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Homemade Linguica

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2001

Show: Emeril LiveEpisode: The Weakest Link

Rated: 3 stars out of 5Rate itRead users' reviews (1)

  • Cook Time:

    1 hr 30 min

  • Level:

    Easy

  • Yield:

    2 pounds

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Times:

Prep
20 min
Inactive Prep
8 min
Cook
1 hr 30 min
Total:
1 hr 58 min
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Ingredients

  • 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

Directions

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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Read more Comments & Reviews (1)

Comments & Reviews

  • recipe Homemade Linguica
    Holly C San Diego, CA 06-09-2009

    Flag

    Sausage Failure!

    Rated: 3 stars out of 5
    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?Read more
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