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Making Linguica

post #1 of 14
Thread Starter 
This is a Portuguese sausage that you can not find here in Texas. Being of Portuguese descent and growing up in the California bay area I had to learn how to make it.

This is kind of a tricky sausage because of the chunks of meat and fat. I started out by taking a pork butt and cutting up 4 lbs of the lean part onto small pieces maybe 3/8" or so Then I marinade the lean pork in port wine, red wine vinegar, fresh marjoram, fresh garlic, salt and cure for a day or 2.
When the meat is cured, I ground 1 lb of pork fat through the 1/2" die in my grinder so it is very chunky. Then take about a quarter of the marinaded meat and grind it through the small die.This step will keep it from falling apart during cooking. I mixed it all together with pepper and paprika. I cold smoked it with cherry until it took on a nice color. The flavor was fantastic!!

Stuffed and drying

In the smoker

Cherry chunks going strong

Nice and smoky

Thanks for checking out my linguica.
post #2 of 14
Not only does it sound tasty but your pic's make it mouth watering....Great looking stuff!
post #3 of 14
Great looking stuff. I almost licked the screen before I got control. Still wiping up drool off the keyboard.

How does the open skillet work as a smoke generator? I have been looking for a used dutch oven (without the legs) that has a lid on it. Theory anyway is to use a 55 gallon drum, cut a hole in the bottom just big enough to expose the bottom of the heavy cast iron oven with chips in it. Heat that to generate smoke, but the heat to pan remaining outside the barrel. Cold smoke.
post #4 of 14
Good looking Linguica. I have threatened to make Rytek Kutas's version but it's a bit labor intensive for me. Thanks for the pics.
post #5 of 14
King...you are the KING~ I've eaten Linguica and Chorizo in Portugal and Spain and let me say you've made the finest sausage I've seen since! Well done, sir.

Big-time Points to you. points.gif
post #6 of 14
king - that sausage looks great!

would you mind sharing the amounts/proportions of each ingredient?

post #7 of 14
Thread Starter 
Thanks for all the kind words. By the way, this is an uncooked version of the sausage and needs to be cooked to 160 degrees before eating. Its great with eggs and in soups and stews. I like it fried hot and fast and carmelized.
PM sent

No doubt Bassman. This is my 4th attempt, I use bits and pieces from a few recipes.

4 lbs lean pork butt diced small(3/8")
1 lb pork fat diced smaller or very course ground
1/2 cup port wine
1/8 cup red wine vinegar
2 Tbs powdered dextrose( you can sub 1 Tbs sugar )
2 to 3 tablespoons chopped fresh marjoram
7 or 8 minced fresh garlic cloves
2 Tbs salt
1 tsp cure #1
4 Tbs paprika
1 Tbs black pepper
1 tsp white pepper
post #8 of 14
thanks, king!
post #9 of 14
good looking sausage-thanks.
post #10 of 14
Great Job! Thanks for sharing your QView and the recipe!!! points.gif
post #11 of 14
points.gifThat's some awesome lookin sausage!!!
post #12 of 14
Fantastic pics! These sausages look amazing!!! Great job!!

Thanks so much for sharing the recipe! I'm tying it, post-haste!!!


post #13 of 14
Wow I'm not sure how I missed this one. Great looking sausage King, I'll be trying this recipe soon. Did ya use a 32mm casing?
Thanks for the Q-view!
post #14 of 14
Excellent looking sausage, great job and a great recipe!
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