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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

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