Homemade Linguica and a Giveaway!

I am 1/4 Portuguese and grew up eating homemade linguica and the most amazing sweet bread ever.  No not calf brains, but the sweet, buttery bread that the Portuguese are so well known for.  

Every year there is a celebration called the Festa or Holy Ghost Festa (festival).  It’s a Portuguese tradition where the story goes that the Queen of Portugal gave her crown to a peasant girl.  Every year Portuguese communities around the world have a Festa and not only is it a grand parade of queens and past queens but there’s also a feast.  Friday nights dinner usually consist of homemade Linguica and beans with salads and wine.  Sunday is all about church and a huge parade and ends with Alcatra (boiled spiced beef), Sopa (the broth from the beef with cabbage and large hunks of french bread floating), salads and sweet bread.  Lots and lots of sweet bread.
So it’s only natural that I have a love of sausages (and bread).  I have never tried to make my own linguica, until now.  Being a part of the Charcutepalooza challenge has given me some guts in the kitchen when it comes to meats and having the Charcuterie: The Craft of Salting, Smoking & Curing cookbook has changed my view on making homemade sausages forever.  Also, for a small investment of $84 for the attachments for my Kitchenaid mixer I have been able to make several batches of fresh sausage.  I guess I always thought it was a lot tougher to do than it is.  Sit back and relax and take a pictorial ride on just how simple it is to make your own sausage at home.  Check out the recipe at the end for the most amazing Linguica ever.  
p.s. I called my 91 year old grandmother to let her know I made Linguica for the first time and she was probably the most proud of me that she’s ever been.  Ok, maybe not, but close.
Now for some fun and my very first giveaway!!  How would you like to win these awesome rose shaped colanders from Zak Designs?  They are totally adorable and I wish I could win them myself!  The set includes the orchid and raspberry colanders as pictured above left.  They are the perfect size for washing off a batch of fresh picked berries.  The orchid colander is a 2 quart size and the raspberry colander is 24 oz.  They are dishwasher safe and made of 100% melamine.  You know you want them.  🙂
The rules are super simple:
  • Head over to Zak Designs and check out the super cute housewares and come back and tell me what you like best in a comment below. 
    • You must leave a comment to enter
  • Giveaway is open to US addresses only
  • Winner will be determined using www.random.org

For additional entries – leave an individual comment for each below….

  • “liked” Zak on Facebook
  • “followed” Zak on Twitter
  • “liked” Farmgirl Gourmet on Facebook
  • “followed” Farmgirl Gourmet on Twitter
  • subscribed to Farmgirl Gourmet via email or RSS
Contest ends Wednesday July 6, 2011 at 7 p.m. Pacific Time. HAS ENDED!  GO SEE IF YOU’RE THE WINNER AT:


http://farmgirlgourmet.blogspot.com/2011/07/rose-colander-winner.html

Let’s make some sausage now….

Because I made 2 batches of sausage on this day, I only did 2 lbs of pork butt (shoulder) which made about 6 links of linguica.  In this bowl is fresh garlic, salt, white and black pepper, lots of paprika, liquid smoke, red wine, fresh oregano, sugar and chipotle chili powder.  Mix it all together with the cubed pork and it’s time to stuff.

I use natural hog casing, but if you’re squeamish about touching hog intestines then you can use synthetic casings with similar results.  This is 10 feet, enough for 5 lbs of sausage.  It needs to soak for a bit and then you’ll need to run water inside of the casing to rinse it out.  I usually add enough water to make a 4 inch long balloon and then run it the entire way down the casing.  It’s a delicate process as you don’t want to make knots.

Attach the large grinding plate and fire up the mixer.

Lesson learned – don’t over-stuff the chamber with meat.  This results in a not-very-fun sausage making experience.  Let the machine work for you.

See how large the grind is?  This is a good thing to give you texture in your sausage.  Too small and it will look like hot dogs.

Cut off the desired amount of casing and slip it over the sausage tube insert.  Some say to grease the tube, but I’ve found it works better without.  Make sure to tie a knot in the end of the casing.

Start filling the casing with the sausage mixture.  You can twist your links as you go, but I’ve found it’s a little easier to wait until the end.  Just don’t stuff the casing too tightly or it will burst when you twist.  Think balloon…too full and POW!

This process is made much easier with the addition of more than 2 hands.  My darling daughter has become my sausage making sidekick and has perfected the right amount of meat mixture to add to the stuffer to prevent air pockets in the sausages.  She’s such a rock star.  Twist your links and go fire up the smoker.

Smoke the sausages for about 1 1/2 hours.  Flipping them once halfway through.
That’s it.  Can you believe how easy it is?  While I was making Linguica I also made a batch of Italian sausage using the other half of the pork butt (shoulder).  The whole process for both sausages was about 40 minutes start to finish, not including the smoking of the linguica of course.  In the end, you get to determine how much fat goes into making these and you know that no other preservatives were added.  Just fresh tasty sausage.  I hope you give them a try.  You might be hooked just like me.
Homemade Linguica

Ingredients
2 lbs pork butt, cubed
1 1/2 tbsp Hungarian paprika
3 garlic cloves, minced
2 1/2 tbsp kosher salt
1 tbsp liquid smoke
1/3 cup red wine
1 tsp sugar
1 tsp white pepper
1/2 tsp black pepper
2 tsp fresh oregano, chopped
1 tsp chipotle chile powder
Instructions
1 Mix all ingredients together in a large bowl.
2 Stuff into hog casings (or synthetic casing).  Twist into links.
3 Prepare smoker according to manufactures suggestions and smoke the sausage for 1 1/2 hours flipping the sausage once halfway through.
4 Cool sausage and store in an airtight container or freeze in a ziptop bag.

43 Comments

  • Reply
    Frank
    May 14, 2015 at 10:58 am

    Just so you know sweet bread is just that.
    Sweet breads is the thalmus gland of a milk fed calf, not the brains.

  • Reply
    misscherryjones
    August 7, 2011 at 7:24 pm

    I lived in Hawai’i for I time, so I learned to love Portuguese sausage. I wish I could make it myself, as I cannot find it where I live now.I have no grinder.

  • Reply
    gardenstyledesigns
    July 6, 2011 at 3:31 pm

    I love the rose-shaped colander sets from Zak Designs. Please enter me into the contest to win a free one. The best part of the rose-shaped colander is that they are easy to pick up by their “petals”. Thank you.
    gailroselam@yahoo.com

  • Reply
    Laura
    July 6, 2011 at 12:55 pm

    Following on Google RSS as well!

  • Reply
    wendie
    July 6, 2011 at 11:33 am

    The linguica looks fantastic!

    Of course, the rose colanders are adorable but I also like the flour/rice scoops, the confetti nesting bowls (can’t decide between the bright colors or the white), and the petals and bloom table art!

  • Reply
    Laura
    July 6, 2011 at 10:36 am

    And Zak on Twitter as well. They have great stuff!

  • Reply
    Laura
    July 6, 2011 at 10:34 am

    Following you on Twitter now as well.

  • Reply
    Laura
    July 6, 2011 at 10:33 am

    Just found you the other day on Facebook!

  • Reply
    Laura
    July 6, 2011 at 10:33 am

    Their melamine bowls are gorgeous!

  • Reply
    Vicki
    July 5, 2011 at 12:27 pm

    I like you on FB too:)

  • Reply
    Vicki
    July 5, 2011 at 12:26 pm

    I like ZAC on FB

  • Reply
    Vicki
    July 5, 2011 at 12:26 pm

    The Confetti mixing bowls are my fav! I love ZAK! Also, love your website:)

  • Reply
    Marnely Rodriguez
    July 5, 2011 at 10:29 am

    I follow you on twitter, you follow me on twitter! 😉

  • Reply
    Marnely Rodriguez
    July 5, 2011 at 10:27 am

    I like you (love you!) on FB

  • Reply
    Marnely Rodriguez
    July 5, 2011 at 10:26 am

    I follow Zak on Twitter!

  • Reply
    Marnely Rodriguez
    July 5, 2011 at 10:25 am

    I like Zak on FB!

  • Reply
    Marnely Rodriguez
    July 5, 2011 at 10:24 am

    I am LOVING their hot chocolate collection!

  • Reply
    Summer
    July 5, 2011 at 9:13 am

    I like Zak! on Facebook
    summerflood at mac.com

  • Reply
    Summer
    July 5, 2011 at 9:12 am

    I follow you on Twitter (@summerflood)
    summerflood at mac.com

  • Reply
    Summer
    July 5, 2011 at 9:11 am

    I follow Zak! on Twitter (@summerflood)
    summerflood at mac.com

  • Reply
    Summer
    July 5, 2011 at 9:11 am

    I really love the cute cupcake holder!
    summerflood at mac.com

  • Reply
    Connor
    July 2, 2011 at 8:51 pm

    this is my mom!!!!!!!!!!!!!!!!!!!!!!!!.Her food is soooooooooooooooooooooooo good.Those sausage dogs are really good

  • Reply
    Barbara | Creative Culinary
    June 30, 2011 at 5:36 pm

    Beautiful sausages..heck I’m proud of you! I’m not in it for the bowls…just want you to know you rocked the sausages girl. Farm girl.

  • Reply
    Anonymous
    June 30, 2011 at 11:05 am

    Blue Confetti bowls.
    Kim Payseur

  • Reply
    Annapet
    June 29, 2011 at 1:29 pm

    Heather, I have linguica envy! I better learn this skill fast! I am so behind with Charcutepalooza challenges.

  • Reply
    Cookin' Canuck
    June 29, 2011 at 1:05 pm

    I can see why your grandmother was proud of you – you rocked this! I’m truly impressed.

  • Reply
    Katie
    June 29, 2011 at 11:13 am

    also, “like” you on facebook! 🙂

  • Reply
    Katie
    June 29, 2011 at 11:12 am

    I love the daisy bowl set!

  • Reply
    Anonymous
    June 29, 2011 at 9:59 am

    Colorways Mixing Bowls, definitely!
    Jen

  • Reply
    Katmom
    June 28, 2011 at 11:11 pm

    Oh My! I just finished peeking into the ZAK site…& i LUV the 7-pc Bloom serving set in magenta…cute as a,,, daisy! lol!
    I had no idea what ZAK produced,,,and yet I drive by them every week….
    Thanx for the heads up on their fun products!
    >^..^<

  • Reply
    Katmom
    June 28, 2011 at 10:57 pm

    OH YUM! you make this look rather easy to do,,,,
    I watched tonights episode of the Chef Gordon Ramsey cooking show where a gazillion people tryout to be a master chef,,,tonight’s challenge was to make sauage…and you are so spot on right about the texture,,,to much grinding leaves a ‘hot dog-gy effect for the sauage….as Ramsey pointed out.
    Your’s looked Perfect!
    :>)

  • Reply
    Karen
    June 28, 2011 at 9:38 am

    This looks sooo good. I NEED to get this attachment. I can only imagine how good fresh homemade linguica is. Yum!

  • Reply
    Emily Malloy
    June 28, 2011 at 9:30 am

    Amaaaaazing post!

  • Reply
    Zak!
    June 28, 2011 at 8:32 am

    Great post! looks totally delicious!

  • Reply
    Foodie
    June 27, 2011 at 8:34 pm

    I totally love the ECO collection

  • Reply
    fitinthemidwest
    June 27, 2011 at 7:56 pm

    I am following you on twitter now.

  • Reply
    fitinthemidwest
    June 27, 2011 at 7:54 pm

    I am following Zak on twitter.

  • Reply
    fitinthemidwest
    June 27, 2011 at 7:51 pm

    Love the Wild Flora dinnerware and placemats!

  • Reply
    Kimmy Bingham
    June 27, 2011 at 2:31 pm

    Lovely sausage-making! I learned the hard way about overstuffing the meat grinder… never again. I also learned doing this with chicken is a lot grosser than doing this with pork. Me might stick to the pork at this point 🙂

  • Reply
    Melissa @IWasBornToCook
    June 27, 2011 at 11:46 am

    I follow you on Twitter.

  • Reply
    Melissa @IWasBornToCook
    June 27, 2011 at 11:45 am

    I like the egg tray!

  • Reply
    Angela FRS
    June 27, 2011 at 11:37 am

    I already follow you on Twitter.

  • Reply
    Angela FRS
    June 27, 2011 at 11:35 am

    Well that looks pretty amazing! I love linguica but have never tried to make it at home. As for that giveaway, I would love their square, stacking salt mill-very attractive and clever.

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