LINGUICA PORTUGUESE SAUSAGE
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
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 LINGUIçA SAUSAGE RECIPE
Learn how to make this delicious and popular Portuguese linguiça sausage recipe.
Provided by Eddy Member since Thursday, October 1, 2015, 6 years ago Location: n/a Follow Message
Time 2h55m
Yield 8
Number Of Ingredients 26
Steps:
- Chill the meat and fat until they're almost frozen by putting it in the freezer for an hour or so. 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. 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.) 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. 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. 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. 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. 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. 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 LINGUICA SAUSAGE RECIPE - (4.1/5)
Provided by á-5765
Number Of Ingredients 12
Steps:
- Grind the meat and fat coarsely. With your hands (rubber gloves, if you will) mix the rest of the ingredients well into the ground meat. Refrigerate for two hours or overnight. Shape into patties or stuff into hog casing to make links. If links, spread on a tray and refrigerate for up to three days, turning daily to allow links to dry and cure. Makes about five pounds of sausage.
LINGUICA (SMOKED PORTUGUESE SAUSAGE)
A sweet, smoked Portuguese sausage.
Provided by Brian Genest
Time 12h30m
Yield 10
Number Of Ingredients 20
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.
Nutrition Facts : Calories 431.4 calories, Carbohydrate 7.7 g, Cholesterol 81.1 mg, Fat 30.5 g, Fiber 0.8 g, Protein 25.9 g, SaturatedFat 10.4 g, Sodium 2164.3 mg, Sugar 4.8 g
LINGUICA PORTUGUESE SAUSAGE
Make and share this Linguica Portuguese Sausage recipe from Food.com.
Provided by Gay Gilmore
Categories Pork
Time P1DT2h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cut pork into cubes, separating lean meat and fat.
- Measure or weigh; you should have equal parts, or 2 pounds each, fat and lean meat.
- Grind coarsely.
- Combine ground meat in large bowl with remaining ingredients, and mix well with your hands or a heavy spoon.
- Cover and chill at least 2 hours or overnight.
- Shape into patties or links.
Nutrition Facts : Calories 511.7, Fat 35.8, SaturatedFat 12.4, Cholesterol 149.7, Sodium 867.5, Carbohydrate 1.5, Fiber 0.6, Sugar 0.2, Protein 42.8
More about "linguica portuguese sausage recipes"
KNOW HOW TO MAKE THE POPULAR PORTUGUESE SAUSAGE AT …
From tastessence.com
10 BEST PORTUGUESE LINGUICA RECIPES | YUMMLY
From yummly.com
MELLO'S CHOURICO & LINGUICA — RECIPES
From melloschourico.com
HOME - GASPAR'S
From gasparslinguica.com
PORTUGUESE LINGUIçA SAUSAGE RECIPE - GIMME YUMMY RECIPES
From gimmeyummy.com
Cuisine Azorean, Brazilain, PortugueseCategory Dinner, LunchServings 10Calories 600 per serving
BEST HAWAIIAN PORTUGUESE SAUSAGE RECIPE - HOW TO MAKE LINGUICA …
From food52.com
PORTUGUESE POTATO HASH WITH LINGUICA SAUSAGE RECIPE | LINDSAY
From ilovelindsay.com
TOP 44 PORTUGUESE SAUSAGE LINGUICA RECIPES
From schoenfeld.vhfdental.com
PORTUGUESE BAKED RICE WITH LINGUICA SAUSAGE RECIPE
From recipezazz.com
LINGUICA SAUSAGE RECIPES RICE - SHARE RECIPES
From share-recipes.net
HOW TO MAKE PORTUGUESE LINGUIçA AT HOME - TRAVEL GUIDE TO …
From catavino.net
HOMEMADE LINGUICA SAUSAGE | EMERILS.COM
From emerils.com
PORTUGUESE LINGUIçA SAUSAGE RECIPE
From portugueserecipes.ca
LINGUICA SAUSAGE RECIPE - HOW TO MAKE PORTUGUESE …
From honest-food.net
LINGUICA PORTUGUESE SAUSAGE RECIPES
From tfrecipes.com
HOMEMADE PORTUGUESE LINGUICA SAUSAGE | KITCHEN DREAMING
From kitchendreaming.com
20 LINGUICA RECIPES - TABLE FOR SEVEN
From ourtableforseven.com
PORTUGUESE LINGUIçA SAUSAGE RECIPES
From tfrecipes.com
PORTUGUESE LINGUICA SAUSAGE | KITCHENGETAWAY.COM
From kitchengetaway.com
HOW TO COOK LINGUICA: TWO RUSTIC RECIPES THAT’LL MAKE YOU WOW
From onthegas.org
THE BEST PORTUGUESE SPAGHETTI - LINGUICA SAUSAGE PASTA - HANGRY …
From hangryfork.com
17 EASY AND TASTY LINGUICA RECIPES BY HOME COOKS - COOKPAD
From cookpad.com
HOW TO MAKE LINGUIçA :: MEAT CLUB
From meatclub.in
13 LINGUIçA RECIPES WITH A SMOKY FINISH - INSANELY GOOD
From insanelygoodrecipes.com
TOP 43 PORTUGUESE SAUSAGE LINGUICA RECIPES
From namus.youramys.com
LINGUICA SAUSAGE RECIPE - HOW TO MAKE PORTUGUESE LINGUICA
From pinterest.com
TOP 47 PORTUGUESE SAUSAGE LINGUICA RECIPES
From housmen.alfa145.com
LINGUICA PORTUGUESE SAUSAGE POPPERS - MOSTLY ASIAN, THOROUGHLY …
From feedingmyohana.com
QUICK EASY PORTUGUESE SANDWICH - LINGUICA RECIPES - HANGRY FORK
From hangryfork.com
10 POPULAR LINGUICA SAUSAGE RECIPES - IZZYCOOKING
From izzycooking.com
PORTUGUESE LINGUIçA SAUSAGE RECIPE | RECIPE | HOMEMADE …
From pinterest.ca
2 HOME-MADE PORTUGUESE SAUSAGE RECIPES - YUMMIESTFOOD.COM
From yummiestfood.com
3 ALTERNATIVES FOR LINGUIçA SAUSAGE THAT ARE TRULY YUMMYLICIOUS
From tastessence.com
LINGUICA SAUSAGE ( PORTUGUESE ) RECIPE - EASY RECIPES
From recipegoulash.cc
PORTUGUESE SAUSAGE RECIPE • COOKING HAWAIIAN STYLE
From cookinghawaiianstyle.com
SMOKED AZORES LINGUIçA (AZORES PORK SAUSAGE) | PHOTOS & FOOD
From photosandfood.ca
HOMEMADE LINGUICA PORTUGUESE MILD SAUSAGE : OPTIMAL …
From recipeschoice.com
14 EASY AND TASTY PORTUGUESE SAUSAGE RECIPES BY HOME COOKS
From cookpad.com
PORTUGUESE SAUSAGE STUFFING – EVERYDAY PORTUGUESE
From everydayportuguese.com
10 BEST LINGUICA SAUSAGE RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #pork #easy #european #dinner-party #portuguese #spicy #meat #pork-sausage #taste-mood #3-steps-or-less
You'll also love