Linguiça (Portuguese sausage) the way my parents used to make. They were both from Pico, Açores.

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.

Put 2 tablespoons of coarse salt into a bowl.

Pour in about a third of a jar of paprika.

Add 4 tablespoons of pepper paste.

Sprinkle in 3 teaspoons of chili flakes for spice.

Mash garlic using a device to release flavor, then add to the bowl.

Mix the ingredients together to form a paste.

Add 1 can of beer to the mixture for acidity.

Pour in 2 tablespoons of homemade white wine vinegar.

Add approximately 1.5 cups of white wine and mix thoroughly.

Taste the mixture to adjust seasoning, adding more chili flakes if needed.

Cut pork shoulder into tiny pieces by hand, including fat.

Pour the marinade over the chopped pork and mix with clean hands to combine.

Refrigerate the mixture for 48 hours, stirring and tasting daily to adjust seasoning as needed.

After marinating, fry a small portion in a frying pan to check the flavor.

Gather hog casings and soak them in water until pliable.

Demonstrate how to fill the hog casings with the sausage mixture using a funnel.

Cooking Techniques

Equipment Needed

Spice Level: