Recipe - Longanizalinguica

1 One half teaspoon Salt [a]
One fourth teaspoon Black pepper [a]
2 teaspoon Sweet paprika [a]
1 teaspoon Very well minced (so it
doesn't tear the casings)
fresh rosemary [a] or
One half teaspoon Crumbled dried [a]
2 Garlic cloves, crushed then
minced [a]
1 One half tablespoon White vinegar [a]
1 pound Lean pork, coarsely ground
[b]
One fourth pound Pork fat, coarsely ground
[b]
Prepared sheep or hog
casings

The only recipe I have for linguica is very simple. It's from 'The Savory
Sausage' (aka The Offal Truth).

"The Spanish longaniza is usually served fresh, while the Portuguese
linguica is frequently smoked. It's traditionally stuffed into the narrow
sheep casings, but you can also use the more easily obtainable hog casings.
There are several companies in America who make linguica, especially in New
England where many Portuguese immigrants settled. Linguica are even
included in many traditional New England clambakes. "

Mix together [a]. Knead together [b], then knead in [a]. Stuff firmly into
casings and tie off into desired lengths. Prick any air pockets with a pin.
Smoke as desired or use fresh.

LAZYLINGUICA: Add 1Three fourths teaspoons sweet paprika, 1 scant teaspoon fresh
rosemary, 4 teaspoons vinegar and 2 small cloves garlic per pound of bulk
pork sausage.

Traditional uses: simmer with beans, include in mixed grill, add to tapas
potato omlettes (tortillas), bake in bread (hornazo), or use in potatokale
soup (caldo verde).
Posted to bbqdigest V5 #081 by "Linda Merinoff" hvane@shrewsbury.org on
Jan 24, 1997.