PORTUGUESE SAUSAGE

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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