Portugese Linguica (one version of it anyway:) - BBQ Central

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Old 12-29-2007, 01:51 PM   #1
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Portugese Linguica (one version of it anyway:)

This recipe has a bit of history. Fella passed it on to me is named Bill Martin. He an ex-Texas inhabitant who got deported to Hiwaya for some reason (had something to do with animal perversion I think). Anyway Bill has or maybe had an elderly Portugese couple for neighbors over there and he say the lady makes some excellent Linguica. Managed to wrangle the recipe outta him which can be found below. Not sure whut is up with the Rock salt and it looks a little plain Jane compared to some other recipes I've seen for the same stuff. Below is the original email from Bill.

bigwheel

Bill Martin from Hiwaya said this>

OK.... I just called my Portuguese neighbor,... and because I was so
nice about sharing my pulled pork, she graciously gave me her
recipe....

I don't know what all the fuss was about..... it seems pretty simple to
me.

8-10 Lbs Pork Butt Cubed or ground (hers is kinda chunky)
5 lbs Pork Fat Cubed or ground
6 Tbls Rock Salt
3 Tbls Garlic Powder or, better, she says: lots of fresh, crushed and
minced Garlic
2 Tbls Fresh, Minced chile peppers or Cayenne. She stressed that she
uses HEAPING tablespoons.
3 Tbls Sweet Paprika.

Mix all this in a big bowl, cover and refrigerate overnight
Put through grinder and stuff casings.

Smoke sausages for one day over low fire. Her husband does this part,
with a shed type smoker he's been using for about 40 years, built out
of 2x4's and corrugated roofing. He uses dried Ohia Lehua wood and
Waiwi, (wild guava). The fire is just built between three concrete
blocks formed into a "U" shape, door closed, and he adds a couple
chunks of wood every hour or so. Good stuff.

EAT!

Bill
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Old 12-29-2007, 02:36 PM   #2
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Here's a recipe for linguica from Emeril Lagasse that he has posted on the Food Network web site:

2 1/2 pounds pork butt, cut into 1/2-inch pieces
1 tablespoon minced garlic
1 tablespoon salt
2 tablespoons paprika
1 teaspoon freshly ground white pepper
1 teaspoon dried oregano or marjoram
3/4 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1 tablespoon red wine or apple cider vinegar
1 teaspoon vegetable oil

Combine the pork, garlic, salt, paprika, white pepper, oregano, sugar, black pepper and red pepper in a large bowl and mix well. Pass through a food grinder fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor and process until finely ground.) Transfer to a large bowl, cover tightly with plastic wrap, and refrigerate overnight. Add the vinegar 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.

Form the meat into patties.

Preheat a home smoker to 250 degrees F. Smoke the sausage for 1 1/2 hours. Remove from the smoker and use as desired.
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Old 12-29-2007, 03:40 PM   #3
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Thanks Bruce. Knew Emeril had a recipe for the stuff floating around out there somewhere but didnt never get a glimpse of it. Got it copied now. Tried one batch where the recipe been floating around on the internet for years. It was turrible. I post it just so everybody know not to make it if they happen to see it. All them aromatic spices really made it taste funky and the vinegar made it where it wouldnt stick together. Finally give it to a fella who said he might be able to get his dawgs to eat it. Might be ok if a person left out the cinnimon..allspice..cloves etc. Verdict still out on the vinegar. I was slightly tooted when I was making it and may have added the vinegar twice. Hard to tell about that kinda stuff sometimes

bigwheel

(Caution!! Dont make this one!!)

Linguica Portuguese Sausage

4 lbs boneless pork butt
2 1/2 to 3 1/2 tsp. salt
4 to 7 cloves garlic, minced or pressed
4 to 6 small dried hot chili peppers crushed
1 Tb coriander
1 Tb paprika
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. allspice
1/4 cup cider vinegar
1/2 cup cold water

Cut pork into cubes, separating lean meat and fat. Measure or weigh;
you should have equal parts, or 2 pounds each, fat and lean meat.
Grind coarsely. Combine ground meat in large bowl with remaining
ingredients, and mix well with your hands or a heavy spoon. Cover and
chill at least 2 hours or overnight. Shape into patties or links.
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Old 12-29-2007, 06:46 PM   #4
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Hey BW, I've never made Emeril's, I just checked their web site cuz I knew his parents are part Portugese and figgered he might have a recipe for it.
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Old 12-30-2007, 10:06 AM   #5
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Ok gotcha on having not made it before. Looks plausible on the ingredients. Ya know seems as if most of the Linguica recipes we have seen so far are purty close to Andouille without the thyme in it.

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