Linguica

Homemade Linguica Recipe
from The herb gardener Sara (who I love very much)
5 lbs. boneless pork butt
8 cloves garlic minced fine or pulverized
4 tbsp. paprika (sweet)
3 tsp. salt
1 tbsp. coriander
1 tbsp. cayenne
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. pepper
1 tsp. allspice
¼ cup sherry (sweet)
¼ cup vinegar
¼ cup cold water
Sausage casings (optional)
Meat smoker (optional)

Cut pork into cubes and grind on the coarse setting of your grinder. Combine all ingredients and refrigerate for 48 hours. Fill casings with mixture or create loose patties, smoke, and freeze. Smoking adds flavor and complexity to the sausage, so give it a try. The raw sausage should lose about 20% of its volume in the process.

You can see by the ingredient list that linguica relies heavily on paprika for flavor, and includes a bouquet of spices that make a distinctive blend. Underestimated as a flavoring agent, when heated, a quality paprika can make a huge impact on a dish. Here it marries well with sherry and pork to create a truly unique and delicious sausage.

One of my favorite ways to serve linguica is fried in iron skillet in two-inch sections and served for breakfast with scrambled eggs. But it is also wonderful when diced and added to green beans or in a variation on the country hearty beans and rice. For a special treat, try linguica with fresh coriander (cilantro), black beans, and shallots. I'll try and dig up the recipe for next time.

Special Note: Don't short change yourself by freezing your sausage too soon. The longer the ingredients marinate, the better the sausage will be. Oh, and use a quality sherry. Sherry is not a traditional ingredient in 'old country' linguica recipes, but it helps to create authentic flavor - really. Try it.