Linguica sausage. Snappy, a little spicy and packed with tons of garlic and paprika. Perfect to accompany your santa maria tri tip or for whenever! Here's how its done!
Want to see the walkthrough? We got it right here!
- 1 bone out pork shoulder (3-4lbs)
- 1lb pork belly (or pork fat)
- 35g salt
- 6g prague powder (pink curing salt) (optional)
- 1.5 tbsp white sugar
- 10 cloves garlic, crushed
- 1 tbsp red paprika
- 1 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1.5 tbsp coarse black pepper
- 1/2 cup milk powder
- 3/4 cup tempranillo or dry red wine
- Collagen or hog casings
Usings a Kitchen Aid or standalone meat grinder, process at coarse size the pork shoulder and pork fat. Mix all ingredients to incorporate. Set meat mixure in freezer for 30min prior to stuffing.
Run mixture through stuffing discs and ensure to not overstuff the casing. Smoke for 2-4hrs on low heat (175-200), then finish on the grill. Serve on either baguette, telera or whatever you want!
*If serving fresh, curing salt can be omitted but should be retained if smoking and saving for another time
Want to look like a BOSS while you fire this up? Grab a set of flip flops to go with it! Get working on that summer tan!!!