If you have been looking for a great recipe for
linguica, Sue comes to rescue.
5-6 lb pork shoulder, course ground
1-1 ½ lb pork fat, course ground
1 ½-2 heads of garlic, minced or pressed
1-T Black pepper
4-5-T Smoked Paprika
2-t Cayenne Pepper (more if you like it hot)
15 ft of hog casings
Mix pork, garlic and fat together in a large
bowl or stock pot. In a separate bowl mixes
spices together until well blended and add to
meat, mix well. You can use your hands to blend
in the spices or use a mixer with a beater
blade. If you use a mixer split the meat and
spices in half and mix separately. Refrigerate
for 24-48 hours.
Stuff hog casings to about 1” diameter. Twist
into 12” links. Smoke with hickory at 200
degrees for 1 ½-2 hrs until internal temp
reaches 165 degrees. Cool and freeze what will
not be eaten in a couple days.
Before eating cut links into 4 pieces and fry
until browned on all sides.