Portuguese Sausage Recipes From Scratch

Linguica Sausage Recipe How to Make Portuguese …

WEBApr 16, 2011 · Add the wine to the meat mix, then mix thoroughly either using a Kitchenaid on low for 60-90 seconds or with your (very clean) …

Rating: 4.9/5(17)
1. Chill the meat and fat until they're almost frozen by putting it in the freezer for an hour or so.
2. Take out some hog casings -- you'll need about 3 to 4 standard lengths, about 15 feet -- and set in a bowl of very warm water.
3. Chop meat and fat into chunks that will fit into your grinder. Combine the salt, instacure (if using), sugar, garlic, dry milk and the rest of the spices and mix it into the meat and fat with your hands. Let this rest in the fridge for about an hour. (Optional expert step: Mix the chunks of meat and fat with the salt and curing salt overnight before proceeding. Doing this will give you a better bind on the sausage.)
4. Grind through your meat grinder using the coarse die, about 6.5 mm or so. If your room is warmer than 69°F, set the bowl for the ground meat into another bowl of ice to keep it cold. Put the mixture back in the freezer while you clean up.

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Portuguese Sausage Chourico Home. Made. Interest.

WEBOct 2, 2023 · You want about 80% meat and 20% fat. Also remove any sinew or gristle from the meat. Cut the pork into 1-inch diameter cubes. …

Rating: 4.5/5(10)
1. Start by trimming most of the fat off the pork. Cut pork into cubes, about 2 inch diameter. Place all the cubed pork, seasonings and wine in a large basin. Try not to break down the bay leaves because they will have to be removed before filling casting. Mix everything together making sure all the seasoning is evenly throughout the pork. Cover (we use a garbage bag). Place meat in fridge. Mix every 12 hours for 2 days. At every mixing, cook a handful of pork to taste if any more seasoning is needed. Remember when smoking, the pork will lose a lot of flavor. I highly recommend over seasoning.
2. On filling day, rinse each casting a few times. Check for hole or defects. Using baking twine, tie off one end of casting.
3. Remove all the garlic cloves and bay leaves before filling. Place the open end of the casting on the funnel. while holding the casting onto the funnel, begin to fill casting with cubed pork. Slowly work the meat to the end of the casting. Use a safety pin to pop any air pockets. Tie the other end once it is filled.
4. Place the filled sausages onto your stick without touching, place in smoker, start your fire.

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