Linguica Portuguese Sausage

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We used to eat this sausage on our holidays in portugal. This recipe comes closest to how i remember it tasting. I do not have a smoker so the liquid smoke is a good solution. Freezes well. If i can get casings i make the sausage but as patties or burgers this is great too. No standing time included.

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Steps

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Combine all ingredients and mix well , if you can , leave for several hours so the flavors can develop.

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Stuff into hog casings or make into patties.

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You can omit the liquid smoke and smoke on home smoker until internal temperature reaches 160.

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Ingredients

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pork butt, paprika, garlic, salt, liquid smoke, red wine, sugar, fresh ground white pepper, dried oregano, fresh ground black pepper, cayenne pepper