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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (307g) Recipe makes 8 servings The following items or measurements are not included below: 2 tablespoons liquid smoke |
||
| Calories 660 | ||
| Calories from Fat 404 | (61%) | |
| Amount Per Serving | %DV | |
| Total Fat 45.0g | 69% | |
| Saturated Fat 15.5g | 77% | |
| Monounsaturated Fat 19.8g | ||
| Polyunsaturated Fat 5.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 187mg | 62% | |
| Sodium 1047mg | 43% | |
| Potassium 1051mg | 30% | |
| Total Carbohydrate 4.4g | 1% | |
| Dietary Fiber 1.5g | 6% | |
| Sugars 1.2g | ||
| Protein 53.8g | 107% | |
Linguica Portuguese Sausage
By: Pets'R'us
Oct 31, 2006
We used to eat this sausage on our holidays in Portugal. This recipe comes closest to how I remember it tasting. I do not have a smoker so the liquid smoke is a good solution. Freezes well. If I can get casings I make the sausage but as patties or burgers this is great too. No standing time included.
SERVES 8
Ingredients
- 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
Directions
1
Combine all ingredients and mix well, if you can, leave for several hours so the flavors can develop.2
Stuff into hog casings or make into patties.3
You can omit the liquid smoke and smoke on home smoker until internal temperature reaches 160°.
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- Course > Main Dish
- Main Ingredient > Meat > Pork > Sausage
- Cuisine > European > Southern (Mediterranean) > Portuguese
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
- Occasion > Dinner Party
- Occasion > Taste/Mood > Spicy
Featured Reviews for This Recipe
From: Chef Kate
On Jan 12, 2007
Excellent! The spicing results in a very flavorful but not overly peppery sausage. I trimmed the butt very well--so my sausage was a bit dry when grilled, but we loved the flavor. Made a terrific base for pasta sauce, too! I was a little unsure of using liquid smoke--but it isn't made of bizarre chemicals as I had feared. Thanks, Pets!
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