Best 4 Portuguese Linguica Sausage Recipes

# Savor the Delights of Portuguese Linguica Sausage: A Culinary Journey

**Linguica**, a beloved Portuguese sausage, takes center stage in this culinary exploration. This traditional sausage, crafted with a blend of pork, garlic, paprika, and spices, boasts a robust flavor that has captivated taste buds for centuries. Get ready to embark on a gastronomic adventure as we delve into a collection of enticing recipes that showcase the versatility of linguica.

**Grilled Linguica Skewers:** Fire up your grill and prepare for a sizzling sensation. Succulent linguica slices, paired with colorful bell peppers and tender onions, come together on skewers, basking in a smoky, slightly charred embrace.

**Linguica & Clam Bake:** Indulge in a harmonious union of flavors as linguica joins forces with succulent clams in a flavorful broth. Simmered to perfection, this heartwarming dish promises a symphony of briny, smoky, and savory notes.

**Peas & Linguica:** Experience the perfect harmony of textures and flavors in this delightful dish. Tender peas, vibrant bell peppers, and savory linguica unite in a delectable medley, creating a colorful and flavorful side dish or light main course.

**Linguica Fried Rice:** Embark on a culinary fusion journey with this innovative recipe. Fragrant jasmine rice, tossed with savory linguica, colorful vegetables, and a medley of spices, creates a tantalizing dish that's sure to become a favorite.

**Portuguese Kale Soup with Linguica:** Immerse yourself in the comforting embrace of this hearty soup. Featuring tender kale, smoky linguica, and a rich, flavorful broth, this traditional Portuguese dish is a true embodiment of warmth and nourishment.

**Linguica Mac and Cheese:** Prepare to indulge in a delightful twist on a classic comfort food. Creamy macaroni and cheese, infused with the distinctive flavors of linguica, creates a delectable dish that's sure to satisfy cravings.

As you embark on this culinary adventure, each recipe offers a unique expression of linguica's versatility. From grilled skewers to hearty soups and innovative fusion dishes, these recipes promise an exploration of flavors that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

HOMEMADE LINGUICA PORTUGUESE MILD SAUSAGE

Homemade Linguica Portuguese Mild Sausage image

Linguica is a Portuguese mild sausage. Chourico is its spicy twin made different only by the addition of hot peppers. This recipe yields 5 pounds of sausage.

Provided by Ronda Eagle | Kitchen Dreaming

Categories Dinner

Time 4h15m

Number Of Ingredients 14

Ingredients

5 pounds pork butt (, cut into 1/2-inch pieces OR 5 pounds ground pork)
2 tablespoon minced garlic
2 tablespoon salt
2 tablespoons liquid smoke
2/3 cup sweet red wine (, preferably Madeira. [See Note 1])
4 tablespoons sweet paprika
2 teaspoon freshly ground white pepper
2 teaspoon dried oregano or marjoram
1 1/2 teaspoons sugar
1 teaspoon freshly ground black pepper
1 teaspoon crushed red pepper ((optional for chourico spicy sausage version))
1 teaspoon piri piri pepper or cayenne pepper powder ((optional for chourico spicy sausage version) [See Note 2])
2 teaspoons vegetable oil
1 cup wood chips (, soaked - your favorite flavor)

Steps:

Combine the pork, garlic, salt, paprika, white pepper, oregano (or marjoram), sugar, black pepper and red pepper in a large bowl and mix well. If using cubed pork butt, pass through a food grinder fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor and process until finely ground.) If using ground pork, mix the pork and spices together and proceede to step 2.
Transfer to a large bowl, cover tightly with plastic wrap and refrigerate overnight to allow the flavors to meld.
The following day, add the wine and liquid smoke to the meat and stir well to combine.
To test the seasoning, heat the oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasoning, to taste.
Smoking the Links:
Preheat a home smoker to 175 °F.Load the wood chips. I use applewood or cherry. You may use whichever flavor you prefer the best.
Smoke the sausage for about 3 1/2 to 4 hours or until the internal temperature reaches 165 °F. We use an internal thermometer for this which we place inside a link in the smoker. [See Note 3]
Remove the links from the smoker and use as desired.
We serve ours with Baked Beans & Brown bread.

Nutrition Facts : ServingSize 4 oz, Calories 168 kcal, Sugar 1 g, Sodium 778 mg, Fat 7 g, SaturatedFat 3 g, Carbohydrate 2 g, Fiber 1 g, Protein 22 g, Cholesterol 68 mg

LINGUICA PORTUGUESE SAUSAGE

Linguica Portuguese Sausage image

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.

Provided by PetsRus

Categories Pork

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

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

Steps:

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°.

