Portuguese Linguica Sausage Recipe 415

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LINGUICA PORTUGUESE SAUSAGE



Linguica Portuguese Sausage image

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.

Provided by PetsRus

Categories     Pork

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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°.

Nutrition Facts : Calories 660.1, Fat 44.9, SaturatedFat 15.5, Cholesterol 187.1, Sodium 1048, Carbohydrate 4.3, Fiber 1.4, Sugar 1.2, Protein 53.8

PORTUGUESE LINGUICA STEW



Portuguese Linguica Stew image

Try to find real Portuguese sausage for this, whether it's linguica or chourico. A Spanish chorizo or longaniza would be good, but not a Mexican chorizo -- the spices are very different. In a pinch you can use hot Italian sausage.

Provided by Hank Shaw

Categories     Soup

Time 1h5m

Number Of Ingredients 12

2 tablespoons olive oil
1 medium yellow onion, (chopped)
4 cloves of garlic, (chopped)
1/2 cup white wine
2 bay leaves
1 teaspoon red pepper flakes
1 pound linguica sausage, (cut into large pieces)
6 cups water
Salt
1/2 pound collard greens, (stems removed and sliced very thin)
1 15- ounce can cannellini beans or other white beans
Ground black pepper

Steps:

  • Rinse the beans out thoroughly and set aside.
  • Heat the olive oil in a large pot over medium-high heat and sauté the onions, stirring occasionally, until they just begin to brown, about 5 minutes. Add the garlic and cook for another minute.
  • Add the white wine and cook this down by half.
  • Add the collard greens, bay leaves, red pepper flakes and water. Stir well and bring to a simmer. Add salt to taste. Cover, turn the heat to medium-low and simmer gently for 30 minutes.
  • Uncover the pot and add the sausage and beans. Cook for another 10 minutes. Serve with ground black pepper.

Nutrition Facts : Calories 424 kcal, Carbohydrate 21 g, Protein 22 g, Fat 27 g, SaturatedFat 8 g, Cholesterol 64 mg, Sodium 706 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving

HOMEMADE LINGUICA PORTUGUESE MILD SAUSAGE



Homemade Linguica Portuguese Mild Sausage 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

Time 4h15m

Number Of Ingredients 14

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, Sugar 1 g, Sodium 778 mg, Fat 7 g, SaturatedFat 3 g, Carbohydrate 2 g, Fiber 1 g, Protein 22 g, Cholesterol 68 mg

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