Linguica

I grew up traveling to New England often because I had family there. While I was there, Portuguese Linguica sausage was readily available, and we would always bring back several pounds to freeze and easy throughout the year. I've not been back in years, and Linguica is not available where I live. I found a few different recipes, and put them together, and this is what I came up with. I've given it to several family members, and they all love it.

JoshS60R @joshs60r

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Ingredients

5 lbpork shoulder
1 1/2 lbpork fat
20 cloveminced garlic
1 tbspground cumin
1 tbsporegano
1 tbspground black pepper
3 tbspsalt
5 tbspsmoked paprika
2 tspground cayenne pepper
1 cupred wine
1 inchdiameter pork casings

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Steps

1

Combine red wine, garlic, cumin, oregano, black pepper, salt, smoked paprika, and cayenne pepper. Set off to the side.
2

Cube pork shoulder and pork fat.
3

Thoroughly mix pork fat, pork shoulder, and the wine/spice mixture in a large bowl. Cover with plastic wrap and allow to sit for 24 to 48 hours.
4

Using a meat grinder with the coarsest grind possible, grind the contents of the bowl and stuff into pork casings making links into the desired length. Allow to sit for an additional 24 hours.
5

Smoke over hickory wood at 220 to 250°F for 90 minutes.