Portuguese Luinguica (sausage) with Spanish Sherry

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[left][font "Verdana, Arial, Helvetica, sans-serif"][#6e6736]This is a recipe we got from the owner at a Portuguese tapas bar in San Francisco, near Fisherman's Wharf, in 1979. It differs considerably from traditional linguica in that it calls for sherry (a Spanish wine) rather than vinegar, and its only spices are salt and paprika. The mix should be very coarsely-ground. We use a 3/4" plate on our grinder. As for the sherry, avoid cheap cooking brands. We favor Harvey's Bristol Cream, which is rich, sweet and full-bodied, but you can experiment with other types, although dry sherries give the sausage an unpleasant, flat taste. Or try a good Port, which will, at least, be Portuguese. Stuff into hog casings. When made with Harvey's Bristol Cream, the taste is unique and absolutely unforgettable.[/#6e6736][/font][/left] [font "Verdana, Arial, Helvetica, sans-serif"][#682234]• Ground pork: 1 lb.
• Coarse salt: 1/2 teaspoon
• Dark sherry: 2 ounces
• Paprika 1-1/8 tablespoon[/#682234][/font]