Longanisa Espanyola

You'll Need:

* 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)


Procedures : 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.