Homemade Linguica question?????

I had to look up what that was...LOL! Ahhh the Portugese sausage! Hmm I have ground frozen meat to make sausage before... I guess as long as it's in good shape...why not?

And the Chorizo traditionally is not smoked. But I'll bet it's great that way!

Mexican Chorizo is fresh, not smoked and although it can be stuffed into casings, traditionally it's not (like Richtee said, it would surely be good smoked).

Real Spanish Chorizo is stuffed into casings and is dry cured, but still not smoked. Dry curing is a whole different ball game. You're talking curing the sausage with sodium nitrate, then fermenting it with a live culture (Bactoferm), then air drying in in a temperature and humidity-controlled environment.