Homemade Portuguese Sausage
From elgourmand2 8 years ago
- 1 Hr. + 1 Day to make
- Serves Lots
You didn’t think I was going to leave out Portuguese sausage, did you? Actually, I don’t make this as often as I do Italian or Polish. Digging up this recipe forces me to make a confession; I seldom grind my own sausage meat these days. Read more I get the boys at Charlie’s place (where I buy the meat) to do it. It’s just easier. I also cheat by letting my pasta maker kneed all the ingredients really well. All the flavor and 1/3 the work. Yep, I do this with all the sausage I make. This is a pretty traditional linguica. I usually smoke this about three or four hours. This is a great sausage and easy to make. See less
Ingredients
- • 5 lbs. (2.25kg) pork butt, untrimmed. shopping list
- • 8 cloves garlic, minced. shopping list
- • 3 Tbs. paprika. shopping list
- • 2 Tbs. Oregano. shopping list
- • 1 Tbs. salt. shopping list
- • 1 Tbs. ground coriander seeds. shopping list
- • 1 tsp. ground cinnamon. shopping list
- • 1 tsp. allspice. shopping list
- • 1 tsp. black pepper. shopping list
- • 2 tsp. cayenne pepper (optional). shopping list
- • ¼ cup white wine vinegar. shopping list
- • ½ cup cold water or ¼ water and ¼ cup dry red wine. shopping list
How to make it
- 1. Have your butcher trim the butt. Do not trim and remove fat. You will want the fat included in the sausage.
- 2. Have your butcher grind the meat into a coarse consistency.
- 3. Take the ground pork home and mix in the spices. Use the dough hooks on your mixer to mix this.
- 4. Cover and refrigerate for about 24 hours to allow the flavors to blend.
- 5. If you have a sausage stuffer, use it to fill sausage casings or you can use your hands to form patties or links. See Photo
- 6. Feel free to smoke these if you have a smoker, but it’s not necessary See Photo. Most of the linguica I’ve had was cooked with something or grilled outside on a churrasco. I like the flavor better after smoking.
- These also can be frozen for later use.
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