Clay's Kitchen : Sausage Recipes

Sausage Recipes

Linguica with Spanish Sherry

This is a recipe from the owner at a Portuguese tapas bar in San Francisco, near Fisherman's Wharf. It differs considerably from traditional linguica in that it calls for sherry (a Spanish wine) rather than vinegar, and its only spices are salt and paprika. The mix should be very coarsely-ground. Use a ¾" plate on your grinder. As for the sherry, avoid cheap cooking brands. Although dry sherries give the sausage an unpleasant, flat taste. Or try a good Port, which will, at least, be Portuguese. Stuff into hog casings. When made with Harvey's Bristol Cream, the taste is unique and absolutely unforgettable.

1 pound ground pork
½ teaspoon coarse salt
2 ounce dark sherry
1 ⅛ tablespoon paprika

Search for Recipes, Search using Google, or Return to Cookbook Index