© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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The Spanish longaniza is usually served fresh, while the Portuguese linguica is frequently smoked. It's traditionally stuffed into the narrow sheep casings, but you can also use the more easily obtainable hog casings. There are several companies in America who make linguica, especially in New England where many Portuguese immigrants settled.
Linguica are included in many traditional New England clambakes. Traditional uses include simmering with beans, part of a mixed grill, adding to tapas potato omelets (tortillas), baking in bread (hornazo), or in potato-kale soup (caldo verde).
1 ½ teaspoons salt
¼ teaspoon black pepper
2 teaspoons sweet paprika
1 teaspoon fresh rosemary, well minced
2 cloves garlic, crushed and minced
1 ½ tablespoons white vinegar
1 pound lean pork, coarsely ground
¼ pound pork fat, coarsely ground
Knead pork and pork fat together. Mix other ingredients together, and knead into pork mixture. Stuff firmly into casings and tie off into desired lengths. Prick any air pockets with a pin. Smoke as desired, or use fresh.
Add 1 ¾ teaspoons sweet paprika, 1 scant teaspoon fresh rosemary, 4 teaspoons vinegar and 2 small cloves garlic per pound of bulk pork sausage.