A friend shot a small hog and this is the result. did a 9 hour cold smoke and it smells fantastic... got plenty left over for some other sausages as well.
Thank you, for sharing your recipe. I have been making Linguica using a basic recipe that originated in the Azore islands off the coast of Portugal. I have made changes that try to replicate what I remember Grandpa’s tasted like. Below is the last batch. It’s close but still a little strong on the vinegar.
In the old days, the entire family would get together on the farm and slaughter a pig. Each man would bring wine that he made. A weekend of drinking, dancing, sausage making and fighting ensued. The best wine was for drinking. The one judged to be lesser was used to cure the pork. This is where the fighting started. If you have ever been to a Portuguese get together,( Feast of the Holy Ghost ) you understand the drinking and fighting.
Pork butt or shoulder 5 Lbs
Burgundy wine 1 cup
Red wine vinegar ½ cup
Water 1 cup
Garlic 15 cloves
Salt 3 Tb
Lemon 1 thin sliced
Black pepper ½ Tb
Marjoram ½ Tb
Powered milk ½ cup
Prague #1 1 tsp
Cut meat into sugar cube size pieces and marinate 24 hours. Keep garlic and discard lemon slices. Hand stuff into hog casing using a funnel made from the top of a wine bottle. Smoke over hickory for 5 hours. 160 deg.
Again Thank You
Thanks to Mike Johnson for his posting today of " Recipes for all you sausage heads we have another good recipe for linguica to try.
9 hr cold smoke, no hot smoke? I am trying to decide what type of sausage to make as my first try and I really like Linguica. Being able to just cold smoke it would be great as I don't have very good low temp heat control with my GOSM.
Also what type of casings did you use?