Linguica For the first time

Discussion in 'Sausage' started by disco, Sep 11, 2016.

  1. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I had some trimmings from some buckboard bacon so I decided to try something new, Linguica. I did a lot of reading and found that. like chorizo, Linguica actually covers a whole range of sausage styles depending on the area the recipe originates from. There are fresh sausages, cured sausages, really spicy and some with an incredible amount of garlic. I decided to go for a little spicy and a medium amount of garlic. I also wanted to smoke it low and slow so I decided to add cure. Pulling together these wants, I came up with this smoke.

    Here are the trimmings off a pork shoulder I had made into buckboard bacon (post coming). I bought it at a big box store. The bone had been removed but I think the butcher had been drinking. There were large chunks hanging loose. So, I had 1 kilogram (2 pounds) of pork. As I trimmed some fat from the buckboard bacon, I figure had a good 30 per cent fat.

    I put it in the freezer just until it started getting crispy on the edges.


    I mixed the following together:

    10 ml (2 teaspoons) kosher salt

    3 grams (0.1 ounce) prague powder #1

    3 ml (1/2 teaspoon) sugar

    3 cloves garlic, minced

    5 ml (1 teaspoon) coriander

    7 ml (1 1/2 teaspoon) paprika

    1 ml (1/4 teaspoon) ground dried chipotle

    3 ml (1/2 teaspoon) dried oregano

    3 ml (1/2 teaspoon) coarse ground pepper

    3 ml (1/2 teaspoon) crushed dried chillies

    0.5 ml (1/8 teaspoon) cinnamon

    0.5 ml (1/8 teaspoon) cloves

    0.5 ml (1/8 teaspoon) allspice


    I cubed the pork and tossed it in the seasoning mix.


    I ran it through the largest plate of my KitchenAid.


    I mixed in:

    60 ml (1/4 cup plus 1 tablespoon) red wine

    15 ml (1 tablespoon) red wine vinegar


    I mixed it by hand vigorously for 4 minutes and put it in the fridge for an hour to chill.


    While it was chilling, I did a fry test.I don't know what Linguica is supposed to taste like but it tasted good.


    I used my LEM to stuff collagen casings.


    I pinched the casings every six inches and cut the sausage into 6 inch lengths.



    I put them in the pellet grill at 180 F with the Amazen Tube Smoker loaded with hickory.


    I took them to an internal temperature of 150 F which took about 3 hours.I brought them in and let them rest a couple of hours.


    The finished product.


    The Verdict

    These really surprised me. They taste like a spicy kielbasa! That isn't a bad thing, it just surprised me. Also, this smoke really shows you need to let your product rest after smoking. It tasted quite different two days later.

    They have a big hit of garlic and a nice heat that still won't offend She Who Must Be Obeyed. Garlic and spicy? I love it.

    Disco
     
    shoebe, mike w, smokinal and 6 others like this.
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That looks great.    I never had it either soooooooo.......

    Question?    What size casing?
     
    dls1 likes this.
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Adam, I should have put that in my posting. They were 32 mm.
     
  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Sorry, I forgot Americans reading, 1 1/4 inch.
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

      LO​L.

    I have converted to the metric system since I started curing.
     
  6. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Pity us poor Canadians. We use a lot of metric measures but get a lot of recipes etc from the US. We're constantly confused.
     
  7. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    I love spicy kielbasa! I could eat them all. Nice job!
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great Disco! Linguica is one of my all time favorite breakfast sausages. Very popular in Hawaii.

    I will hand cut at least 25% of the meat and fat. Use a course grind on the rest and mix. I think I only have one or two packages left. I may need to make some more!

    Points!
     
  9. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Nice job, sure does look good.

    [​IMG]
     
  10. They look great. So you smoked immediately after you stuffed?
     
  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, Red!
    That would be nice. The coarse grind on the KitchenAid isn't that coarse! Thanks, Case.
    Thanks, Nepas. Nice words from the Sultan of Sausage!
    Nope, I let the stuffed sausages chill in the fridge overnight.
     
  12. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Garlic & spicy!

    How could you go wrong!

    Looks fantastic as always Disco!

    Point coming your way!

    Al
     
  13. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Great work for sure!  That recipe looks like it has a nice balance to it for spicy and flavor.
     
  14. mike w

    mike w Smoking Fanatic

    Those look delicious! Point
     
  15. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    D, Nice job sir,  they look awesome ![​IMG]
     
  16. gearjammer

    gearjammer Master of the Pit

    Disco, those look great in Canadian or American.

    I like spicy Kielbasa too.

    Points to you.

      Ed
     
  17. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Your very generous, Al. Thanks.
    Thanks, Cranky! I do like it.
    Thanks for the point, Mike!

    Disco
     
  18. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Thanks, CM! I appreciate the point.
    Very kind, Ed. Thanks for the point, eh.

    Disco
     
  19. dls1

    dls1 Smoking Fanatic

    Nice job for your first time with Linguica. It, an its sibling, Chourico, are two of my favorite sausages, and can be used in so many ways. Points for that.

    Now that you've got the prime ingredient, you should make a "Francesinha", the decadent and gut-busting sandwich popular in the North of Portugal, particularly around the city of Porto. Made up with multiple meats and cheeses, it's served with a beer/cheese/tomato sauce, and often served with a fried egg on top.Sort of like a French croque monsieur on steroids, lots of them.
     
  20. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Check my avatar. Do I look like I should be eating gut buster sandwiches?
     

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