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Linguica (Smoked Portuguese Sausage)
Linguica (Smoked Portuguese Sausage)
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
750 minutes
Sweet and smoky Portuguese linguica sausage made with pork, fatback, and a blend of spices for homemade sausages.
Ingredients:
  • 0.5 pound Pork, fresh, backfat, raw
  • 1 tablespoon olive oil
  • 7 cloves garlic, minced
  • 1 (4 pound) pork butt, cut into 1-inch chunks
  • 1 cup red table wine
  • 1 cup sweet paprika
  • 0.33333334326744 cup powdered milk
  • 3 tablespoons cider vinegar
  • 3 tablespoons salt
  • 2 tablespoons white sugar
  • 1 tablespoon hickory-flavored liquid smoke
  • 2 tablespoons dried marjoram
  • 2 tablespoons ground white pepper
  • 1 tablespoon ground black pepper
  • 1 teaspoon crushed red pepper
  • 1 pinch cayenne pepper
  • 4 feet hog casing
  • lump charcoal
  • hickory wood chunks
  • toothpicks
Instructions:
  • Thoroughly rinse the fatback and soak it in warm water for 30 minutes. Then, chop it into small pieces.
  • In a small pan, heat olive oil and saute garlic for 30 seconds to 1 minute without browning. Transfer to a large bowl. Add fatback, pork butt, wine, paprika, milk, vinegar, salt, sugar, liquid smoke, marjoram, white pepper, black pepper, and red pepper. Mix until well combined. Cover and refrigerate for at least 8 hours or overnight.
  • To ensure perfect seasoning, cook a small piece of the sausage in a pan and taste. Adjust spices if necessary, then cover and return to the refrigerator for an additional 2 hours.
  • Prepare the hog casings by running water through them and rinsing well. Then, soak them in warm water for 30 minutes.
  • Prepare sausage stuffing attachment on your KitchenAid®. Drain water from the casing. Secure one end with a knot, then gently slide it onto the sausage-making attachment like a glove. Start the KitchenAid® on medium speed. Slowly push cold sausage mixture through the funnel, using one hand to control the casing's tension and the other to guide the meat. Twist sausage into desired lengths. Continue with remaining hog casings and sausage mixture.
  • Place a generous amount of hot coal into the smoker to establish a base temperature, allowing it to decrease to around 140 degrees F (60 degrees C) for a cold smoking effect that will delicately smoke the sausages without cooking them or browning the skin.
  • Once the smoker reaches the optimal temperature, introduce the hickory wood chunks. As the temperature rises, allow it to naturally decrease back to 140 degrees F (60 degrees C).
  • Secure sausages with toothpicks and place them in the smoker, ensuring they are positioned far from the direct heat source. Aim to keep the temperature at around 140 degrees F (60 degrees C) and don't worry about occasional spikes. Simply adjust by opening the smoker door to release excess heat.
  • Smoke the links until they develop a rich deep red color and the skin starts to firm up, which should take approximately 1 1/2 hours.
  • Take the sausage out of the smoker and allow it to rest for 30 minutes. Then, simply cook it like you would any other sausage by either pan-frying or grilling it before serving.

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