Portuguese Lingvik smoked patties – detailed recipe cooking. 
AT ремя: 2 час. Вrecipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.2 kg sliced 1.5 cm. pork neck with a shoulder blade (Espaldilla de cerdo)
- 1 tbsp. l chopped garlic
- 1 tbsp. l salt
- 2 tbsp. l paprika
- 1 tsp ground white pepper
- 1 tsp dried oregano or marjoram
- 3/4 tsp Sahara
- 1/2 tsp ground black pepper
- 1/2 tsp crushed red pepper
- 1 tbsp. l red wine or apple cider vinegar
- 1 tsp vegetable oil
Recipes with similar ingredients: minced pork, garlic, white pepper peas, oregano, marjoram, red flakes, wine vinegar, apple cider vinegar
Recipe preparation:
- In a large bowl, prepare the minced meat for the linguic sausage: mix pork, garlic, salt, paprika, white pepper, oregano, sugar, black pepper, red pepper and mix well. Skip through a meat grinder with large holes. (Or put two in batches in a food processor and chop.) Transfer to large bowl, cover with cling film and refrigerate night.
- Add the vinegar to the meat and mix well. To check, if there are enough spices, heat oil in a small frying pan and fry about 2 tsp. mixtures. Add spices to taste. Form cutlets from meat. Preheat a home smokehouse to 120 ° C. Smoke sausage for 1.5 hours. Remove from the smokehouse and use as you wish. Exit: 900 gr.
