Linguica (Portuguese Chorizo)

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Linguica (Portuguese Chorizo)

Postby OzzyChef » Sat Jan 14, 2017 6:24 am

Here's my wife's Recipe for Linguica. Lingua means Tongue in Porto but refers to the long slender shape not the commonly misconceived filling. Main ingredient is Pork Neck. Originally the butt was used but I find neck easier to find and the most flavoursome. The Portuguese actually make Chourico (say chorizo) but this is there milder more family/everyday oriented sausage. Makes around 20

2.5kg pork neck un trimmed. Ask your butcher to mince it for you if you don't have access to a mincer.
10/12 cloves garlic
4 tablespoons of paprika, I used the smoked stuff
1 tablespoon of sea salt
1 tablespoon of coriander seeds ground
1 teaspoon of all spice ground
1 cinnamon quill ground (1 teaspoon)
1 teaspoon cracked black pepper
1 teaspoon of dried nice chilli or cayenne pepper or whatever dry heat spice you prefer. I grow chilli and use whatever dry stuff we have leftover
The spices are best if you toast them in the oven at 180 for 3 minutes or so till they become aromatic then grind them in a mortar and pestle or spice grinder (available from Kmart for $12)
1/4 cup white wine vinegar or for a less traditional but delicious alternate Apple Cider Vinegar
1/2 cup Icey cold water
Optional ingredient for those with out a smoker - 1 teaspoon of smoke powder or smoke liquid

Now with your pork already minced, and spices toasted and ground up fine and free of any chunky bits. Place mince and dry ingredients in a bowl. Use your hands to mix thoroughly. Pour in your vinegar water and smoke if using and mix again thoroughly. Cover with wrap and refrigerate for 48 hours allowing the flavours to come together.
Now your ready to sausage!
Good quality casings from a butcher are best. You can pipe your mix into your casings if you don't have a sausage pump/ filler and that's what I do. Fill your piping bags to a manageable level ( this is important as trying to put to much in will just mean you fuck up and blow out the bag or have to readjust etc)
When you have your bags all filled with mix line them up on your bench next too each other so they are all ready to go. Make sure they have a rubber band or something around them so your mix doesn't escape. Then start your case filling. Keep pumping it in till your bags empty then just pick up the next bag and keep going. Minimising the air you get into the case will mean you get a better dense sausage. When all fall or out of mix, twist off your sausages and they are ready to bake.
Done!
I smoke mine to an internal temp of 72c but baking in a 180 oven for say 16 mins or so till cooked would do fine. Enjoy!
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Re: Linguica (Portuguese Chorizo)

Postby OzzyChef » Sat Jan 14, 2017 6:42 am

I'll do a batch of these soon and post a pile of pictures of the process. I'll ask the wife to send me photos of the cooked ones from our last batch a week ago
Cheers
Ozzy
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Re: Linguica (Portuguese Chorizo)

Postby Doubleuj » Sat Jan 14, 2017 7:10 am

Nice work chef! I love the tips about getting the butcher to grind it and then use piping bags.
I've always wanted to try something like this but didn't want to buy a grinder etc.
Cheers
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Re: Linguica (Portuguese Chorizo)

Postby dogbreath vodka » Sat Jan 14, 2017 8:12 am

That is going into the recipe book!
Thanks heaps :handgestures-thumbupleft: :handgestures-thumbupleft:
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Re: Linguica (Portuguese Chorizo)

Postby Bumper » Sat Jan 14, 2017 8:54 am

Brilliant, thank you for this.
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Re: Linguica (Portuguese Chorizo)

Postby Minpac » Sat Jan 14, 2017 10:22 am

Looks great, going to have to make this! What sort of smoker do you use?
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Re: Linguica (Portuguese Chorizo)

Postby OzzyChef » Sat Jan 14, 2017 10:28 am

Anything that doesn't make sense or isn't clear just let me know.

I use a Pro Q Elite. I don't have heaps of space so I vertical smoker is perfect for me. I use a mix of hickory and pecan as my smoke wood and lump charcoal as my fuel :dance:
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Re: Linguica (Portuguese Chorizo)

Postby OzzyChef » Sat Jan 14, 2017 11:05 am

These are the last 2 from our last batch. I'm just grilling them up for lunch :teasing-neener:
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Re: Linguica (Portuguese Chorizo)

Postby rumdidlydum » Sat Jan 14, 2017 12:40 pm

Looks delicious :D
Keep em flowing Chef :handgestures-thumbupleft:
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Re: Linguica (Portuguese Chorizo)

Postby Pedro1970 » Sat Jan 14, 2017 3:41 pm

HHMMMMMM can't wait to have a go at these... what makes the spicier version; I like it hot!
:drool: :drool: :drool:
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Re: Linguica (Portuguese Chorizo)

Postby OzzyChef » Sun Jan 15, 2017 4:04 pm

Add whatever chilli you like for making it as hot as you like it!we grow Ghost chilli and Carolina Reaper so if we need some extra oomph one of this goes in but they are well and truely family UN friendly :laughing-rolling:
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Re: Linguica (Portuguese Chorizo)

Postby coffe addict » Wed Jan 18, 2017 10:13 am

Reckon I might have to give these a try using ghost chillies from the bush growing out the back... Buggered if I'd want the family eating them anyway :laughing-rolling:
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Re: Linguica (Portuguese Chorizo)

Postby macs » Fri Jan 20, 2017 10:55 am

Making this up tonight to hopefully devour on Sunday night. That liquid smoke isn't easy to get! Yummy in my tummy. Should go nicely with a home brew. Thanks for the recipe :handgestures-thumbupleft:
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Re: Linguica (Portuguese Chorizo)

Postby Azza76 » Mon Jan 23, 2017 5:25 pm

Getting keen th have a go at this might have to get the sausage maker out before the weekend :handgestures-thumbupleft:
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Re: Linguica (Portuguese Chorizo)

Postby OzzyChef » Mon Jan 23, 2017 5:32 pm

Let me know how you go lads!!
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Re: Linguica (Portuguese Chorizo)

Postby macs » Tue Jan 24, 2017 8:25 am

Delicious! I'd fiddle with the recipe a bit next time to make them spicier and smokier but they were yum.

An absolute bastard of a job filling the casing from piping bags. If sausages were a regular happening I'd look for a proper filling machine.

My butcher, who makes gourmet snags, suggested including a binder in the recipe, such as tapioca flour. I included this but I'm not sure if it's necessary.

Thanks again.
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