Linguica

Course :	Sausages
From:	HungryMonster.com
Serves:	1

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:

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).