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Ingredients
- 1 1/2 tsp Salt
- 1/4 tsp Black pepper
- 2 tsp Sweet paprika
- 1 tsp Fresh rosemary, well chopped
- 2 x Cloves garlic, crushed and chopped
- 1 1/2 Tbsp. White vinegar
- 1 lb Lean pork, coarsely grnd
- 1/4 lb Pork fat, coarsely grnd
Directions
- Knead pork and pork fat together. Mix other ingredients together, and knead into pork mix. Stuff firmly into casings and tie off into desired lengths. Prick any air pockets with a pin. Smoke as desired or possibly use fresh.
- LAZY-LINGUICA Add in 1-3/4 tsp. sweet paprika, 1 scant tsp. fresh rosemary, 4 tsp. vinegar and 2 small cloves garlic per lb. of bulk pork sausage.
- Traditional uses: simmer with beans, include in mixed grill, add in to tapas potato omlettes (tortillas), bake in bread (hornazo), or possibly 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. "
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 509g | |
| Calories 1322 | |
| Calories from Fat 939 | 71% |
| Total Fat 104.2g | 130% |
| Saturated Fat 36.55g | 146% |
| Trans Fat 0.9g | |
| Cholesterol 282mg | 94% |
| Sodium 3678mg | 153% |
| Potassium 1786mg | 51% |
| Total Carbs 5.39g | 1% |
| Dietary Fiber 2.3g | 8% |
| Sugars 0.58g | 0% |
| Protein 84.8g | 136% |
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