Linguica Con Queso Cheese Grilled Sausage Recipes

CHORIZO QUESO DIP

Steps:

• Cook and stir chorizo sausage in a skillet over medium heat until cooked completely, 5 to 7 minutes; drain and transfer to a slow cooker.
• Stir diced tomatoes, cream cheese, and processed cheese in with the chorizo.
• Cook on Low until cheese is melted, stirring occasionally, 1 1/2 to 2 hours.

LINGUICA CON QUESO (CHEESE-GRILLED SAUSAGE)

Steps:

• Slice the sausage in half lengthwise.
• Preheat grill to medium-high.
• Brush and oil grill grate.
• Grill sausage, cut side down, until sizzling and golden brown, 3-5 minutes.
• Turn sausage over.
• Thickly sprinkle cut side with cheese.
• Close grill lid and continue grilling until sausage is browned on uncut side and cheese is melted and bubbling, about 3 minutes more.
• Using a spatula, carefully transfer the linguica to a cutting board, keeping the cheese on top.
• Cut crosswise into 1" pieces.
• Serve on toothpicks.

HOMEMADE VEGETARIAN SMOKY BREAKFAST SAUSAGE LINKS

Steps:

• Prepare bamboo steamer(or use steamer in a large saucepan), and lay out 25 sheets of foil, each about 5 inches square.
• Mash beans with fork in a bowl until smooth. Stir in remaining ingredients.
• Roll walnut sized pieces of bean mixture into small links(they don't have to be perfect). Wrap each link in foil, and twist both ends so it looks like a tootsie roll.
• Place wrapped links in steamer, cover, and steam 30 minutes. Serve immediately, or refrigerate until ready to use.
• Warm gently in the oven or toaster oven 8-10 minutes if not serving immediately.

LINGUICA (SMOKED PORTUGUESE SAUSAGE)

Steps:

• Rinse fatback thoroughly and soak in warm water for 30 minutes. Remove and chop into small pieces.
• Pour olive oil in a small pan and saute garlic for 30 seconds to 1 minute. Do not let it brown. Remove from pan and put into a large bowl. Add fatback, pork butt, wine, paprika, milk, vinegar, salt, sugar, liquid smoke, marjoram, white pepper, black pepper, and red pepper and mix until everything is well combined. Cover and refrigerate for 8 hours, or overnight.
• Test the sausage flavor by frying a small bit of it in a pan and tasting it. Adjust spices if needed and place back in the refrigerator, covered, for 2 more hours.
• Run water through hog casings and rinse out as well as possible. Soak in warm water for 30 minutes.
• Set up sausage stuffing attachment on KitchenAid®. Squeeze out water from a length of casing. Tie one end in a knot, then roll onto sausage making fitting like a condom. Turn KitchenAid® onto medium speed. Feed cold sausage mixture a little at a time into the funnel. Use one hand to keep casing tight and one to feed meat mixture. Twist off links as you get to desired length. Repeat with remaining hog casings and sausage mixture.
• Add several handfuls of hot coal into a smoker to get a base temperature going, then let the temperature die down to about 140 degrees F 60 degrees C). You need a cold smoke to smoke the sausages so it doesn't cook and the skin doesn't get browned.
• When smoker has the right temperature, add hickory wood chunks. The temperature will spike again, so let it cool back down to 140 degrees F (60 degrees C).
• Using toothpicks, hang sausages in the smoker as far away from the direct heat source as possible. Maintain temperature at 140 degrees F (60 degrees C) as best as possible. It's difficult - don't sweat it if you get spikes. Just open the smoker door and let heat escape accordingly.
• Smoke until links are deep red and skin is starting to firm, about 1 1/2 hours.
• Remove from smoker and let rest for 30 minutes. Cook like any other sausage before, either pan-fry or grill, before serving.