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Today I did a batch of Portuguese Linguisa i got the recipe off the internet the recipe called for a port wine in the sausage so I used some homemade apple wine that was made by a buddy of mine this is an ok sausage I will not be making it again I have done better it smells great but the taste is different
I made this for a buddy who is Portuguese he enjoyed the sausage but agrees I have and do make a better sausage
here is the recipe that I used
10 lbs. pork butt
2 tspns. Prague Powder #1 (USA)
4-1/2 Tblspns (1.8%) salt
4 tblspns. sweet Hungarian paprika
1 tblspn. garlic powder
1 tblspn. coriander
1 tblspn. red pepper flakes
1 tblspn. sugar
1 tspn. cumin
1 tspn. powdered ginger
2 tspns. black pepper
2 cups soy protein concentrate
5 oz. Greek Xinomavro wine (or good Italian red burgundy)
1 cup ice water
Grind the pork using your largest plate. (1/2 inches is ideal but 3/8” will suffice). Set aside 7 lbs. of the ground pork and put the remaining meat through a 3/16” plate. Mix all the meat together and knead it to develop the proteins. Place the cure into the cup of icewater and stir the mixture evenly throughout the meat. Add the remaining ingredients and continue to mix the meat until a sticky meat paste is developed and shows “soft peaks” when pulled apart. Stuff into 36 m.m. hog casings and place 5 inch links on smokesticks inside a preheated smoker at 150°F. (66°C.). When the sausage appears to be dry to the touch after thirty or forty minutes, raise the smokehouse temperature gradually (only a couple of degrees every ten to fifteen minutes) to 160° introducing light smoke for an hour. After an hour, raise the smoker temperature once more to 165°F. (74°C) while continuing the smoke if desired. When the sausage reaches the internal temperature of 150° F. (66°C.). Finally, immediately shower the sausage with cold water until it drops to room temperature. Refrigerate the sausage, as this is a smoked-cooked product, not a dry-cured sausage.
and here are the pics
I made this for a buddy who is Portuguese he enjoyed the sausage but agrees I have and do make a better sausage
here is the recipe that I used
10 lbs. pork butt
2 tspns. Prague Powder #1 (USA)
4-1/2 Tblspns (1.8%) salt
4 tblspns. sweet Hungarian paprika
1 tblspn. garlic powder
1 tblspn. coriander
1 tblspn. red pepper flakes
1 tblspn. sugar
1 tspn. cumin
1 tspn. powdered ginger
2 tspns. black pepper
2 cups soy protein concentrate
5 oz. Greek Xinomavro wine (or good Italian red burgundy)
1 cup ice water
Grind the pork using your largest plate. (1/2 inches is ideal but 3/8” will suffice). Set aside 7 lbs. of the ground pork and put the remaining meat through a 3/16” plate. Mix all the meat together and knead it to develop the proteins. Place the cure into the cup of icewater and stir the mixture evenly throughout the meat. Add the remaining ingredients and continue to mix the meat until a sticky meat paste is developed and shows “soft peaks” when pulled apart. Stuff into 36 m.m. hog casings and place 5 inch links on smokesticks inside a preheated smoker at 150°F. (66°C.). When the sausage appears to be dry to the touch after thirty or forty minutes, raise the smokehouse temperature gradually (only a couple of degrees every ten to fifteen minutes) to 160° introducing light smoke for an hour. After an hour, raise the smoker temperature once more to 165°F. (74°C) while continuing the smoke if desired. When the sausage reaches the internal temperature of 150° F. (66°C.). Finally, immediately shower the sausage with cold water until it drops to room temperature. Refrigerate the sausage, as this is a smoked-cooked product, not a dry-cured sausage.
and here are the pics
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