Linguica Smoked Portuguese Sausage Recipes

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LINGUICA PORTUGUESE SAUSAGE



Linguica Portuguese Sausage image

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

5 lbs pork butt, coarsely ground (my butcher does this for me)
3 tablespoons paprika
2 tablespoons minced garlic
1 tablespoon salt
2 tablespoons liquid smoke (adjust to taste or depending on the brand you use)
1/2 cup red wine
1/2 tablespoon sugar
2 teaspoons fresh ground white pepper
3 teaspoons dried oregano
1 teaspoon fresh ground black pepper
2 teaspoons cayenne pepper

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

HOMEMADE LINGUICA PORTUGUESE MILD SAUSAGE



Homemade Linguica Portuguese Mild Sausage image

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

5 pounds pork butt (, cut into 1/2-inch pieces OR 5 pounds ground pork)
2 tablespoon minced garlic
2 tablespoon salt
2 tablespoons liquid smoke
2/3 cup sweet red wine (, preferably Madeira. [See Note 1])
4 tablespoons sweet paprika
2 teaspoon freshly ground white pepper
2 teaspoon dried oregano or marjoram
1 1/2 teaspoons sugar
1 teaspoon freshly ground black pepper
1 teaspoon crushed red pepper ((optional for chourico spicy sausage version))
1 teaspoon piri piri pepper or cayenne pepper powder ((optional for chourico spicy sausage version) [See Note 2])
2 teaspoons vegetable oil
1 cup wood chips (, soaked - your favorite flavor)

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

PORTUGUESE LINGUICA SAUSAGE RECIPE - (4.1/5)



Portuguese Linguica Sausage Recipe - (4.1/5) image

Provided by á-5765

Number Of Ingredients 12

3 lbs boneless pork butt
2 lbs pork back fat
2-3 t salt
5 cloves of garlic, minced
5 dried hot chili peppers, crushed
1 T ground coriander
1 T paprika
1/2 t ground cinnamon
1/2 t ground cloves
1/2 t ground allspice
1/4 c cider vinegar
1/2 c cold water

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.

LINGUICA (SMOKED PORTUGUESE SAUSAGE)



Linguica (Smoked Portuguese Sausage) image

A sweet, smoked Portuguese sausage.

Provided by Brian Genest

Time 12h30m

Yield 10

Number Of Ingredients 20

½ pound Pork, fresh, backfat, raw
1 tablespoon olive oil
7 cloves garlic, minced
1 (4 pound) pork butt, cut into 1-inch chunks
1 cup red table wine
1 cup sweet paprika
⅓ cup powdered milk
3 tablespoons cider vinegar
3 tablespoons salt
2 tablespoons white sugar
1 tablespoon hickory-flavored liquid smoke
2 tablespoons dried marjoram
2 tablespoons ground white pepper
1 tablespoon ground black pepper
1 teaspoon crushed red pepper
1 pinch cayenne pepper
4 feet hog casing
lump charcoal
hickory wood chunks
toothpicks

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.

Nutrition Facts : Calories 431.4 calories, Carbohydrate 7.7 g, Cholesterol 81.1 mg, Fat 30.5 g, Fiber 0.8 g, Protein 25.9 g, SaturatedFat 10.4 g, Sodium 2164.3 mg, Sugar 4.8 g

LINGUICA PORTUGUESE SAUSAGE



Linguica Portuguese Sausage image

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

4 lbs boneless pork butt
2 1/2-3 1/2 teaspoons salt
4 -7 cloves garlic, minced
4 -6 small dried hot chili peppers, crushed
1 tablespoon coriander
1 tablespoon paprika
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/4 cup cider vinegar
1/2 cup cold water

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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