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.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages