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Tuesday, July 17, 2012

Linguica Portuguese Sausage

Total Time: 25 mins

Prep Time: 10 mins
Cook Time: 15 mins


    5 lbs pork butt, coarsely ground (my butcher does this for me)
    3 tablespoons paprika
    2 tablespoons minced garlic
    1 tablespoon salt
    2 tablespoons liquid smoke (adjust to taste or depending on the brand you use)
    1/2 cup red wine
    1/2 tablespoon sugar
    2 teaspoons fresh ground white pepper
    3 teaspoons dried oregano
    1 teaspoon fresh ground black pepper
    2 teaspoons cayenne pepper


Combine all ingredients and mix well, if you can, leave for several hours so the flavors can develop.

Stuff into hog casings or make into patties.

You can omit the liquid smoke and smoke on home smoker until internal temperature reaches 160°.

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