Posted on Thursday, March 3, 2016 in Pork Recipes

Portuguese Linguiça Sausage Recipe

Learn how to make this delicious and popular Portuguese linguiça sausage recipe.
4 out of 5 with 115 ratings
Views: 97999
Portuguese Linguiça Sausage Recipe


Preparation time2 h
Cooking Time2 h
Ready In2 h 55 min
Level of DifficultyEasy
Servings8

Ingredients

3 1/2 pounds of pork shoulder1 1/2 pounds of pork fat2 and 1/4 tablespoons of kosher salt1 teaspoon of insta-cure1 tablespoon of dextrose or white sugar10 garlic cloves, minced1 tablespoon of sweet paprika1 teaspoon of hot paprika or cayenne1 teaspoon of smoked paprika (optional)1 tablespoon of dried oregano1 tablespoon of crushed black pepper3/4 cup of red wine, preferably a Portuguese wineHog casings
3 1/2 pounds of pork shoulder1 1/2 pounds of pork fat2 and 1/4 tablespoons of kosher salt1 teaspoon of insta-cure1 tablespoon of dextrose or white sugar10 garlic cloves, minced1 tablespoon of sweet paprika1 teaspoon of hot paprika or cayenne1 teaspoon of smoked paprika (optional)1 tablespoon of dried oregano1 tablespoon of crushed black pepper3/4 cup of red wine, preferably a Portuguese wineHog casings
Get Portuguese ingredients

Preparation

  1. Chill the meat and fat until they’re almost frozen by putting it in the freezer for an hour or so.
  2. 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.
  3. 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.)
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Recipe Credit: honest-food.net

Photo Credit: ncsmokehouse.com

Portuguese Chickpeas with Chouriço Recipe
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This Portuguese chickpeas with chouriço recipe is easy to prepare, it's delicious and makes a great meal for two.

Level of DifficultyEasy
Servings2
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Portuguese Pork Cutlets (Bifanas) Recipe
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Serve these delicious Portuguese pork cutlets (Bifanas) in a wine sauce with white rice or on a fresh bun, enjoy.

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Brian
Brian
Tried your recipe for first time. After stuffing it and cooking in water bath it was placed into a warm roll with chipotle mayo. Very, very delicious. The rest have dried, smoked, are drying again, will be boiled and then fried when eaten. Thanks for this awesome recipe
1 year ago, Sunday, February 26, 2023
reply
Eddy
Great to hear Brian, thank you for the feedback, enjoy.
1 year ago, Sunday, February 26, 2023
Harold
Harold
Sounds very enticing, but unfortunately I don't have the patience to wait that long. I'm sure they're very good, but I'll continue to purchase them from Mello's in Falls River Ma. I find theirs to be delicious.
2 years ago, Tuesday, April 19, 2022
reply
Gail
Gail
Sound’s amazing!! I live in AZ now. Have to have it shipped to me. Will have to try this!!
2 years ago, Monday, April 18, 2022
reply
Eddy
Great Gail. 👍👍
2 years ago, Monday, April 18, 2022
Leonel Rodrigues
Leonel Rodrigues
Mouth watering
2 years ago, Friday, February 25, 2022
reply
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