Linguica Portuguese Sausage

“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.”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all ingredients and mix well, if you can, leave for several hours so the flavors can develop.
  2. Stuff into hog casings or make into patties.
  3. You can omit the liquid smoke and smoke on home smoker until internal temperature reaches 160°.

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