic cloves; crushed then minced [a]; 1 1/2 tb White vinegar [a]; 1 lb Lean pork; coarsely ground [b]; 1/4 lb Pork fat; coarsely ground [b]; Prepared sheep or hog casings; 3 months in the freezer.

CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

1 1/2	ts	Salt [a]
1/4	ts	Black pepper [a]
2	ts	Sweet paprika [a]
1	ts	Minced fresh rosemary or 1/2 teaspoon crumbled dried [a]
2		Garlic cloves; crushed then minced [a]
1 1/2	tb	White vinegar [a]
1	lb	Lean pork; coarsely ground [b]
1/4	lb	Pork fat; coarsely ground [b]
		Prepared sheep or hog casings
	3	months in the freezer.

INSTRUCTIONS

Mix together [a]. Knead together [b]. Knead [a] into [b]. Stuff,
refrigerator-dry and cook like butifarra, but make smaller sausages,
perhaps 6-8" long. Or smoke after drying. Can store raw or cooked sausages
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by
hvane@shrewsbury.org on Sep 24, 1997

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