International Recipes
Portuguese Linguisa
Ingredients
- 5 tablespoons salt
- 2 tablespoons powdered dextrose
- 2 level teaspoons cure
- 4 tablespoons minced garlic
- 5 tablespoons paprika
- 1 tablespoon ground black pepper
- 1 tablespoon crushed marjoram
- 1 teaspoon cayenne pepper
- 1 1/2 tablespoons sausage phosphate
- 10 pounds coarsely chopped (1/2 to 3/4 plate) pork butt
- 1 1/2 cups water
- 1/2 cup red wine vinegar
- 1 tablespoon Liquid Smoke
Instructions
- Mix salt, powdered dextrose, cure, minced garlic, paprika, pepper, marjoram,
cayenne pepper, sausage phosphate and chopped pork butt.
- Cover and refrigerate overnight.
- The following day, combine meat mixture with water, vinegar and Liquid Smoke,
mixing well.
- Stuff into 35- to 38-millimeter casings, link and hang to dry and cure for 2 days.
Makes 2 (10-inch) lengths per pound for 22 sausages total or 3 6- to 7-inch lengths
per pound for 33 sausages total.
Nutrition information per sausage if making 22 links: 304 calories, 34 grams
protein, 17 grams fat, 0 fiber, 3 grams carbohydrate, 110 milligrams cholesterol,
1,525 milligrams sodium
Nutrition information per sausage if making 33 links: 202 calories, 22 grams
protein, 11 grams fat, 2 grams carbohydrate, 0 fiber, 73 milligrams cholesterol,
1,017 milligrams sodium