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!
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.
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.
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.
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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 :)