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There are a couple of recipes on the net. One is from the Recipe Goldmine site and the other from Emeril's site. Emeril and Recipe Cottage also have recipes for linguica sausage (looks like its pronounced the same as linquisa.)

Recipe Goldmine Portuguese Linguisa

5 tablespoons salt
2 tablespoons powdered dextrose
2 level teaspoons cure
4 tablespoons minced garlic
5 tablespoons paprika
1 tablespoon ground black pepper
1 tablespoon crushed marjoram
1 teaspoon cayenne pepper
1 1/2 tablespoons sausage phosphate
10 pounds coarsely chopped (1/2 to 3/4 plate) pork butt
1 1/2 cups water
1/2 cup red wine vinegar
1 tablespoon Liquid Smoke

Mix salt, powdered dextrose, cure, minced garlic, paprika, pepper, marjoram, cayenne pepper, sausage phosphate and chopped pork butt. Cover and refrigerate overnight. The following day, combine meat mixture with water, vinegar and Liquid Smoke, mixing well. Stuff into 35- to 38-millimeter casings, link and hang to dry and cure for 2 days. Makes 2 10-inch lengths per pound for 22 sausages total or 3 6- to 7-inch lengths per pound for 33 sausages total.

Emerilâ€[emoji]8482[/emoji]s Linguisa Sausage

2 tablespoons salt
1/2 tablespoon sugar
2 tablespoons fine chopped garlic
2 tablespoons red wine or cider vinegar
2 tablespoons paprika
2 teaspoons ground pepper
2 teaspoons marjoram or oregano
5 pounds pork butt

Rough cut meat, add dry spices and grind on 3 1/6 plate. Let sit overnight in cooler. Then next day add vinegar and mix well. Stuff into casing. Roast in oven or smoke, or make patties and pan roast.

Emerilâ€[emoji]8482[/emoji]s Homemade Linguica

2 1/2 pounds pork butt, cut into 1/2-inch pieces
1 tablespoon minced garlic
1 tablespoon salt
2 tablespoons paprika
1 teaspoon freshly ground white pepper
1 teaspoon dried oregano or marjoram
3/4 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1 tablespoon red wine or apple cider vinegar
1 teaspoon vegetable oil

Combine the pork, garlic, salt, paprika, white pepper, oregano, sugar, black pepper and red pepper in a large bowl and mix well. Pass through a food grinder fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor and process until finely ground.) Transfer to a large bowl, cover tightly with plastic wrap, and refrigerate overnight. Add the vinegar to the meat and stir well to combine. To test the seasoning, heat the oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasoning, to taste. Form the meat into patties. Preheat a home smoker to 250 degrees F. Smoke the sausage for 1 1/2 hours. Remove from the smoker and use as desired. 2 pounds

Recipe Cottage Linguica (Portuguese Sausage)

4 lbs boneless pork butt
2 1/2 to 3 1/2 tsp. salt
4 to 7 cloves garlic, minced or pressed
4 to 6 small dried hot chili peppers crushed
1 Tb coriander
1 Tb paprika
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. allspice
1/4 cup cider vinegar
1/2 cup cold water

Cut pork into cubes, separating lean meat and fat. Measure or weigh; you should have equal parts, or 2 pounds each, fat and lean meat. Grind coarsely. Combine ground meat in large bowl with remaining ingredients, and mix well with your hands or a heavy spoon. Cover and chill at least 2 hours or overnight. Shape into patties or links.
On the Emeril Recipes, don't forget the "BAM!" :mrgreen:

It's funny how timing works. Some of us were talking during lunch about linguisa and making it and one of the guys had it in his head that we were talking about linguine and kept mumbling that you can't make thin spaghetti look like sausage. Then a couple of days later this thread appears!
Thats pretty darn funny! I first tasted lingusia in fall river mass when I was about 15. I found some in Ohio at the West Side Market that was really close to what I had years ago but nobody seems to make much of it so thanks for any recipes. I got a pretty good lingusia soup recipe if anybody wants it.
Here's the French twist on garlic sausage. A lot of similarities with the Portugese version.

French Garlic Sausage

1 ½ lb trimmed pork shoulder or loin, cut into ½ x 1 ¾ inch strips
½ lb trimmed pork fat, ut into ½ x 1 ¾ inch strips
¼ c peeled natural pistachios, coarsely chopped
2 ts salt
2 ts whole black peppercorns, coarsely grounded
1 ½ ts minced fresh garlic
1 ½ tsp minced fresh thyme or ½ tsp dried
¼ ts ground ginger
1 ts freshly grated nutmeg
⅛ ts ground allspice
2 lg eggs
1 lg egg white
⅓ c Cognac or white wine

Rinse sausage casings and soak in tepid water for 1 hour. Freeze pork and fat 30 minutes, then grind fat through fine blade of grinder and pork through coarse blade.(see note) Mix in pistachios, salt, peppercorns, garlic, thyme, ginger, nutmeg and allspice. Combine eggs, egg white and Cognac. Stir into sausage 1 tablespoon at a time Cover and refrigerate for 1 hour. Stuff sausages mixture into casings. Tie or twist into 12 links. Hang in a cool spot until dry or refrigerate on rack, turning occasionally, 24-48 hours. To cook: Bring water to simmer in Dutch oven or large saucepan. add sausages, cover and poach gently until sausages are cooked through, about 45 minutes.
Hey aardy, can you define your measurements?
Tbs is for tablespoon
ts is for teaspoon

You are useing ts and tsp which to some folks means the same thing-teaspoon.

Nice recipe, thanks for sharing it.

Smokey Steve-No holding out on us man!! Post that soup recipe! Cold weather is a coming and it's great to sit down to a nice hot bowl of soup.

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