Portuguese linguisa PDF Print E-mail

Portuguese Linguisa

5 tablespoons salt
2 tablespoons powdered dextrose
2 level teaspoons cure
4 tablespoons minced garlic
5 tablespoons paprika
1 tablespoon ground black pepper
1 tablespoon crushed marjoram
1 teaspoon cayenne pepper
1 1/2 tablespoons sausage phosphate
10 pounds coarsely chopped (1/2 to 3/4 plate) pork butt
1 1/2 cups water
1/2 cup red wine vinegar
1 tablespoon Liquid Smoke

Mix salt, powdered dextrose, cure, minced garlic, paprika, pepper, marjoram, cayenne pepper, sausage phosphate and chopped pork butt. Cover and refrigerate overnight.

The following day, combine meat mixture with water, vinegar and Liquid Smoke, mixing well. Stuff into 35- to 38-millimeter casings, link and hang to dry and cure for 2 days.

Makes 2 10-inch lengths per pound for 22 sausages total or 3 6- to 7-inch lengths per pound for 33 sausages total.

Nutrition information per sausage if making 22 links: 304 calories, 34 grams protein, 17 grams fat, 0 fiber, 3 grams carbohydrate, 110 milligrams cholesterol, 1,525 milligrams sodium

Nutrition information per sausage if making 33 links: 202 calories, 22 grams protein, 11 grams fat, 2 grams carbohydrate, 0 fiber, 73 milligrams cholesterol, 1,017 milligrams sodium

< Prev   Next >
 

Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

95049.jpg
  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
Joomla 1.5 Templates by Joomlashack