Linguica Portuguese Sausage

Pets'R'us's Note:

We used to eat this sausage on our holidays in Portugal. This recipe comes closest to how I remember it tasting. I do not have a smoker so the liquid smoke is a good solution. Freezes well. If I can get casings I make the sausage but as patties or burgers this is great too. No standing time included.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

• 5 lbs pork butt , coarsely ground (my butcher does this for me)
• 3 tablespoons paprika
• 2 tablespoons minced garlic
• 1 tablespoon salt
• 2 tablespoons liquid smoke (adjust to taste or depending on the brand you use)
• ½ cup red wine
• ½ tablespoon sugar
• 2 teaspoons fresh ground white pepper
• 3 teaspoons dried oregano
• 1 teaspoon fresh ground black pepper
• 2 teaspoons cayenne pepper

Directions:

1. Combine all ingredients and mix well, if you can, leave for several hours so the flavors can develop.
2. Stuff into hog casings or make into patties.
3. You can omit the liquid smoke and smoke on home smoker until internal temperature reaches 160°.

Reviews

[Chef Kate]

Excellent! The spicing results in a very flavorful but not overly peppery sausage. I trimmed the butt very well--so my sausage was a bit dry when grilled, but we loved the flavor. Made a terrific base for pasta sauce, too! I was a little unsure of using liquid smoke--but it isn't made of bizarre chemicals as I had feared. Thanks, Pets!

[paellaprincess]

The flavors are very good - even when freshly made. I used 2 Tblsp of Spanish smoked paprika and 1 Tblsp of Spanish smoked, hot paprika with excellent results. I didn't need to use liquid smoke or the cayenne (both of which are very easy to overdo). I didn't have the white pepper, so might be a little different. Overall an excellent linguica recipe.
Read more: http://www.food.com/mail/view?msgid=3612257#ixzz1FGVDF6ua

[DeboraHarv614]

Loved this.. I can't find Portuguese sausages in my area and I don't get back to Rhode Island often enough to sate my craving. Thank you :)