Longaniza

Ingredients:

1/2 kg. pork meat with fat, ground
1 tablespoon salt
1/2 teaspoon pepper
1/4 cup vinegar
1/2 head garlic, minced
1 teaspoon paprika
1/8 teaspoon saltpeter (salitre)
1 tablespoon brown sugar
1 dozen large dry pig’s intestine (casing)

Procedure:

Mix first 8 ingredients thoroughly. Let stand 1-2 hours. Using funnel, fill sausage casing with pork mixture. Tie at 6″ intervals and dry in the sun. Keep refrigerated. To cook: Boil sausages in enough water to cover until water has evaporated. Prick several times with a fork. Put in 2 tablespoon cooking oil. Fry until done.