Portuguese flour sausage.

Pork belly fat, or soft fat trimmings450 g0.99 lb
Wheat flour550 g1.21 lb
Ingredients per 1000g (1 kg) of meat
Salt12 g2 tsp
Pepper1.0 g1/2 tsp
Sweet paprika2.0 g1 tsp
Bay leaf, crushed11
Nutmeg0.5 g1/4 tsp
Garlic7.0 g2 cloves
White wine60 ml2 oz fl
Water60 ml2 oz fl
  1. Grind fat through 3/8” (10 mm) plate.
  2. Mix with flour, spices and wine.
  3. Stuff into 36 mm hog casings making 12” (30 cm) horseshoe rings.
  4. Cold smoke with oak chips at 18° C (64° F) for 3 days.
  5. Cook in water at 80° C (176 °F) for 30 minutes.
  6. Store at 5-10° C (42-50° F).
Original Farinheira is smoked with holm oak, a large evergreen oak native to the Mediterranean region.

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