LOCATION: Recipes >> Preserving Meats >> LINGUICA (Portuguese Sausage)
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LINGUICA (Portuguese Sausage)
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4 lbs boneless pork butt
2 1/2 to 3 1/2 tsp. salt
4 to 7 cloves garlic, minced or pressed
4 to 6 small dried hot chili peppers crushed
1 Tb coriander
1 Tb paprika
1/2 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. allspice
1/4 cup cider vinegar
1/2 cup cold water
Cut pork into cubes, separating lean meat and fat. Measure or weigh;
you should have equal parts, or 2 pounds each, fat and lean meat.
Grind coarsely. Combine ground meat in large bowl with remaining
ingredients, and mix well with your hands or a heavy spoon. Cover
and chill at least 2 hours or overnight. Shape into patties or
links.
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