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This is a Portuguese sausage that you can not find here in Texas. Being of Portuguese descent and growing up in the California bay area I had to learn how to make it.
This is kind of a tricky sausage because of the chunks of meat and fat. I started out by taking a pork butt and cutting up 4 lbs of the lean part onto small pieces maybe 3/8" or so Then I marinade the lean pork in port wine, red wine vinegar, fresh marjoram, fresh garlic, salt and cure for a day or 2.
When the meat is cured, I ground 1 lb of pork fat through the 1/2" die in my grinder so it is very chunky. Then take about a quarter of the marinaded meat and grind it through the small die.This step will keep it from falling apart during cooking. I mixed it all together with pepper and paprika. I cold smoked it with cherry until it took on a nice color. The flavor was fantastic!!
Stuffed and drying
In the smoker
Cherry chunks going strong
Nice and smoky
Thanks for checking out my linguica.
This is kind of a tricky sausage because of the chunks of meat and fat. I started out by taking a pork butt and cutting up 4 lbs of the lean part onto small pieces maybe 3/8" or so Then I marinade the lean pork in port wine, red wine vinegar, fresh marjoram, fresh garlic, salt and cure for a day or 2.
When the meat is cured, I ground 1 lb of pork fat through the 1/2" die in my grinder so it is very chunky. Then take about a quarter of the marinaded meat and grind it through the small die.This step will keep it from falling apart during cooking. I mixed it all together with pepper and paprika. I cold smoked it with cherry until it took on a nice color. The flavor was fantastic!!
Stuffed and drying
In the smoker
Cherry chunks going strong
Nice and smoky
Thanks for checking out my linguica.
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