Longanisa Espanyola


* 1/2 kilo pork fat (ground) * 1 kilo lean pork (minced) * 1/2 cup red wine vinegar * 1 teaspoon fine oregano * 1 small head of garlic (finely minced) * 1 1/2 tablespoon iodized salt * 1 teaspoon paprika * 1 teaspoon peppercorn (crushed) * 1/2 teaspoon red pepper (crushed) * 1/4 teaspoon sugar * Pig's small intestine for casing (cleaned and dried)


1. In a bowl, mix all ingredients thoroughly except for intestines. 2. Stuff into intestines for casing, but first making sure that the casings have been well cleaned. Measurements of each sausage should be 2 1/2 inches for longanisa. 3. Chill and fry. 4. Serve hot w/ garlic rice.


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