Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: dogtuk on May 14, 2011, 09:55:48 PM

Title: Portuguese Linguisa
Post by: dogtuk on May 14, 2011, 09:55:48 PM: Today I did a batch of Portuguese Linguisa i got the recipe off the internet the recipe called for a port wine in the sausage so I used some homemade apple wine that was made by a buddy of mine this is an ok sausage I will not be making it again I have done better it smells great but the taste is different
I made this for a buddy who is Portuguese he enjoyed the sausage but agrees I have and do make a better sausage

here is the recipe that I used

10 lbs. pork butt
2 tspns. Prague Powder #1 (USA)
4-1/2 Tblspns (1.8%) salt
4 tblspns. sweet Hungarian paprika
1 tblspn. garlic powder
1 tblspn. coriander
1 tblspn. red pepper flakes
1 tblspn. sugar
1 tspn. cumin
1 tspn. powdered ginger
2 tspns. black pepper
2 cups soy protein concentrate
5 oz. Greek Xinomavro wine (or good Italian red burgundy)
1 cup ice water

Grind the pork using your largest plate. (1/2 inches is ideal but 3/8” will suffice). Set aside 7 lbs. of the ground pork and put the remaining meat through a 3/16” plate. Mix all the meat together and knead it to develop the proteins. Place the cure into the cup of icewater and stir the mixture evenly throughout the meat. Add the remaining ingredients and continue to mix the meat until a sticky meat paste is developed and shows “soft peaks” when pulled apart. Stuff into 36 m.m. hog casings and place 5 inch links on smokesticks inside a preheated smoker at 150°F. (66°C.). When the sausage appears to be dry to the touch after thirty or forty minutes, raise the smokehouse temperature gradually (only a couple of degrees every ten to fifteen minutes) to 160° introducing light smoke for an hour. After an hour, raise the smoker temperature once more to 165°F. (74°C) while continuing the smoke if desired. When the sausage reaches the internal temperature of 150° F. (66°C.). Finally, immediately shower the sausage with cold water until it drops to room temperature. Refrigerate the sausage, as this is a smoked-cooked product, not a dry-cured sausage.

and here are the pics

(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi44.photobucket.com%2Falbums%2Ff45%2Fsalmonclubber%2Fsmoking%2FIMGP0289.jpg&hash=872dcaca03b9dcfeca338223e3cf99f8367fa849)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi44.photobucket.com%2Falbums%2Ff45%2Fsalmonclubber%2Fsmoking%2FIMGP0288.jpg&hash=466ff300d17e04e01eea705db23aae399030adc2)
(https://hunting-washington.com/smf/proxy.php?request=http%3A%2F%2Fi44.photobucket.com%2Falbums%2Ff45%2Fsalmonclubber%2Fsmoking%2FIMGP0290.jpg&hash=ad8c5263951572eb5ab9d6f1a5dac4f11e8f2c7d)
Title: Re: Portuguese Linguisa
Post by: Wea300mag on May 15, 2011, 01:44:06 PM: Looks good Huey, since you are using straight pork, you must have run out of venison :chuckle:.
Title: Re: Portuguese Linguisa
Post by: PLUVIUSWAPITI on May 15, 2011, 02:51:13 PM: There was a pizza joint in East Wenatchee that used this type of sausage and it was good.
Title: Re: Portuguese Linguisa
Post by: dogtuk on May 15, 2011, 03:36:11 PM: Quote from: Wea300mag on May 15, 2011, 01:44:06 PM
Looks good Huey, since you are using straight pork, you must have run out of venison :chuckle:.

Dan
I have a little bit of elk meat left I am saving it :-)

i
Title: Re: Portuguese Linguisa
Post by: Mossy on May 15, 2011, 07:04:58 PM: They look good to me
Title: Re: Portuguese Linguisa
Post by: dogtuk on May 16, 2011, 04:30:02 PM: so far everyone who has tried this sausage likes it except me I will try another recipe and see if it gets any better
Title: Re: Portuguese Linguisa
Post by: CAMPMEAT on May 16, 2011, 05:07:23 PM: I'm coming over with beer and saltines................
Title: Re: Portuguese Linguisa
Post by: Camo Queen on July 22, 2012, 12:32:36 PM: Was strolling through some old topics and came across this one. My Mom is 100% came off the boat Portuguese (born in the Azores) and has made linguisa my whole life. We have never ground the meat, always cut it in thin strips. I can't find my copy of the recipe, but now I'm gonna have to hit Mom up for it because when done right... it tastes awesome
Title: Re: Portuguese Linguisa
Post by: NWBREW on July 22, 2012, 12:50:42 PM: Keep us posted on that CQ
Title: Re: Portuguese Linguisa
Post by: Blacklab on July 23, 2012, 10:33:36 PM: Quote from: dogtuk on May 16, 2011, 04:30:02 PM
so far everyone who has tried this sausage likes it except me I will try another recipe and see if it gets any better

we smokers are our biggest critics ;) It sure does look good Huey :tup: