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.
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What is linguica?
Linguica is a mild Portuguese smoked sausage. Chourico is its spicy counterpart made differently only by the addition of hot peppers. Traditionally a Piri Piri hot pepper powder would be used to spice the meat. However, since most exotic peppers are not readily available throughout the United States, cayenne pepper makes a viable substitute if piri piri peppers are not available in your area.
If you prefer to stick with tradition, you can shop for ground piri piri peppers or pimenta moida sauce online. My family always used a pimento moida sauce like Howard’s hot pepper sauce to season our Portuguese dishes.
Since Portuguese cuisine is highly regional food in the United States, we have a difficult time finding linguica and chourico in the stores here in South Carolina. We do have one local store that carries it but it is popular and sells out quickly. For that reason, my husband and I decided it was time to start making our own.
How do I make homemade linguica?
Making Homemade linguica is easy and starts with a spice blend of paprika, hot peppers, dried parsley flakes, dried oregano, garlic powder, salt, and onion powder together with some vegetable oil and sweet red wine.
You can start with whole pork and grind it yourself or let your local butcher do the work and grind it for you. I have done this both ways and both work very well. Having the meat pre-ground for me took much of the labor out of making my own sausages. I highly recommend it.
The one great benefit of this DIY is that we can control the ingredients. There are no added corn syrup, colors, nitrates, or MSG in our end product. It’s a product I feel good about serving it to my family.
Can I freeze Homemade linguica and chourico sausage?
Yes! Homemade sausages both smoked or fresh are able to be frozen. They are good for up to 6 months in the freezer.
Can I make linguica and chourico sausage without the casing?
Absolutely! If you make this sausage and do not wish to put it into casings, you can form it into patties or free-form links. I would put these on a sheet of parchment paper , grid-style wire rack, or another tray before heading to the smoker.
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
If you’ve never made homemade stuffed sausages before, it’s not as difficult as you imagined. I encourage you to give it a try.
LOOKING FOR MORE SAUSAGE RECIPES?
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Homemade Linguica Portuguese Mild Sausage
- 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 OPTIONAL: I use this for the portion I package as loose sausage so it has a smoky flavor. Not necessary for the sausage going into the smoker.
- 2/3 cup sweet red wine , preferably Madeira. [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
- 1 cup wood chips , soaked – your favorite flavor
- 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 fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor 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.Load the wood chips. I use applewood or cherry. You may use whichever flavor you prefer the best.
- 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.