6 Reviews

I followed your recipe and instructions, I did not deviate from them at all. Both myself and my 87 year old Portuguese Uncle , who is from Fall River , Mass ( both his parents where born in Sao Miguel , the Azores) and we tasted no hint of Liguisa? It tasted more like a basic breakfast sausage , minus the sage with more garlic. Could you review your recipe and see if maybe you left something out? And if to you this is genuine Portuguese Linguisa, I would have to just strongly disagree. We took such pains to follow it exact, and the other reviewers seemed to have got what they wanted, I'm just baffled.

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eddonnell March 05, 2015

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!

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Chef Kate January 12, 2007

I fell in love with this type sausage after buying a couple of them from a food cart in Boston years ago. Add in an ice cold Sam Adams and your weekend is complete. I made the patties as I don't have the ability to make it in casings. Just buy the best hamburger buns you can find, fire up the Weber to smoke these for about an hour with oak or pecan wood chips in a small (3"x6") chip box.

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baltisraul May 26, 2016

I increased both the paprika and garlic and did several test samples (fry up a small patty) before finalizing. Also added 1/4 cup of red wine vinegar. The picture is using the small 21cm collagen casings . I have found a local store that sells bacon pieces in bulk for very cheap and I sub that for liquid smoke. I eat a very low fat diet and eat very clean however, sausages cannot be without some fat. These have an excellent deep flavor.

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V B. August 30, 2015

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

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paellaprincess February 28, 2011

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 :)

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DeboraHarv614 February 25, 2011
Linguica Portuguese Sausage