Linguica Sausage
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.
Ingredients
- 5 lbs 5-lbs pork butt, coarsely ground
- 3 tbsp paprika
- 2 tbsp minced garlic
- 5 tsp salt
- 1/2 cup red wine
- 1/2 tbsp sugar
- 2 tsp freshly ground white pepper
- 2 tsp dried oregano
- 1 tsp freshly ground black pepper
- 2 tsp cayenne pepper
- 5 ft. hog casing
Instructions
- 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.
- 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.