PORTUGUESE LINGUICA SAUSAGE RECIPE - (4.1/5)
Provided by รก-5765
Number Of Ingredients 12
Steps:
- Grind the meat and fat coarsely. With your hands (rubber gloves, if you will) mix the rest of the ingredients well into the ground meat. Refrigerate for two hours or overnight. Shape into patties or stuff into hog casing to make links. If links, spread on a tray and refrigerate for up to three days, turning daily to allow links to dry and cure. Makes about five pounds of sausage.
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Sersa Attieh
[email protected]This recipe was a complete disaster. The sausage turned out tough and rubbery.
Aael
[email protected]I wasn't a fan of the flavor of this sausage. It was a bit too bland for me.
Legend Legend
[email protected]The sausage was a bit dry. I think I'll try adding more liquid next time.
Rs Rimon
[email protected]I found that the sausage was a bit too salty for my taste.
Keira Dunbar
[email protected]This sausage is a bit time-consuming to make, but it's definitely worth it.
Rudolf Tigere
[email protected]I made this sausage with my kids and they loved it! It's a great way to get them involved in the cooking process.
Blake Folsom
[email protected]This recipe is a great way to use up leftover pork.
Freda Hilliard
[email protected]I'm not a huge fan of spicy food, but this sausage had just the right amount of heat.
Naveed Haider
[email protected]This sausage is so versatile. I've used it in everything from pasta dishes to sandwiches.
marcia pink
[email protected]I love the smoky flavor of this sausage. It's perfect for grilling or frying.
Trisha Mtawali
[email protected]This was my first time making linguica sausage and it turned out great! I followed the recipe exactly and it was so easy to do.
kudos premier
[email protected]I've made this recipe several times now and it's always a hit. The sausage is so easy to make and it always comes out perfect.
Prince 098
[email protected]This Portuguese linguica sausage recipe was absolutely delicious! The flavors were incredible and the sausage was so juicy and flavorful. I will definitely be making this again.