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). |
