Linguica Sausage Recipe
4 lbs pork butt (1.8 kg)
1 lb pork back fat (454 g)
2 1/2 tbsp table salt (54.8 g)
1/2 tsp cayenne pepper (1.1 g)
1 tsp liquid smoke, optional (5 ml)
1 1/2 tsp garlic powder (4.65 g)
1 1/2 tsp marjoram, ground (2.1 g)
1 1/2 tsp ground black pepper (3.75 g)
1 tbsp chili powder (8.4 g)
1 1/2 tbsp granulated sugar (22 g)
2 tbsp fresh minced garlic (32.4 g)
1/4 cup apple cider vinegar (59 ml)
1/4 cup ice cold water (59 ml)
32-35mm prepared hog casings
1. Chill pork butt and fat to 34°F (1°C), grind one time through a 1/4” (6mm) plate.
2. Combine ground pork/fat with remaining ingredients in a large bowl; mix well until mixture is sticky and batter like.
3. Taste test by cooking a small thin patty, cool, taste, then add additional seasonings to the meat batter if desired.
4. Stuff the seasoned meat batter into prepared 32-35mm hog casings then twist into 5-6” (13-15 cm) links.
5. To use bulk style, stuff meat batter into poly meat bags or shape the batter mixture into equal size patties.
6. Pan fry, grill, broil or bake fresh sausage at medium heat until it’s brown on the outside and no longer pink inside.*
7. Refrigerate sausage up to 5 days or vacuum seal and freeze up to 6 months.
*The USDA suggests cooking fresh sausage to an internal temperature of 160°F (70°C) when checked with a quick-read thermometer. It takes about 10 seconds for the temperature to be accurately displayed with this unit.
True Portuguese linguica is distinguished by a semi-spicy flavor tempered by a few hours in the smokehouse. This recipe produces a fresh variety in which liquid smoke may or may not be added to simulate smoke flavor.
Hunters may use venison in place of the pork butt to produce a respectable linguica sausage. Use 70-75% lean venison trim to 30-25% pork fat.