Homemade Linguica

Total Time:
1 hr 58 min
20 min
8 min
1 hr 30 min

2 pounds

  • 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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4.0 3
i mixed the dry ingredients and wet in separate containers enough for 10 lbs.took that to my butcher asked for a course grind,20% fat in foot long links.smoked them at home. excellent!   item not reviewed by moderator and published
I did this recipe last weekend and it turned out well. The finished product was not like what I've bought from the stores, more like what I had when I was done cooking it. I'm okay with that, now, but I don't have a sausage stuffer, so I was trying to do it bulk. Definitely, if you don't have a way to stuff them, make them into patties. Smoking them on a grill worked just fine. I used apple, but I think pecan and/or oak would be good too. I, too, was a little confused at first (I did my taste test before refrigerating all night, but it still wasn't bad, and the second batch my son did had a much better flavor after being in the fridge overnight. You might get away with not smoking it and using the bulk, but you'll be missing out on the great smoke flavor that is added from smoking. item not reviewed by moderator and published
I made the sausage according to the recipe.... Feeling like trying a different spice like marjoram instead of oregano... Bad idea... It gives off this very floral flavor to the sauage that i don`t like... =( I don`t think i could technically rate this recipe 1-5 because I`didn`t realize that we needed a sausage smoker untill the end of the recipe! Near the end of the recipe, i just decided t fry t up... OH MY! the texture WAS SO BAD... it had a chewy texture to it, not chewy like the chorizo i bought from the grocery store.. but it was more chewy like i was jus chewing up the juices and spices from the meat... I ended up cookiong up the rest and feeding it to the dog... Does anyone know any sausage smoker alternatives? item not reviewed by moderator and published
You can use any Weber kettle to smoke with by simple using indirect cooking and something to create smoke.  Watch your temps and check out YouTube for many great videos on how to smoke with the Weber. item not reviewed by moderator and published

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