What Is / How to Make Linguiça?

pork

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is leaner and lower in fat.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol.

paprika

🥗Healthier: smoked paprika

💰Cheaper: chili powder

Chili powder adds heat and flavor.

bay leaves

🥗Healthier: thyme

💰Cheaper: oregano

Thyme provides a similar earthy flavor.

Cut 6 lb of pork shoulder into strips using a boning knife.

Grind the pork shoulder and 1.5 lb of pork fat through a meat grinder.

Chill the meat mixture in the refrigerator or freezer to keep it cool.

In a food processor or mortar and pestle, grind together 6 tsp of salt, 4 tbsp of paprika, 1/3 tbsp of sugar, 1 tbsp of dried oregano, 1 tbsp of white pepper, 1 tbsp of cayenne pepper, and 1.5 tsp of black pepper.

Take the chilled meat mixture out of the refrigerator and combine it with 3/4 cup of red wine, 3 tbsp of liquid smoke, 3 tbsp of minced garlic, and the ground spices in a bowl.

Mix the ingredients by hand or in a mixer, ensuring not to make it too pasty by keeping everything cold and mixing for a shorter time at a higher speed.

Soak the sausage casing in water to rehydrate and rinse to remove excess salt.

Attach the sausage stuffing attachment to your stand mixer and slide the casing onto the nozzle.

Slowly add the meat mixture into the casing, pinching and twisting every 3-4 inches to form links, ensuring to remove air bubbles.

Store the linguisa in the refrigerator for a few days or freeze it for longer storage.

Cook any leftover sausage meat in patties on the grill.

Cooking Techniques

Equipment Needed

Spice Level: