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!