Homemade Smoked Pork Sausages With Vinegar Recipes

LINGUICA (SMOKED PORTUGUESE SAUSAGE)

Steps:

• Rinse fatback thoroughly and soak in warm water for 30 minutes. Remove and chop into small pieces.
• Pour olive oil in a small pan and saute garlic for 30 seconds to 1 minute. Do not let it brown. Remove from pan and put into a large bowl. Add fatback, pork butt, wine, paprika, milk, vinegar, salt, sugar, liquid smoke, marjoram, white pepper, black pepper, and red pepper and mix until everything is well combined. Cover and refrigerate for 8 hours, or overnight.
• Test the sausage flavor by frying a small bit of it in a pan and tasting it. Adjust spices if needed and place back in the refrigerator, covered, for 2 more hours.
• Run water through hog casings and rinse out as well as possible. Soak in warm water for 30 minutes.
• Set up sausage stuffing attachment on KitchenAid®. Squeeze out water from a length of casing. Tie one end in a knot, then roll onto sausage making fitting like a condom. Turn KitchenAid® onto medium speed. Feed cold sausage mixture a little at a time into the funnel. Use one hand to keep casing tight and one to feed meat mixture. Twist off links as you get to desired length. Repeat with remaining hog casings and sausage mixture.
• Add several handfuls of hot coal into a smoker to get a base temperature going, then let the temperature die down to about 140 degrees F 60 degrees C). You need a cold smoke to smoke the sausages so it doesn't cook and the skin doesn't get browned.
• When smoker has the right temperature, add hickory wood chunks. The temperature will spike again, so let it cool back down to 140 degrees F (60 degrees C).
• Using toothpicks, hang sausages in the smoker as far away from the direct heat source as possible. Maintain temperature at 140 degrees F (60 degrees C) as best as possible. It's difficult - don't sweat it if you get spikes. Just open the smoker door and let heat escape accordingly.
• Smoke until links are deep red and skin is starting to firm, about 1 1/2 hours.
• Remove from smoker and let rest for 30 minutes. Cook like any other sausage before, either pan-fry or grill, before serving.

PICKLED SAUSAGE

Steps:

• In a large pot over medium-high heat, combine the water, salt, vinegar, and red food coloring. Bring to a boil. Cut the sausage links into halves or thirds, depending on size, and place into a large sterile jar. Pour the hot vinegar mixture in with the sausage, secure the lid, and let stand for 2 days before serving.

HOMEMADE SMOKED PORK SAUSAGES WITH VINEGAR.

Steps:

• Get your butcher to grind the pork coarsely (the typical finely-ground mince won't do for this recipe) or grind it yourself using the appropriate attachment on your food processor.
• Put pork mince into a large non-reactive tub and add vinegar and salt. Leave it to marinade for a week mixing it at regular intervals.
• Note: If using pig intestines as sausage casings rinse well, turn inside out and scrub with salt to clean. Repeat daily for a week.
• Add pepper and cumin to the sausage mixture and fry a small ball in order to check the seasonings.
• Tie the intestines or sausage casings at one end with butcher's twine.
• Fill sausages carefully making sure not to tear the casings and gently pressing the mixture down the casing to the end of the sausage.
• Make long thin sausages about 2cm or 1 inch in diameter tying at the other end with twine.
• Pierce the sausages at several points with a pin or needle and then string them up over a fireplace with hot coals.
• Smoke over low heat making sure to add twigs from a sage bush or cypress tree. The sausages should be a rich brown colour and quite dry when cooked. Alternatively use a smoker and follow the instructions.
• Serve fried, cooked over hot coals or baked with a glass or Cretan raki or ouzo.