Authentic Smoked Homemade Linguiça Sausages Recipe
Ingredients
Directions
- Chill the meat and fat until they’re almost frozen by putting it in the freezer for an hour or so.
- Take out some hog casings — you’ll need about 3 to 4 standard lengths, about 15 feet — and set in a bowl of very warm water.
- Chop meat and fat into chunks that will fit into your grinder. Combine the salt, instacure (if using), sugar, garlic and the rest of the spices and mix it into the meat and fat with your hands. Let this rest in the fridge for about an hour. (Optional expert step: Mix the chunks of meat and fat with the salt and curing salt overnight before proceeding. Doing this will give you a better bind on the sausage.)
- Grind through your meat grinder using the coarse die, about 6.5 mm or so. If your room is warmer than 69°F, set the bowl for the ground meat into another bowl of ice to keep it cold. Put the mixture back in the freezer while you clean up.
- Add the wine to the meat mix, then mix thoroughly either using a Kitchenaid on low for 60-90 seconds or with your (very clean) hands. This is important to get the sausage to bind properly. Once it is mixed well, put it back in the fridge while you clean up again.
- Stuff the sausage into the casings. Do whole coils before making links. Twist off links by pinching the sausage down and twisting it, first in one direction, and then with the next link, the other direction. Or you could tie them off with butcher’s string.
- Hang the sausages in a cool place. If it is warm out or if you are smoking your links, hang for one hour. If you have a place where the temperature will not go higher than 38°F, you can hang them as long as overnight.
- If you are smoking your sausages, get your smoker going while the sausages hang. Smoke the links for at least 3 hours, and as many as 12. I prefer a lighter smoke, so you can still taste the pork and spices. I prefer oak, but hickory, maple, pecan or a fruit wood would also work.
- Once the sausages have dried and/or smoked, put them the fridge until needed. If you are freezing the sausages, wait a day before doing so. This will tighten up the sausages and help them keep their shape in the deep-freeze.
Adapted from a Recipe by: honest-food.net
Nutritional Facts (Per Serving)
Frequently Asked Questions
Can I use chicken or turkey instead of pork for this recipe?
While pork is traditional for making linguiça sausages due to its flavor and fat content, you can use chicken or turkey as a substitute. However, you may need to adjust the fat content by adding some pork fat or another fat source to ensure the sausages stay moist and flavorful.
How should I store the sausages after making them?
Once your sausages are made, they can be stored in the refrigerator for up to 1 week. For longer storage, it's best to freeze them. Wrap each sausage in plastic wrap or place them in freezer bags, ensuring to remove as much air as possible. They will maintain quality for about 3 months in the freezer.
What should I do if my sausage mixture seems too dry?
If your sausage mixture feels too dry, it's likely that the meat wasn't cold enough during grinding or mixing. You can remedy this by adding a little more red wine or some ice water to the mixture. Mix thoroughly until the desired consistency is achieved. Keeping everything cold is crucial for good binding and moisture.
Comments (6)
and then fried when eaten. Thanks for this awesome recipe