Linguisa

[Smokin Soon]

Any good recipes out there? would like to try a batch. Good looking recipe in Rytek Kutka's book on page 205, but it looks like it calls for hand chopped, no grinding. I know thats probably the traditional way, but sheesh!

[Consiglieri]

We have a large Portuguese community where I live.  I'll see if I can dig something up for you. 

[Mr Walleye]

Here is a recipe from Len Poli's site.

http://lpoli.50webs.com/index_files/Linguica-Portuguese.pdf

Here is another recipe (not Linguisa) that Poli says is traditionally cut by hand but he does indicate how to grind it.

http://lpoli.50webs.com/index_files/Longaniza-Spanish.pdf

I have never made either of these so I can't comment. Just in case you are interested here is a link to all his sausage recipes.

http://lpoli.50webs.com/Sausage%20recipes.htm

Mike

[Habanero Smoker]

I've never made this either. In Bruce Aidell's book; the recipe is very similar to Kutas' except no soy or dry milk is used. What he does is he separates all the external fat from the meat, and cuts the lean meat into strips. Combines the wine or vinegar with the dry herbs and salt; mix in the meat and fat and marinates overnight. Next day grind meat with a 3/8" - 1/2" plate, and the fat through a 1/4" plate. Add any of the remaining liquid from the marinade, and any other ingredients that had not been added to the marinade to the ground meat and mix well until all ingredients are well blended.

Here is an Hawaiian version; that is ground.
Hawaiian Style Sausage

[Smokin Soon]

My bad, it's Linguica. One recipe I'm looking at calls for Amesphos. Is it really needed? I have bought stuff like soy concentrate and the dry milk powder in case I needed it. Another is Annatto seeds. It looks like this is just for color, buy I'm not sure.

Also I bought some A.C. Leggs sausage seasonings. Do these need the instacure #1 added if they are to be smoke/cooked?

[Habanero Smoker]

I believe that Linguica and Linguisa are the same.

Phosphates are very safe, it just the word seems dangerous. It's not needed. It's a moisture binder and helps emulsify the sausage (though emulsifying is not whats needed for this sausage). It also enhances the color. Using soy powder or powdered milk will help retain the moisture.

Annatto seeds do have flavor, so if it is calling for the whole seed it for flavor, if it is asking for powdered form then it usually for color. I have annatto seeds, it's mainly use is South American dishes.

I'm not sure what the ingredients of A.C. Leggs sausage seasoning, but most seasonings do not contain a cure or it would usually be listed as a cure. Check the ingredients and see if sodium nitrite is listed, if not you will need to add Cure #1. The amount you will need is 1/4 teaspoon for each pound of meat (that is including the fat).

Let us know how it turns out.