Homemade Portuguese Linguica Sausage Recipe

Ingredients

2 pounds of pork shoulder
1/4 cup of red wine vinegar
5 cloves of garlic, finely minced
1 tablespoon of paprika
2 teaspoons of kosher salt
1 teaspoon of black pepper
1 teaspoon of dried oregano
1/2 teaspoon of crushed red pepper flakes
1/4 teaspoon of ground allspice
1/4 teaspoon of ground cloves
Hog casings, soaked in warm water

Steps and instructions

Cut the pork shoulder into small, 1-inch cubes. Place the cubes in a large bowl.
In a separate bowl, combine the red wine vinegar, minced garlic, paprika, kosher salt, black pepper, dried oregano, red pepper flakes, ground allspice, and ground cloves. Mix until all the ingredients are well integrated.
Pour the vinegar and spice mixture over the pork cubes. Mix well to ensure that all the pork is coated in the seasoning. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, or overnight for best results.
Once the pork has marinated, grind it using a meat grinder. If you don't have one, you could use a food processor, but a meat grinder will provide the best texture.
After the meat is ground, stuff it into the hog casings. Be sure to push the meat into the casing firmly but not too tightly, as it needs room to expand during cooking.
Once all the casing is stuffed, twist it every 4-6 inches to create links. You can then cut between the twists to separate the sausages, or you can leave them connected.
At this point, the linguica can be cooked immediately, stored in the refrigerator for up to a week, or frozen for up to three months.
To cook the linguica, grill over medium heat or bake in the oven at 375 degrees Fahrenheit for 25-30 minutes, until the internal temperature reaches 160 degrees Fahrenheit.

Tools for making

Meat Grinder - A tool used to grind the pork shoulder into the desired consistency for the linguica.
Hog Casings - Natural casings made from the intestines of pigs. They are used to encase the ground linguica mixture and give the sausages their shape.
Bowl - A large bowl to marinate the pork shoulder in the seasonings.
Grill - An outdoor cooking appliance used to cook the linguica over medium heat, imparting a smoky flavor.
Oven - An alternative to grilling, the oven can be used to bake the linguica at a specific temperature until cooked through.
Knife - Used to cut the pork shoulder into small cubes before marinating.
Cutting Board - A surface to safely and cleanly cut the pork shoulder on.
Food Processor - An alternative to a meat grinder, it can be used to grind the pork shoulder if a meat grinder is not available.
Bowl Cover - A lid or plastic wrap to cover the bowl of marinating pork shoulder in the refrigerator.
Twine - Used to tie off the ends of the hog casings after stuffing the linguica mixture.
Meat Thermometer - A tool to check the internal temperature of the cooked linguica to ensure it reaches the desired level of doneness.

Recipe variations

Add diced onions and bell peppers to the marinade for added flavor.
Replace pork shoulder with chicken or turkey meat for a leaner option.
Experiment with different types of vinegar such as apple cider or white wine vinegar.
Try different types of paprika such as smoked or sweet paprika to vary the flavor profile.
Include other spices like cumin, coriander, or fennel seeds for a unique twist.
For a spicier linguica, increase the amount of crushed red pepper flakes or add hot sauce to the marinade.
If you prefer a milder flavor, reduce or omit the crushed red pepper flakes and black pepper.
Substitute the hog casings with collagen casings or make patties instead of links.
For a vegetarian option, replace the pork with cooked lentils or black beans and adjust the seasonings accordingly.
Add grated cheese such as Parmesan or cheddar to the mixture for a cheesy linguica variation.

Recipe overview

Welcome to our delicious Linguica recipe. Linguica is a popular Portuguese sausage known for its unique blend of flavors, including garlic, paprika, and a hint of vinegar. Our recipe is simple to follow, and it allows you to make your own homemade linguica from scratch. This recipe requires a little bit of time and patience as it involves making a marinade, allowing the meat to soak in the flavors, grinding it, and then stuffing it into casings. The result, however, is entirely worth it. You will be rewarded with a beautifully flavored sausage that can be used in a variety of dishes or enjoyed on its own. You can cook it immediately after preparation, or store it in the refrigerator or freezer for future meals. Whether you're grilling it or baking it in the oven, the aroma and taste of homemade Linguica will transport you straight to the heart of Portuguese cuisine. Ready to dive in? Let’s get started on making your own homemade Linguica!

Common questions

How long does the pork need to marinate? The pork should marinate for at least 2 hours, or overnight for best results.
Can I substitute the pork shoulder with a different cut of meat? While pork shoulder is the traditional cut used for linguica, you can substitute it with other cuts such as pork butt or even a combination of pork and beef.
Do I need a meat grinder to make this recipe? While a meat grinder is recommended for the best texture, you can use a food processor to grind the meat if you don't have a grinder available.
How should I store the linguica? After stuffing the linguica into casings, you can cook it immediately, store it in the refrigerator for up to a week, or freeze it for up to three months.
What temperature should I cook the linguica at? You can grill the linguica over medium heat or bake it in the oven at 375 degrees Fahrenheit for 25-30 minutes, until the internal temperature reaches 160 degrees Fahrenheit.

Serving dishes and utensils

Meat grinder - A tool used to grind the pork shoulder into the desired texture for the linguica.
Hog casings - These are thin, natural casings made from the intestines of pigs. They are used to encase the linguica.
Grill - An outdoor cooking appliance that can be used to cook the linguica over direct heat.
Oven - A kitchen appliance that can be used to bake the linguica at a specific temperature.
Large bowl - A container used to marinate the pork shoulder and mix it with the seasoning.
Bowl - A smaller bowl used to mix the red wine vinegar, minced garlic, and spices to create the marinade.
Knife - A sharp tool used to cut the pork shoulder into small cubes.
Food processor - An alternative to a meat grinder, used to grind the pork shoulder if a meat grinder is not available.
Plastic wrap - Used to cover the bowl of marinating pork shoulder while it rests in the refrigerator.
Measuring cups and spoons - Utensils used to accurately measure the ingredients for the marinade.

Origin stories

Linguica, a spicy, garlicky Portuguese sausage, has deep roots in the culinary history of Portugal and its former colonies. It's said that the robust flavors of linguica, with its bold spices and generous use of garlic, are a testament to the resourcefulness of Portuguese cooks in times past. Lacking refrigeration, they developed methods of food preservation that not only kept their food safe to eat, but also enhanced its flavors. The use of paprika not only added a spicy kick to the sausage, but its capsaicin content acted as a preservative. To this day, linguica is a beloved staple in Portuguese households, enjoyed in a variety of dishes or simply grilled and savored on its own. When one bites into a piece of linguica, they're tasting a piece of history, a culinary tradition that has survived and thrived for centuries.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.