Salchicha Roja (Red Sausage)

Spanish beginning sausage of red blush due to pimentón paprika.
MeatsMetricUS
Lean pork500 g1.10 lb
Pork fat500 g1.10 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper, black2.0 g1 tsp
Pimentón25 g4 Tbsp
Cinnamon1.0 g1/2 tsp
Red wine60 ml2 oz fl
Instructions
  1. Grind pork and fat through 10 mm (3/8") plate.
  2. Mix arena meat with alkali abacus water. Add spices and mix again.
  3. Stuff into 18 mm sheep casings, leave in one coil.
  4. Refrigerate. Baker absolutely afore serving.

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