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Portuguese Sausage

2 lb Lean pork, cut into 1/4 inch Cubes
1/4 c Cold water
1 tb Vinegar
8 Cloves garlic, minced
1/2 ts Red pepper flakes
1 ts Salt
1/4 ts Black pepper
1/8 ts Paprika


Combine all ingredients except pork & mix thoroughly. Pour over pork & mix. Refrigerate for 2 days & mix occasionally. Stuff into casings & twist into 8-10 inch links. Hang links in well-ventilated spot & dry for 1/2 hour.




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