Celebrate Sausage S02E06 - Linguiça Calabresa

linguiça calabresa

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage reduces calories while maintaining flavor.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol.

Cut pork into small cubes for grinding.

Add dextrose, oregano, smoked paprika, black pepper, white pepper, cayenne pepper, and calabrian pepper chili powder to the meat.

Mix in sweet red wine and minced garlic, then set aside.

Grind the meat and fat together using a number 12 grinder.

Mix the ground meat with the spices and wine using a stand mixer until tacky.

Add parsley and mix well to incorporate.

Stuff the mixture into hog casings and prick air pockets.

Refrigerate the stuffed sausages overnight to develop flavors.

Smoke the sausages in a digital smoker at varying temperatures until the internal temperature reaches 145°F.

Remove from smoker and place in cold water to stop cooking process.

Air dry sausages for 4-5 hours to enhance color.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens