Just Plain Linguisa


Drove home late last night and crashed on the couch. Got up this morning with a crik-in-neck sort of problem. I must have looked a fright.

not me

Decided to have a sausage brunch before running. Used some Linguisa from friends in Boise. There is a large community of Italian, Portuguese, and Spanish people in Boise. The sausage is simple and very good

* 2 tablespoons salt
* 1/2 tablespoon sugar
* 2 tablespoons fine chopped garlic
* 2 tablespoons red wine vinegar
* 2 tablespoons paprika
* 2 teaspoons ground pepper
* 2 teaspoons marjoram
* 2 teaspoons oregano
* 5 pounds pork butt
Rough cut the meat, add dry spices and grind on 3 1/6 plate. Let sit overnight in cooler. Then next day add vinegar and mix well. Stuff into casing. Roast in oven or smoke, or make patties and pan roast. Or, leave in refrigerator for a week and fry it up.

ling-ooo.JPGThe simplest traditional preparation is to just cut the sausage on the bias, lam-jj.JPGfry in cast iron skillet with chunks of green pepper and tomato. Serve over torn pieces of toast – grease and all.

Since it was 10:30 by the time I got everything organized it seemed appropriate to fotify my soul with a traditional drink. “Fratelli CELLA Lambrusco Di Modena” was available and was served over ice.


It’s snowing (very lightly,) for a change. I’m going to the park tomorrow {the draft and model is done and pre-approved!} Then I have to organize the loading bench for the mad rush of getting enough ammunition for next season. I don’t know if I’ll ever learn to tie flies – time – time – time.

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