Linguica sausage

Linguica sausage
Nutrition Information
  • Serves: 20
  • Serving size: 100g
  • Calories: 725
  • Fat: 68 g
  • Saturated fat: 24 g
  • Unsaturated fat: 51 g
  • Trans fat: 0 g
  • Carbohydrates: 1 g
  • Sugar: 1 g
  • Sodium: 816 mg
  • Fiber: 0 g
  • Protein: 37 g
  • Cholesterol: 127 mg
Recipe type: Sausages
Cuisine: Brazilian
Prep time: 
Cook time: 
Total time: 
This sausage is extremely popular in all Portuguese speaking parts of the world. While this is a recipe in the Brazilian style of making Linguica, there are variations made in other countries. This a fresh version but other versions include drying and smoking it and adding other spices like turmeric
  • Fatty pork – two kilograms ( see note)
  • Garlic cloves – four (peeled and minced)
  • Ground black pepper - one teaspoon
  • Chilli flakes – two teaspoons
  • Chopped flat-leaf parsley
  • Salt – one tablespoon
  • Water – 100 ml
  • Sausage casings - 3 meters 36/40mm wide
  1. Soak the sausage skins in water in the refrigerator for 24 hours
  2. Chilli the pork (and fat, if using) in the freezer for at least an hour before beginning mincing
  3. Peel and mince the garlic
  4. Rinse the sausage skins in fresh water 30 minutes before beginning and place in luke-warm water
Making the sausages
  1. Cut the pork (and fat) into 25mm pieces.
  2. Sprinkle with salt, pepper and chilli flakes
  3. Add the garlic and water
  4. Mix everything well. Place back in the freezer for a further thirty minutes.
  5. Mince the meat into a coarse mince using a 4.5mm mincing plate. ( or closest size)
  6. Stuff the mince into the casing ( be careful not to overfill otherwise the sausages with burst when you cook them)
  7. Make into links according to preference.
  8. Can be cooked immediately but the sausages will benefit from being left overnight in the refrigerator so that the flavours can develop.
  9. Great on the BBQ or fried
Aim for a fat percentage of about of about 20 percent. To do this use pork shoulder and add pork belly ( without skin) to the ratio of 80 percent shoulder with 20 percent belly. For lean meat add pure pork fat at about the same ratio

This recipe yields 20 portions portions

Keywords: Linguica sausage