HOMEMADE BEEF SAUSAGE RECIPES RECIPES

Name: Homemade Linguica Portuguese Mild Sausage
Prep time: 45 min
Cook time: 3 h 30 min
Total time: 4 h 15 min
Yield: 20
Cuisine: Portuguese
Ingredients: 5 pounds pork butt (, cut into 1/2-inch pieces OR 5 pounds ground pork); 2 tablespoon minced garlic; 2 tablespoon salt; 2 tablespoons liquid smoke; 2/3 cup sweet red wine (, preferably Madeira. [See Note 1]); 4 tablespoons sweet paprika; 2 teaspoon freshly ground white pepper; 2 teaspoon dried oregano or marjoram; 1 1/2 teaspoons sugar; 1 teaspoon freshly ground black pepper; 1 teaspoon crushed red pepper ((optional for chourico spicy sausage version)); 1 teaspoon piri piri pepper or cayenne pepper powder ((optional for chourico spicy sausage version) [See Note 2]); 2 teaspoons vegetable oil; 1 cup wood chips (, soaked - your favorite flavor)

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HOMEMADE LINGUICA - KITCHEN DREAMING

Homemade Linguica - Kitchen Dreaming image

Linguica is a Portuguese mild sausage. Chourico is its spicy twin made different only by the addition of hot peppers. This recipe yields 5 pounds of sausage.

Provided by Ronda Eagle | Kitchen Dreaming

Categories Dinner

Total Time 255 minutes

Prep Time 45 minutes

Cook Time 210 minutes

Yield 20

Number Of Ingredients 14

Ingredients

5 pounds pork butt (, cut into 1/2-inch pieces OR 5 pounds ground pork)
2 tablespoon minced garlic
2 tablespoon salt
2 tablespoons liquid smoke
2/3 cup sweet red wine (, preferably Madeira. [See Note 1])
4 tablespoons sweet paprika
2 teaspoon freshly ground white pepper
2 teaspoon dried oregano or marjoram
1 1/2 teaspoons sugar
1 teaspoon freshly ground black pepper
1 teaspoon crushed red pepper ((optional for chourico spicy sausage version))
1 teaspoon piri piri pepper or cayenne pepper powder ((optional for chourico spicy sausage version) [See Note 2])
2 teaspoons vegetable oil
1 cup wood chips (, soaked - your favorite flavor)

Steps:

Combine the pork, garlic, salt, paprika, white pepper, oregano (or marjoram), sugar, black pepper and red pepper in a large bowl and mix well. If using cubed pork butt, pass through a food grinder fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor and process until finely ground.) If using ground pork, mix the pork and spices together and proceede to step 2.
Transfer to a large bowl, cover tightly with plastic wrap and refrigerate overnight to allow the flavors to meld.
The following day, add the wine and liquid smoke to the meat and stir well to combine.
To test the seasoning, heat the oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasoning, to taste.
Smoking the Links:
Preheat a home smoker to 175 °F.Load the wood chips. I use applewood or cherry. You may use whichever flavor you prefer the best.
Smoke the sausage for about 3 1/2 to 4 hours or until the internal temperature reaches 165 °F. We use an internal thermometer for this which we place inside a link in the smoker. [See Note 3]
Remove the links from the smoker and use as desired.
We serve ours with Baked Beans & Brown bread.

Nutrition Facts : ServingSize 4 oz, Calories 168 kcal, SugarContent 1 g, SodiumContent 778 mg, FatContent 7 g, SaturatedFatContent 3 g, CarbohydrateContent 2 g, FiberContent 1 g, ProteinContent 22 g, CholesterolContent 68 mg

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