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Thought I would share my Linguica

Started by kingudaroad , May 20 2009 04:31 PM

Spanish

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#1 kingudaroad

participating member
10 posts

Posted 20 May 2009 - 04:31 PM

Seems like Portugese style linguica is hard to find across the center of the US, but prevalent in every grocery store on both coasts. Here in Central Texas its nowhere.
So what is one to do? Make your own!!

I think I got it fairly authentic with coarse chopped pork butt and chunks of creamy fat. The meat was marinaded in Port wine, garlic and marjoram. Cured and cold smoked with a good amount of pepper mixed in. I love Linguica and grew up on it as a youth in Northern California. Not the easiest sausage to make, but worth the effort.
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#2 Kent Wang

eGullet Society staff emeritus
2,358 posts

Posted 20 May 2009 - 09:57 PM

You're in Central Texas? Austin? I would like to buy some from you, and any other charcuterie you might be making. Send me a PM.

I like the coarse chop. I'm not familiar with the style at all, but is it cured for very long?

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