Linguica Portuguese Sausage
photo by V B.7704
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 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)
- 1⁄2 cup red wine
- 1⁄2 tablespoon sugar
- 2 teaspoons fresh ground white pepper
- 3 teaspoons dried oregano
- 1 teaspoon fresh ground black pepper
- 2 teaspoons cayenne pepper
directions
- Combine all ingredients and mix well, if you can, leave for several hours so the flavors can develop.
- Stuff into hog casings or make into patties.
- You can omit the liquid smoke and smoke on home smoker until internal temperature reaches 160°.
Questions & Replies
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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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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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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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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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RECIPE SUBMITTED BY
PetsRus
Leiden, Zuid Holland
Hello, my name is Bonnie and I am a very beautiful cat as you can see if you look at the picture at the top of this page.... What??.. I am supposed to talk about you??? But it says here: About Me!! Well all right then ......
My mom is Dutch and has moved to England in October 2007, after living 15 years in the Netherlands with my English dad. They don’t have any human children and “created” their own family, which means I have to share them with Hannah, she is a 6 years old tortie cat, Abby the dog, she is a 9 year old Beagle, and a one year old black Miniature Pincher named Poppy, I refuse to tell you my age but I am a georgious lilac British Shorthair cat!!
It is obvious she adores pets just by looking at her name she uses on Zaar (many on Zaar call her Pets or Petsie Poo), her name in real life is Annelies and that is a common Dutch name.
My mom always liked to cook, but since she joined Zaar it got out of control, and it doesn’t help that she is disorganized. Printed recipes everywhere in the house, the recipe binders have got bigger and just between you and me, her hips too!!!
I have lived in Holland all of my life until now, but they lived in several different countries/places:- desert and coastal Oman, up North and West in Holland, Vancouver-Canada, Aberdeen- Scotland and in Norway they lived in Bergen and Oslo. We have all moved together to England, as you can see I’ve already learnt the language!
I heard her say to Dad that this is the last time she moved to another country...she's had it with moving from one place to another! ( its her age...she's getting grumpy)
Mom is 55 years old but I always hear her say that the date of her birthday does not mean that much to her, the date of her cancer anniversary is more important, because so far she is a survivor.
Besides cooking she has other interests too, crafts, gardening and soap making.
She likes Zaar and is one of the hosts on the German-Benelux Forum here on RecipeZaar.
She would like to thank everybody who tries and comments on the recipes she has posted on Recipezaar, your feedback is very much appreciated.
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