PORTUGUESE SAUSAGE

Submitted by: Nancy Linn
Organization: Dept. of Psychology, Univ. of Illinois, Urbana

Ingredients:

     2 lb      lean pork, cut into 1/4 inch cubes
     1/4 c.    cold water
     1 T       vinegar
     8 cloves  garlic, minced
     1/2 t.    red pepper flakes
     1 t       salt
     1/4 t.    black pepper
     1/8 t.    paprika

Procedure
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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