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
LOOKING FOR MORE SAUSAGE RECIPES?
- Homemade Breakfast Sausage
- Homemade Irish Sausages
- Irish Coddle (Dublin Coddle)
- Portuguese Clams with Chorizo Sausage
Want To Try This Recipe?
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).
- 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
- 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.
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.
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