Linguica Portuguese Sausage
Dive into the bold, smoky flavors of homemade Linguica Portuguese Sausage, a true celebration of Portugal’s culinary heritage. This mouthwatering recipe combines succulent pork shoulder, aromatic garlic, and a vibrant blend of sweet and smoked paprika, cayenne pepper, and black pepper for a spice-forward kick. A touch of dry white wine and cider vinegar adds depth and balance to the perfectly seasoned mixture, which is stuffed into natural hog casings for an authentic sausage-making experience. Whether you choose to smoke these sausages for a rich, complex taste or grill them to crispy perfection, Linguica is a versatile treat that's perfect for serving in stews, alongside crusty bread, or as the star of your next barbecue. Try this traditional recipe for a hands-on adventure in Portuguese cooking that packs a flavorful punch!
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Recipe Information
Ingredients
- 2.5 pounds Pork shoulder
- 0.5 pounds Pork fat (optional for added richness)
- 6 cloves Garlic cloves
- 2 tablespoons Sweet paprika
- 1 tablespoon Smoked paprika
- 1 teaspoon Cayenne pepper
- 1.5 tablespoons Salt
- 1 teaspoon Black pepper
- 0.5 cups Dry white wine
- 2 tablespoons Cider vinegar
- 1 package Hog casings
Instructions
Cut the pork shoulder and pork fat into small cubes (about 1-inch) and chill in the refrigerator for at least 30 minutes to make grinding easier.
Using a meat grinder with a coarse plate, grind the pork shoulder and fat into a large mixing bowl.
Finely mince the garlic cloves or use a garlic press, and add the garlic to the ground meat.
Add the sweet paprika, smoked paprika, cayenne pepper, salt, black pepper, white wine, and cider vinegar to the meat mixture.
Using clean hands or a sturdy spoon, mix the meat and spices thoroughly until well incorporated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to let the flavors develop.
Soak the hog casings in warm water for about 30 minutes, then rinse them under cold running water and carefully check for any holes or tears.
Using a sausage stuffer or sausage attachment on a stand mixer, load the casings onto the stuffer nozzle and gently fill with the sausage mixture, being careful not to overstuff. Twist the filled casings into links of your desired length (typically 6-8 inches).
Prick the sausages all over with a sterilized needle or sausage pricker to allow air to escape during cooking or smoking.
For the best flavor, smoke the sausages over low heat for 1-2 hours, or cook immediately by grilling, frying, or simmering in a little water until fully cooked to an internal temperature of 160°F (71°C).
Serve the linguica sausages as part of a traditional Portuguese meal, in stews, or simply with crusty bread and mustard.
Nutrition Facts
Calories |
635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.1 g | 73% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1187 mg | 52% | |
| Total Carbohydrate | 2.9 g | 1% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.4 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 24 mg | 2% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 470 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
