By Michael Babcock
Portuguese Linguiça
22 steps
Prep:5hCook:6h
Updated at: Tue, 22 Oct 2024 14:47:36 GMT
Nutrition balance score
Unbalanced
Glycemic Index
29
Low
Glycemic Load
1
Low
Nutrition per serving
Calories907.4 kcal (45%)
Total Fat78.4 g (112%)
Carbs4 g (2%)
Sugars0.9 g (1%)
Protein39.8 g (80%)
Sodium1994.1 mg (100%)
Fiber0.9 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
16 servings
Instructions
Preparation (Night Before):
Step 1
Disinfect all components
Step 2
Place grinder and stuffer parts in freezer
Step 3
Chill wine
Step 4
Weigh meat and fat
Step 5
Chop meat and fat into grinder sized chunks and combine in a bowl
Step 6
Mix salt and insta-cure thoroughly into meat mixture
Step 7
Cover and place meat mixture into refrigerator overnight
Day of:
Step 8
Place meat mixture into freezer for 1 hour
Step 9
Soak 15 feet of hog casings per 10 pounds of sausage in very warm water
Step 10
Mince garlic and set aside
Step 11
Combine remaining spices and sugar and set aside
Step 12
Pull meat mixture from freezer and mix with sugar, spices, and garlic
Step 13
Place meat mixture in refrigerator for 1 hour to rest
Step 14
Set up grinder with coarse die and grind meat mixture into an iced bowl
Step 15
Place meat mixture in freezer while you clean up
Step 16
Add chilled wine to the meat mixture and mix thoroughly by hand for 90-120 seconds
Step 17
Place sausage back in fridge while you clean up
Step 18
Stuff sausage into hog casings and twos into 1 pound links
Step 19
Hang links in a cool place for 1-2 hours before smoking (38 degrees)
Step 20
Smoke at 200 degrees until the sausage reaches an internal temperature of 165 degrees (prepare an ice bath towards the end of the process )
Step 21
Drop fully cooked sausage links into ice bath and let sit until they are completely cool
Step 22
Pat sausage links dry and refrigerate for 24 hours before vacuuming packaging and freezing
Notes
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