We did the first butt at my class I taught on sausage making and did a fantastic Italian Sausage for canning with homemade spaghetti sauce using a safe recipe. I will follow up this post with the sausage and the event of the class. This second butt we did for home use and I let Troy decide which one he wanted to make. The Linguica is a spicy sausage with the cayenne but just enough heat to give it some punch. Our "test" patty which we do every time to adjust the sausage before we case it was juicy and very flavorful. I think a lot of you will enjoy this as a sausage with grilled onions and peppers and would also be good in a paella if you don't have any smoked or andouille. Enjoy
|20 Sausage in Food Saver bags (4 per bag) in the freezer|
5-lbs pork butt, coarsely ground
2-tbsp minced garlic
1/2-cup red wine
2-tsp freshly ground white pepper
2-tsp dried oregano
1-tsp freshly ground black pepper
2-tsp cayenne pepper
5ft. hog casing
Prepare the casings by soaking them in cold water overnight.
Cut the meat and fat into 1 inch cubes. You want to use the butt since it is well marbled with fat. That will keep the sausage once it's good from being too dry.
Freeze cubes for 30 minutes to firm them up before grinding.
Grind the meat and fat together through the fine disk of a meat grinder.
In a large bowl, combine meat mixture with the rest of the ingredients above. Mix well, using your hands. Freeze again for another 30 minutes.
Grind the seasoned mixture through the fine disk again.
Before you start to fill your casings fry up a small patty of the mixture to make sure that it's seasoned the way you want it. This will be your test patty!
Stuff the mixture into the prepared casings...
Prepared Casing - slide the 5 ft of casing on the extruder tube. The key is to stretch with one hand and slide it on with the other. Once all of the casing is loaded on the tube tie a knot at the end of the casing. Begin filling the casing and letting the sausage fill the section as much as you can without blowing out the casing. This will take a bit of practice, but you will have 5 feet to practice!
Twist off into 4 inch lengths and cut the links apart with a sharp knife or kitchen scissors once all the sausage has been extruded through the machine. Prick the skin a few times with a toothpick so when you cook them they won’t split.
Place the links on a platter, cover, and refrigerate for a couple of hours or overnight to meld the flavors. Use within 2 or 3 days or freeze up to 3 months.
For purchasing Hog Casings, Kitchen Aid grinding attachment, and extruder: