Linguica Smoked Portuguese Sausage

Name: Linguica Smoked Portuguese Sausage
Prep time: 60 min
Cook time: 120 min
Total time: 240 min
Yield: 8 servings
Cuisine: Portuguese
Ingredients: 1 kg pork shoulder (cut into chunks); 3 cloves garlic (minced); 2 tbsp paprika; 1 tbsp salt; 1 tsp black pepper (ground); 1/2 tsp cayenne pepper; 120 ml red wine; 2 m sausage casings (rinsed and soaked)

240 min 8 servings Medium

All Recipes

Savoury and smoky, this Linguica Smoked Portuguese Sausage recipe is a traditional delight that's easy to make at home.

Prep

60 min

Cook

120 min

Total

240 min

Servings

Difficulty

Medium

Linguica is a traditional Portuguese sausage known for its rich flavour and smoky aroma. Its popularity stems from its unique blend of spices and the smoking process that imparts a depth of flavour. Making linguica at home allows you to control the ingredients and adjust the spices to your taste, creating a sausage that's perfect for grilling, frying, or adding to stews. This recipe for Linguica Smoked Portuguese Sausage provides a step-by-step guide to preparing this classic dish. It's perfect for home cooks who enjoy exploring traditional cuisine and want to experience the authentic taste of Portuguese culinary culture.

Instructions

Prepare the meat

Chill the pork shoulder chunks in the freezer for 30 minutes to firm them up.

Pro tip: Chilled meat grinds more easily and produces a better texture.

Grind the meat

Using a meat grinder, grind the chilled pork shoulder into a large bowl.

Pro tip: Use a coarse grinding plate for a traditional sausage texture.

Mix the spices

In a separate bowl, combine minced garlic, paprika, salt, black pepper, and cayenne pepper.

Pro tip: Adjust the cayenne pepper to your heat preference.

Combine ingredients

Add the spice mix and red wine to the ground pork. Mix thoroughly with your hands until well combined.

Pro tip: Ensure the spices are evenly distributed throughout the meat.

Stuff the casings

Using a sausage stuffer, fill the prepared casings with the seasoned meat mixture, twisting every 12 cm to form links.

Pro tip: Do not overfill the casings to prevent them from bursting.

Smoke the sausages

Preheat your smoker to 80°C (175°F). Smoke the sausages for 2 hours until they are fully cooked and have a rich smoky flavour.

Pro tip: Use hickory or applewood chips for a traditional taste.

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Tips & Tricks

Use the freshest garlic for the best flavour.
Chill the meat slightly before grinding for easier handling.
Dry the sausages in a cool, airy place for the best results.

Frequently Asked Questions

How to make linguica smoked Portuguese sausage?

Linguica is made by grinding pork with spices, stuffing into casings, then smoking the sausages.

What is linguica sausage?

Linguica is a traditional Portuguese sausage known for its smoky flavour and spicy seasoning.

How long to smoke linguica sausage?

Linguica sausage is typically smoked for about 2 hours at 80°C (175°F).

What spices are in linguica sausage?

Linguica sausage typically includes garlic, paprika, black pepper, and cayenne pepper.

How many calories in linguica sausage?

Each serving of linguica smoked Portuguese sausage contains approximately 350 calories.

Serving Suggestions

Serve Linguica Smoked Portuguese Sausage with a side of crusty bread and a fresh salad for a simple yet satisfying meal. Alternatively, slice it and add to a hearty stew or casserole for a burst of flavour. This sausage can be made ahead and stored in the refrigerator for up to a week, or frozen for longer storage. When ready to use, simply thaw and cook as desired.

Nutrition per serving

350

Calories

23g

Protein

28g

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