- 16,988 Posts. Joined 10/2012
- Location: Bend Oregon
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Thank you Everyone! Linguica is my most favorite sausage. This recipe is good, but I am going to tweak it a bit, needs a bit more kick.
Originally I wanted to hand chop the 2/3-3/4 of the meat and course grind the last bit. I think that it would give the sausage a better texture too. So next time when I'm not doing a mega batch I am going to do that.
Well I realized that I didn't post the ingredients or the recipe so here it is! Obviously I made some changes. I didn't add the full 1 cup of water per five pounds either.
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. Cold Smoke for 6-8 hours
Well for the cheapest method, assuming you have a Chinese soup spoon check this out:
My sides are klling me...... LOL..... She using 46MM casings?
Listen if you can not use even a manual grinder/stuffer ( Really inexpensive), get a stuffing tube. load your casing on it the same as using a stuffer/grinder get your sausage pretty wet and stuff it with a broom stick of the appropreiate diameter. Case understands why you need to get your sausage really wet.
Case... This is over the top! Man o man o man....
Thanks DS! Yeah this smoker wasn't as full as the other one that was running too!