Title: Portuguese Sausage
Categories: Hawaii Sausage
Yield: 1 Servings

2	lb	Lean pork, cut into 1/4 inch
		Cubes
1/4	c	Cold water
1	tb	Vinegar
8		Cloves garlic, minced
1/2	ts	Red pepper flakes
1	ts	Salt
1/4	ts	Black pepper
1/8	ts	Paprika

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.

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

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