Longaniza/linguica

1 Servings

Ingredients

Quantity Ingredient
1½ teaspoon Salt [a]
¼ teaspoon Black pepper [a]
2 teaspoons Sweet paprika [a]
1 teaspoon Very well minced (so it doesn't tear the casings) fresh rosemary [a] -or-
½ teaspoon Crumbled dried [a]
2 Garlic cloves, crushed then minced [a]
1½ tablespoon White vinegar [a]
1 pounds Lean pork, coarsely ground [b]
¼ pounds Pork fat, coarsely ground [b]
Prepared sheep or hog casings

Directions

The only recipe I have for linguica is very simple. It's from 'The Savory Sausage' (aka The Offal Truth). "The Spanish longaniza is usually served fresh, while the Portuguese linguica is frequently smoked. It's traditionally stuffed into the narrow sheep casings, but you can also use the more easily obtainable hog casings.

There are several companies in America who make linguica, especially in New England where many Portuguese immigrants settled. Linguica are even included in many traditional New England clambakes. " Mix together [a]. Knead together [b], then knead in [a]. Stuff firmly into casings and tie off into desired lengths. Prick any air pockets with a pin.

Smoke as desired or use fresh.

LAZY-LINGUICA: Add 1-¾ teaspoons sweet paprika, 1 scant teaspoon fresh rosemary, 4 teaspoons vinegar and 2 small cloves garlic per pound of bulk pork sausage.

Traditional uses: simmer with beans, include in mixed grill, add to tapas potato omlettes (tortillas), bake in bread (hornazo), or use in potato-kale soup (caldo verde).

Posted to bbq-digest V5 #081 by "Linda Merinoff" <hvane@...> on Jan 24, 1997.

Related recipes