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Longaniza Or Linguica

1 1/2 ts Salt [a]
1/4 ts Black pepper [a]
2 ts Sweet paprika [a]
1 ts Minced fresh rosemary or 1/2 teaspoon crumbled dried [a]
2 Garlic cloves; crushed then minced [a]
1 1/2 tb White vinegar [a]
1 lb Lean pork; coarsely ground [b]
1/4 lb Pork fat; coarsely ground [b]
Prepared sheep or hog casings

Mix together [a]. Knead together [b]. Knead [a] into [b]. Stuff, refrigerator-dry and cook like butifarra, but make smaller sausages, perhaps 6-8" long. Or smoke after drying. Can store raw or cooked sausages 3 months in the freezer.

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