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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%
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Linguica Portuguese Sausage

Recipe #193061 | 30 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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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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