Thread: Linguica
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Old 05-16-2013, 08:04 PM   #12
Got Wood.
Join Date: 05-04-13
Location: columbus, ohio

I think its the heavy paprika. I don't see that in a lot of us sausages, although I use it all the time for color. They were great. I smoked the three for just a few hours and three more until they were more like pepperoni. I'm planning on trying them in a pizza tomorrow like cork recommended. .
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