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Linguica

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Makes: 20 servings adjust
Spicy, smoky Portugese sausage.

Directions

Ingredients

  • 3 12 pounds Pork, wild pork, trimmings
  • 1 12 pounds pork fat

Step 1

Cut pork and fat into pieces that will fit your grinder's feed tube. Chill nearly to freezing. Assemble grinder head with course plate and chill grinder head and bowl.
 

Step 2

Grind pork and fat alternately on course setting.

Ingredients

  • 14 cup Sweet Paprika
  • 6 cloves Garlic, minced
  • 1 tablespoon Sea Salt
  • 2 teaspoons Sugar
  • 2 teaspoons White Pepper
  • 1 tablespoon Oregano
  • 1 teaspoon Freshly Ground Pepper
  • 2 teaspoons Cayenne Pepper
  • 12 cup Red Wine

Step 3

Mix in seasonings. Return to refrigerator to chill.
 

Step 4

Regrind mixture again on course setting. Twice through course creates a pleasing grind while further mixing in ingredients.
 

Step 5

These can be stuffed in hog casings or packed bulk.
 

Step 6

Ideally before serving, smoke links or patties in home smoker, finishing in smoker or with oven/skillet until 160-degrees internal temperature.
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