Nutrition Facts : Calories 660.1, Fat 44.9, SaturatedFat 15.5, Cholesterol 187.1, Sodium 1048, Carbohydrate 4.3, Fiber 1.4, Sugar 1.2, Protein 53.8

PORTUGUESE LINGUICA SAUSAGE RECIPE - (4.1/5)

Portuguese Linguica Sausage Recipe - (4.1/5) image

Provided by á-5765

Number Of Ingredients 12

Ingredients

3 lbs boneless pork butt
2 lbs pork back fat
2-3 t salt
5 cloves of garlic, minced
5 dried hot chili peppers, crushed
1 T ground coriander
1 T paprika
1/2 t ground cinnamon
1/2 t ground cloves
1/2 t ground allspice
1/4 c cider vinegar
1/2 c cold water

Steps:

Grind the meat and fat coarsely. With your hands (rubber gloves, if you will) mix the rest of the ingredients well into the ground meat. Refrigerate for two hours or overnight. Shape into patties or stuff into hog casing to make links. If links, spread on a tray and refrigerate for up to three days, turning daily to allow links to dry and cure. Makes about five pounds of sausage.

LINGUICA (SMOKED PORTUGUESE SAUSAGE)

Linguica (Smoked Portuguese Sausage) image

A sweet, smoked Portuguese sausage.

Provided by Brian Genest

Time 12h30m

Yield 10

Number Of Ingredients 20

Ingredients

½ pound Pork, fresh, backfat, raw
1 tablespoon olive oil
7 cloves garlic, minced
1 (4 pound) pork butt, cut into 1-inch chunks
1 cup red table wine
1 cup sweet paprika
⅓ cup powdered milk
3 tablespoons cider vinegar
3 tablespoons salt
2 tablespoons white sugar
1 tablespoon hickory-flavored liquid smoke
2 tablespoons dried marjoram
2 tablespoons ground white pepper
1 tablespoon ground black pepper
1 teaspoon crushed red pepper
1 pinch cayenne pepper
4 feet hog casing
lump charcoal
hickory wood chunks
toothpicks

Steps:

Rinse fatback thoroughly and soak in warm water for 30 minutes. Remove and chop into small pieces.
Pour olive oil in a small pan and saute garlic for 30 seconds to 1 minute. Do not let it brown. Remove from pan and put into a large bowl. Add fatback, pork butt, wine, paprika, milk, vinegar, salt, sugar, liquid smoke, marjoram, white pepper, black pepper, and red pepper and mix until everything is well combined. Cover and refrigerate for 8 hours, or overnight.
Test the sausage flavor by frying a small bit of it in a pan and tasting it. Adjust spices if needed and place back in the refrigerator, covered, for 2 more hours.
Run water through hog casings and rinse out as well as possible. Soak in warm water for 30 minutes.
Set up sausage stuffing attachment on KitchenAid®. Squeeze out water from a length of casing. Tie one end in a knot, then roll onto sausage making fitting like a condom. Turn KitchenAid® onto medium speed. Feed cold sausage mixture a little at a time into the funnel. Use one hand to keep casing tight and one to feed meat mixture. Twist off links as you get to desired length. Repeat with remaining hog casings and sausage mixture.
Add several handfuls of hot coal into a smoker to get a base temperature going, then let the temperature die down to about 140 degrees F 60 degrees C). You need a cold smoke to smoke the sausages so it doesn't cook and the skin doesn't get browned.
When smoker has the right temperature, add hickory wood chunks. The temperature will spike again, so let it cool back down to 140 degrees F (60 degrees C).
Using toothpicks, hang sausages in the smoker as far away from the direct heat source as possible. Maintain temperature at 140 degrees F (60 degrees C) as best as possible. It's difficult - don't sweat it if you get spikes. Just open the smoker door and let heat escape accordingly.
Smoke until links are deep red and skin is starting to firm, about 1 1/2 hours.
Remove from smoker and let rest for 30 minutes. Cook like any other sausage before, either pan-fry or grill, before serving.

Nutrition Facts : Calories 431.4 calories, Carbohydrate 7.7 g, Cholesterol 81.1 mg, Fat 30.5 g, Fiber 0.8 g, Protein 25.9 g, SaturatedFat 10.4 g, Sodium 2164.3 mg, Sugar 4.8 g

Tips:

Choose high-quality linguica sausage for the best flavor. Look for sausages that are made with fresh, locally sourced pork and spices.
Slice the linguica sausage into thin rounds for even cooking. This will also help the sausage to crisp up nicely.
Cook the linguica sausage over medium heat to prevent it from burning. Be patient and allow the sausage to cook through slowly.
Add some vegetables to the pan while the linguica sausage is cooking for a complete meal. Bell peppers, onions, and potatoes are all great options.
Serve the linguica sausage with your favorite sides, such as rice, beans, or salad.

Conclusion:

Portuguese linguica sausage is a delicious and versatile ingredient that can be used in a variety of dishes. Whether you're making a simple breakfast scramble or a hearty stew, linguica sausage is sure to add flavor and depth to your meal. So next time you're looking for a new and exciting way to cook with sausage, give Portuguese linguica a try.