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.
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Prep Time 10 mins
Cook Time 3 hrs
Total Time 3 hrs 10 mins
Course Main Course
Cuisine American
Servings 20


  • 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


  • 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.
Keyword Linguica Sausage, Sausage