LINGUICA PORTUGUESE SAUSAGE
We used to eat this sausage on our holidays in Portugal. This recipe comes closest to how I remember it tasting. I do not have a smoker so the liquid smoke is a good solution. Freezes well. If I can get casings I make the sausage but as patties or burgers this is great too. No standing time included.
Provided by PetsRus
Categories Pork
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients and mix well, if you can, leave for several hours so the flavors can develop.
- Stuff into hog casings or make into patties.
- You can omit the liquid smoke and smoke on home smoker until internal temperature reaches 160°.
Nutrition Facts : Calories 660.1, Fat 44.9, SaturatedFat 15.5, Cholesterol 187.1, Sodium 1048, Carbohydrate 4.3, Fiber 1.4, Sugar 1.2, Protein 53.8
PORTUGUESE LINGUICA SAUSAGE RECIPE - (4.1/5)
Provided by á-5765
Number Of Ingredients 12
Steps:
- Grind the meat and fat coarsely. With your hands (rubber gloves, if you will) mix the rest of the ingredients well into the ground meat. Refrigerate for two hours or overnight. Shape into patties or stuff into hog casing to make links. If links, spread on a tray and refrigerate for up to three days, turning daily to allow links to dry and cure. Makes about five pounds of sausage.
HOMEMADE LINGUICA PORTUGUESE MILD SAUSAGE
Linguica is a Portuguese mild sausage. Chourico is its spicy twin made different only by the addition of hot peppers. This recipe yields 5 pounds of sausage.
Provided by Ronda Eagle | Kitchen Dreaming
Categories Dinner
Time 4h15m
Number Of Ingredients 14
Steps:
- Combine the pork, garlic, salt, paprika, white pepper, oregano (or marjoram), sugar, black pepper and red pepper in a large bowl and mix well. If using cubed pork butt, pass through a food grinder fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor and process until finely ground.) If using ground pork, mix the pork and spices together and proceede to step 2.
- Transfer to a large bowl, cover tightly with plastic wrap and refrigerate overnight to allow the flavors to meld.
- The following day, add the wine and liquid smoke to the meat and stir well to combine.
- To test the seasoning, heat the oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasoning, to taste.
- Smoking the Links:
- Preheat a home smoker to 175 °F.Load the wood chips. I use applewood or cherry. You may use whichever flavor you prefer the best.
- Smoke the sausage for about 3 1/2 to 4 hours or until the internal temperature reaches 165 °F. We use an internal thermometer for this which we place inside a link in the smoker. [See Note 3]
- Remove the links from the smoker and use as desired.
- We serve ours with Baked Beans & Brown bread.
Nutrition Facts : ServingSize 4 oz, Calories 168 kcal, Sugar 1 g, Sodium 778 mg, Fat 7 g, SaturatedFat 3 g, Carbohydrate 2 g, Fiber 1 g, Protein 22 g, Cholesterol 68 mg
LINGUICA PORTUGUESE SAUSAGE
Make and share this Linguica Portuguese Sausage recipe from Food.com.
Provided by Gay Gilmore
Categories Pork
Time P1DT2h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cut pork into cubes, separating lean meat and fat.
- Measure or weigh; you should have equal parts, or 2 pounds each, fat and lean meat.
- Grind coarsely.
- Combine ground meat in large bowl with remaining ingredients, and mix well with your hands or a heavy spoon.
- Cover and chill at least 2 hours or overnight.
- Shape into patties or links.
Nutrition Facts : Calories 511.7, Fat 35.8, SaturatedFat 12.4, Cholesterol 149.7, Sodium 867.5, Carbohydrate 1.5, Fiber 0.6, Sugar 0.2, Protein 42.8
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4.7/5 (6)Total Time 5 hrsCategory Cured MeatCalories 410 per serving
- Take out some hog casings -- you'll need about 3 to 4 standard lengths, about 15 feet -- and set in a bowl of very warm water.
- Chop meat and fat into chunks that will fit into your grinder. Combine the salt, instacure (if using), sugar, garlic, dry milk and the rest of the spices and mix it into the meat and fat with your hands. Let this rest in the fridge for about an hour. (Optional expert step: Mix the chunks of meat and fat with the salt and curing salt overnight before proceeding. Doing this will give you a better bind on the sausage.)
- Grind through your meat grinder using the coarse die, about 6.5 mm or so. If your room is warmer than 69°F, set the bowl for the ground meat into another bowl of ice to keep it cold. Put the mixture back in the freezer while you clean up.
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