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Portuguese Linguica
Description
Linguiça is a delicious, mildly spicy sausage that comes from Portugal; also known as linguica or linguisa. Linguica is tempered with a smoking process which makes the sausage flavorful and tender.
Ingredients
At a glance
Home Made Sausage
Makes
4 Pounds
| 4 | feet medium (35-38mm) collagen sausage casing | | 3 | pounds boneless pork butt* (see note)
| | 1 | pound pork fat* (see note)
| | 2 | tablespoons sweet paprika
| | 1 | tablespoon plus 2 teaspoons kosher or coarse salt | | 1 | tablespoon ground coriander
| | 1 | teaspoon crushed red pepper
| | ½ | teaspoon allspice
| | ½ | teaspoon ground cinnamon
| | ½ | teaspoon ground cloves
| | 7 | cloves garlic, minced
| | ½ | cup cold water
| | ¼ | cup red wine vinegar |
Methods/steps
- Prepare casings as per directions.
- Let the meat and fat partially thaw; cut into 1-inch cubes.
- Grind meat and fat through the coarse disk of a meat grinder.
- Mix meat with paprika, salt, coriander, crushed red pepper, allspice, cinnamon, cloves, garlic, water and vinegar. Mix well using a meat mixer or your hands.
- Cover and refrigerate overnight.
- Using a sausage stuffer, stuff the mixture into the prepared casing, prick air pockets and twist into 10 inch links. Using butchers twine, tie off each link. Do not separate the links and air dry for 3 hours.
- Hot-smoke in a smoker at 175°F to 200°F for 4-5 hours. The sausage should be firm and reach an internal temperature of 160°F. Store in the refrigerator for 5-7 days or freeze and use as needed.
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Additional Tips
* To eliminate any chances of Trichinosis, freeze pork prior to processing using the following guidelines:
-20°F for 6 to 12 days
-10°F for 10 to 20 days
-5°F for 20 to 30 days