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Portuguese Linguiça

By Michael Babcock

Portuguese Linguiça

Prep:5hCook:6h

Updated at: Wed, 27 Nov 2024 17:06:42 GMT

Nutrition balance score

Unbalanced

Glycemic Index

29

Low

Glycemic Load

1

Low

Nutrition per serving

Calories907.4 kcal (45%)

Total Fat78.4 g (112%)

Carbs4 g (2%)

Sugars0.9 g (1%)

Protein39.8 g (80%)

Sodium1994.1 mg (100%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

16 servings

7 lbspork shoulder

3 lbspork fat

4 ½ Tbspkosher salt

2 tspcuring salt

2 tspwhite sugar

2 Tbsppaprika

2 tspcayenne

2 tspsmoked paprika

2 Tbspdried oregano

2 TbspBlack Pepper

1 ½ cupsred wine

20 clovesgarlic

Instructions

Preparation (Night Before):

Step 1

Disinfect all components

Step 2

Place grinder and stuffer parts in freezer

Step 3

Chill wine

Step 4

Weigh meat and fat

Step 5

Chop meat and fat into grinder sized chunks and combine in a bowl

Step 6

Mix salt and insta-cure thoroughly into meat mixture

Step 7

Cover and place meat mixture into refrigerator overnight

Day of:

Step 8

Place meat mixture into freezer for 1 hour

Step 9

Soak 15 feet of hog casings per 10 pounds of sausage in very warm water

Step 10

Mince garlic and set aside

Step 11

Combine remaining spices and sugar and set aside

Step 12

Pull meat mixture from freezer and mix with sugar, spices, and garlic

Step 13

Place meat mixture in refrigerator for 1 hour to rest

Step 14

Set up grinder with coarse die and grind meat mixture into an iced bowl

Step 15

Place meat mixture in freezer while you clean up

Step 16

Add chilled wine to the meat mixture and mix thoroughly by hand for 90-120 seconds

Step 17

Place sausage back in fridge while you clean up

Step 18

Stuff sausage into hog casings and twist into 1 pound links

Step 19

Hang links in a cool place for 1-2 hours before smoking (38 degrees)

Step 20

Smoke at 200 degrees until the sausage reaches an internal temperature of 165 degrees (prepare an ice bath towards the end of the process )

Step 21

Drop fully cooked sausage links into ice bath and let sit until they are completely cool

Step 22

Pat sausage links dry and refrigerate for 24 hours before vacuuming packaging and freezing

Notes

1 liked

0 disliked

Michael Babcock· last month

9 lb bone-in pork shoulders were not quite enough after trimming to get 7 lbs of fatless pork shoulder. 12 lbs should be enough. For sandwiches: Submarine rolls Diced sweet onions Mustard relish