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Homemade Linguica Sausage Recipe

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This recipe for Homemade Linguica Sausage is from Good Eats - Holland Family Style, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 lbs boneless pork shoulder / butt (onetime ground)
3 T paprika
2 T minced garlic
1 T salt
1 T dried oregano
1/2 T sugar (splenda)
2 t white pepper
2 t cayenne pepper
1 t black pepper
1 t cinnamon
1 t allspice
1/2 C port wine
Directions:
Directions:
1) place ground pork into a large bowl and poke your fingers all over to make holes in the pork...this allows the spices to incorporate better...

2) add all ingredients and mix well by hand...this should take 3-5 minutes and be sure to mix thoroughly...if a little dry, add another splash of wine or water...

3) cover bowl and refrigerate pork for 1-2 days to allow seasonings to thoroughly meld together...

4) cook however you wish and freeze in quart bags what you don't for a later use...
Number Of Servings:
Number Of Servings:
lots
Preparation Time:
Preparation Time:
10 minutes + 1-2 days
Personal Notes:
Personal Notes:
We fell in love with Linguica sausage while visiting Provincetown, MA as it was not any sausage we could find at home. Laura found this recipe online, we tweaked a little, and we have been making it ever since. Though we call it Linguica, it tastes very different from what we had in MA but it is something we have all fallen in love with.

I have found buying boneless pork shoulder or butt and having your butcher give it a single grind is tons better than buying pre-ground pork. You can also choose a shoulder that is not too fatty. Generally, I would say we are getting an 85/15 or 90/10 meat/fat grind which is great for this.

We use this sausage in spaghetti sauce, lasagna, Mexican dishes, soups, with eggs, and any place you would use ground beef or sausage. It has a little spice but a very unique flavor that really becomes the star in just about every dish we use it. We often times make 7-10 lbs at once and alter the spices accordingly when doing so.

You could encase in sausage casings to use or even smoke, but we prefer it loose to use however we like.

It freezes well and can be used 3-4 months after frozen.

 

 

 

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