Linguica Portuguese Sausage

Submitted by PetsRus

"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."

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 8

ingredients

• 2267.96 g pork butt, coarsely ground (my butcher does this for me)
• 44.37 ml paprika
• 29.58 ml minced garlic
• 14.79 ml salt
• 29.58 ml liquid smoke (adjust to taste or depending on the brand you use)
• 118.29 ml red wine
• 7.39 ml sugar
• 9.85 ml fresh ground white pepper
• 14.78 ml dried oregano
• 4.92 ml fresh ground black pepper
• 9.85 ml 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

[eddonnell]

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.

 

[Edward B.]

You're missing all the ingredients that give Portuguese linguicia its identity. Sherry, cloves, cinnamon, coriander and alspice.

 

[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!

 

[baltisraul]

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.

 

[V B.7704]

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.