Linguica (port. Linguiça) – traditional Portuguese pork sausage with a bright aroma of garlic and paprika. Immigrants from Azores brought Lingwiki recipe to USA, it is popular wherever Portuguese emigrants live, especially in Brazil. This sausage is eaten in any form: in sandwiches, various appetizers, as part of the first courses, it is added to the stew. Highly versatile ingredient and incredibly delicious! Especially if make linguics at home from natural ingredients. Following instructions in the recipe, you will get excellent sausages that you can store in the freezer and cook various dishes with them, or soak and serve as a delicacy or as part of sandwiches.
Recipe author – Hank Shaw – creator of American copyright recipes for game, writes books and collects hunting or fishing photographs
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Time: 5 hours. The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Contents
Ingredients for the recipe:
- 1.5 kg pork shoulder or wild boar meat
- 700 gr. pork fat
- 34 gr coarse salt
- 6 gr. nitrite salt Instacure No. 1 (optional – if you going to smoke sausage)
- 1 tbsp. l dextrose or white sugar
- 10 cloves garlic, minced
- 1 tbsp. l sweet paprika
- 1 tsp hot paprika or cayenne pepper
- 1 tsp smoked paprika
- 1 tbsp. l dried oregano
- 1 tbsp. l crushed black pepper
- 0.5 tbsp. milk powder (optional – it will help sausage keep moisture when smoked if smoked)
- 3/4 Art. portuguese red wine
- Natural casing for sausages
Recipes with similar ingredients: minced pork, lard, black pepper peas, ground cayenne pepper, oregano, garlic, paprika, milk dry, red wine, pork belly
Recipe preparation:
- Put the meat and fat in the freezer for about an hour until they practically do not freeze.
- Take out some sausage casings – you will need 3 – 4 casings of standard length, approximately 4.5 m. – and put them in a bowl of very warm water.
- Slice the meat and lard into pieces that fit in a meat grinder. Mix meat and fat with salt, nitrite salt (if using it), sugar, garlic, milk powder and other spices and mix everything with your hands. Refrigerate for about hour.
Optional more professional step.
Mix pieces of meat and fat with salt and nitrite salt and leave overnight in the refrigerator. So the sausage clings better.
- Grind the meat in a meat grinder with large holes, approximately 6.5 mm. If your kitchen temperature is above 20 ° C, put the minced bowl in another ice bowl so that it remained cold. Put the minced meat back in the freezer until tidy up the kitchen.
This step involves experience if you want to do homogeneous sausage, but with lumps of fat
Add wine to the minced meat and mix thoroughly with clean hands or using the mixer at low speed for 60 to 90 seconds. it an important step is for the sausage to set properly.
- After mixing well, put the minced meat in refrigerator until you clean the kitchen.
- Fill the shell with minced meat. They must be fully filled, before you knit. Then knit the sausage links by twisting alternately the first sausage in one direction, the second in the other. Or you can use the twine. Wrap sausages with gauze.
- Hang sausages in a cool place. If the street is warm or if you smoke your sausage, hang for one hour. if you have a place where the temperature does not exceed 3 ° C, you can hang it on night.
This step assumes a smokehouse and wood chips.
Prepare a smokehouse and smoke sausages for at least 3 hours, or up to 12 hours, the temperature should not rise above 30 ° C. I I prefer a lighter smoke to taste in the sausage pork and spices. You can take oak chips, but hickory, maple, pecans or fruit tree will also do.
- After the sausages are dry or smoked, store them in the fridge. If you plan to freeze them, then it’s better do the next day. So the sausage will be compacted and will hold its shape in deep freeze.
- Ready sausage should be dense, but not hard, with a speck and a distinctive aftertaste smoking.
- These sausages can be stored for about 5 days in the refrigerator, and, if there were no microbes in the production, then 1 year in the freezer chamber. Output: 2.2 kg. From this minced pork sausage Linguists you can make smoked hamburger patties in portuguese.
