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SPANISH SAUSAGE
2 pounds of sausage.

2 pounds boneless pork, 2/3 lean, cubed
1 onion, quartered
2 clove garlic, minced
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon crushed dried red peppers
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
1 casing, 6 x 12 inches

Grind the meat, onion and garlic together using a coarse cutter.

Add all the remaining ingredients except the casing and mix
thoroughly. Seasonings must be evenly distributed or you will have
hot spots.

Tie on end of the casing with string or dental floss, then stuff
in the meat mixture using a sausage stuffer or your fingers. Pack
tightly, pressing out all the air that you can.

Squeeze out air at top and tie the casing close to the meat.

Put the sausage in a large deep pan or pot and cover with water.

Cook on top of the range over very low heat at least 1 hour or
until the water evaporates, adding more water during cooking time,
if necessary. The sausage is done when the casing splits.

Remove the sausage from the pan and hold it under cold running
water for a few minutes to cool. Refrigerated until ready to serve.

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