Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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).