Linguica
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 2 | teaspoons | Sweet paprika |
| 1 | teaspoon | Fresh rosemary; well minced |
| 2 | Cloves garlic; crushed and minced | |
| 1½ | tablespoon | White vinegar |
| 1 | pounds | Lean pork; coarsely ground |
| ¼ | pounds | Pork fat; coarsely ground |
Directions
Knead pork and pork fat together. Mix other ingredients together, and knead into pork mixture. Stuff firmly into casings and tie off into desired lengths. Prick any air pockets with a pin. Smoke as desired or use fresh.
LAZY-LINGUICA Add 1-¾ teaspoons sweet paprika, 1 scant teaspoon fresh rosemary, 4 teaspoons vinegar and 2 small cloves garlic per pound of bulk pork sausage.
Traditional uses: simmer with beans, include in mixed grill, add to tapas potato omlettes (tortillas), bake in bread (hornazo), or use in potato-kale soup (caldo verde).
NOTES : LONGANIZA/LINGUICA "The Spanish longaniza is usually served fresh, while the Portuguese linguica is frequently smoked. It's traditionally stuffed into the narrow sheep casings, but you can also use the more easily obtainable hog casings. There are several companies in America who make linguica, especially in New England where many Portuguese immigrants settled. Linguica are even included in many traditional New England clambakes. "
Recipe by: Linda Merinoff
Posted to bbq-digest by PhantomBBQ@... on Sep 26, 1998, converted by MM_Buster v2.0l.