No meat grinder necessary! This Homemade Linguica, a Portuguese Mild Sausage, is incredibly easy to make and tastes great. This recipe contains No MSG, Nitrates, Nitrites, or High Fructose Corn Syrup.
What is linguica?
How do I make homemade linguica?
Can I freeze Homemade linguica and chourico sausage?
Can I make linguica and chourico sausage without the casing?
Do I have to cook linguica sausage in the smoker?
No! You can do this in the oven as well. I have included instructions with the recipe
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Linguica is a Portuguese mild sausage. Chourico is its spicy twin made different only by the addition of hot peppers.
- 5 pounds pork butt, cut into 1/2-inch pieces OR 5 pounds ground pork
- 2 tablespoon minced garlic
- 2 tablespoon salt
- 2 tablespoons liquid smoke
- 2/3 cup sweet red wine, preferably Madeira Portuguese Sweet Red Wine. [See Note 1]
- 4 tablespoons sweet paprika
- 2 teaspoon freshly ground white pepper
- 2 teaspoon dried oregano or marjoram
- 1 1/2 teaspoons sugar
- 1 teaspoon freshly ground black pepper
- 1 teaspoon crushed red pepper (optional for chourico spicy sausage version)
- 1 teaspoon piri piri pepper or cayenne pepper powder (optional for chourico spicy sausage version) [See Note 2]
- 2 teaspoons vegetable oil
- Combine the pork, garlic, salt, paprika, white pepper, oregano (or marjoram), sugar, black pepper and red pepper in a large bowl and mix well. If using cubed pork butt, pass through a food grinder (affiliate link) fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor (affiliate link) and process until finely ground.) If using ground pork, mix the pork and spices together and proceede to step 2.
- Transfer to a large bowl, cover tightly with plastic wrap and refrigerate overnight to allow the flavors to meld.
- The following day, add the wine and liquid smoke to the meat and stir well to combine.
- To test the seasoning, heat the oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasoning, to taste.
- Smoking the Links:
- Preheat a home smoker to 175 °F. Smoke the sausage for about 3 1/2 to 4 hours or until the internal temperature reaches 165 °F. We use an internal thermometer for this which we place inside a link in the smoker. [See Note 3]
- Remove the links from the smoker and use as desired.
- We serve ours with Baked Beans & Brown bread.
1). Portuguese sweet red wine, called Madeira, is a fortified wine and is not found in most grocery stores. Since it is a fortified wine, which has a higher alcohol content, it is only available in liquor stores in the US.
2). Cayenne pepper isn’t a traditional spice seasoning to the Azores. Hot parprika or piri piri (pepper) sauce would traditionally be used in its place. However, since most types of exotic peppers (for piri pirir sauce) are not readily available throughout the United States, cayenne pepper is a viable substitute for the hot paprika and homemade piri piri sauce.
3). If you do not have a smoker, these may be prepared in the oven. Cook in the oven at 175 degrees F for 3 1/2 to 4 hours or until the internal temperature reaches 165 degrees F.
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