Homemade Linguica Portuguese Mild Sausage

• Gluten free

• Meat

  • 5 lbs Pork butt

• Produce

  • 2 tbsp Garlic
  • 2 tsp Oregano or marjoram, dried

• Condiments

  • 2 tbsp Liquid smoke

• Baking & Spices

  • 1 tsp Black pepper, freshly ground
  • 2 tsp Cayenne
  • 4 tbsp Paprika, sweet
  • 2 tbsp Salt
  • 1 1/2 tsp Sugar
  • 2 tsp White pepper, freshly ground

• Oils & Vinegars

  • 2 tsp Vegetable oil

Found on kitchendreaming.com

Description

Ingredients

• 5 pounds pork butt, cut into ½-inch pieces
• 2 tablespoon minced garlic
• 2 tablespoon salt
• 2 tablespoons liquid smoke
• ⅔ cup sweet red wine, preferably Madeira Portuguese Sweet Red Wine.
• 4 tablespoons sweet paprika
• 2 teaspoon freshly ground white pepper
• 2 teaspoon dried oregano or marjoram
• 1½ teaspoons sugar
• 1 teaspoon freshly ground black pepper
• 1 teaspoon crushed red pepper (optional for chourico spicy sausage version)
• 1 teaspoon cayenne pepper (optional for chourico spicy sausage version)
• 2 teaspoons vegetable oil

Directions

• Combine the pork, garlic, salt, paprika, white pepper, oregano (or marjoram), 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 to allow the flavors to marry.
• The following day, add the wine and liquid smoke 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.
• Smoking the Links:
• Preheat a home smoker to 175 °F. Smoke the sausage for about 3½ to 4 hours or until the internal temperature reaches 165 °F. We use an internal thermometer for this which we place inside a link in the smoker.
• Remove the links from the smoker and use as desired.
• We serve ours with Baked Beans & Brown bread: