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A white plate with four curved, browned homemade linguica sausages arranged in a circle on a bright red tablecloth.

Linguica Recipe

Learn how to make homemade linguica from scratch with pork shoulder, garlic, and smoky spices. Better than store-bought every time.
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings 12 Servings
Author Heather

Equipment

Ingredients

  • 2 lbs pork shoulder cubed (pork butt or Boston butt)
  • 1 ½ tbsp Hungarian paprika
  • 3 garlic cloves minced
  • 2 ½ tbsp kosher salt
  • 1 tbsp liquid smoke
  • ⅓ cup red wine
  • 1 tsp sugar
  • 1 tsp white pepper
  • ½ tsp black pepper
  • 2 tsp fresh oregano chopped
  • 1 tsp chipotle powder
  • 10 feet hog casings or synthetic casings

Instructions

  • Add hog casings to a medium bowl and rinse under cold water, draining and rinsing a few times. Fill bowl with cold water and set aside.
    A colorful purple bowl with confetti-like specks contains a white, twisted, and slightly soapy mass of yarn or fabric soaking inside—resembling homemade linguica waiting to be prepared.
  • In a large bowl, mix together the pork shoulder chunks, paprika, minced garlic, kosher salt, liquid smoke, red wine, sugar, white pepper, black pepper, fresh oregano, and chipotle powder until well seasoned.
    Chunks of raw meat coated in a spicy red marinade, perfect for crafting homemade linguica, sit in a red speckled bowl, with a wooden spoon partially submerged among the pieces.
  • Using your meat grinders coarse grind plate, pass the seasoned pork mixture through into a large bowl until all meat is ground.
    A glass bowl filled with seasoned ground meat—perfect for homemade linguica—being mixed with a wooden spoon.
  • Tie a knot in one end of the hog casings and thread the open end onto the sausage stuffer attachment. Add ground pork mixture and fill the casings per manufacturer's instructions. Twist into links as the mixture is filling the casings. Tie a knot in the end.
    A person uses a sausage stuffer to fill casing with homemade linguica, coiling it onto a plate. Kitchen items like jars, scissors, and utensils are visible on the counter in the background.
  • Preheat smoker to 250ºF. Place the sausage coil on the smoker and cook for 45 minutes, flip the sausage links over and continue smoking for another 45 minutes, or until internal temperature is 160ºF. Remove from smoker.
    Five sausages, including homemade linguica, are arranged on the grate inside a cylindrical smoker, cooking over indirect heat with visible smoke rising around them.
  • Cool sausage to room temperature before storing in an airtight container or freeze in a zip top bag or FoodSaver bag.

Notes

Tips for Storing
  • Fresh uncooked linguica links keep in the refrigerator for up to 3 days. Smoke or cook them within that window for best results.
  • For longer storage, wrap the uncooked links tightly in butcher paper or vacuum seal them before freezing. They keep well for up to 3 months.
  • Cooked linguica stays good in the refrigerator for 4 to 5 days in an airtight container.
  • Slice leftovers into coins and add them to bean soups, rice dishes, or a quick breakfast scramble with eggs and peppers.
  • If you made a large batch, freeze individual portions so you can pull out just what you need without thawing the whole lot.

Nutrition

Calories: 81kcal | Carbohydrates: 2g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 31mg | Sodium: 1495mg | Potassium: 198mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 489IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
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