Linguiça Sausage - joe-possum/recipes GitHub Wiki

• 5 pounds pork butt , cut into 1/2-inch pieces OR 5 pounds ground pork
• 2 tablespoon minced garlic
• 2 tablespoon salt
• 6 oz sweet red wine , preferably Madeira.
• 4 tablespoons sweet paprika
• 2 teaspoon freshly ground white pepper
• 2 teaspoon dried oregano or marjoram
• 1 1/2 teaspoons sugar
• 1 teaspoon freshly ground black pepper
• 1 teaspoon crushed red pepper (optional for chourico spicy sausage version)
• 1 teaspoon piri piri pepper or cayenne pepper powder (optional for chourico spicy sausage version) [See Note 2]
• 2 teaspoons vegetable oil
• 1 cup wood chips , soaked – your favorite flavor

Procedure

Combine the pork, garlic, salt, paprika, white pepper, oregano (or marjoram), sugar, black pepper and red pepper in a large bowl and mix well.

If using cubed pork butt, pass through a food grinder fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor and process until finely ground.) If using ground pork, mix the pork and spices together and proceede to step 2.

Transfer to a large bowl, cover tightly with plastic wrap and refrigerate overnight to allow the flavors to meld.

The following day, add the wine and liquid smoke to the meat and stir well to combine.

To test the seasoning, heat the oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasoning, to taste.

Preheat smoker to 175 °F. Recommended: applewood or cherry.

Smoke the sausage for about 3 1/2 to 4 hours or until the internal temperature reaches 165 °F.

Ref Kitchen Dreaming, Homemade Linguica Portuguese Mild Sausage