Smoked Azores Linguiça (Azores Pork Sausage)
 
Prep time
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Linguiça is a traditional delicious sausage from the Azores Islands. Our recipe (mom's) is typical of the south side of the island of Pico in the Azores.
Author:
Recipe type: Main
Cuisine: Portuguese
Serves: 7 long sausages
Ingredients
  • 8 Lbs or 3.6 kg pork shoulder, skin cleaned off and no bone
  • ¾ cups (about 3 lemons) freshly squeezed lemon juice
  • ½ cups (about 3 limes) freshly squeezed lime juice
  • ¼ cup (about 1 tangerine or clementine) freshly squeezed clementine juice
  • 1½ cups white wine
  • 1 head of garlic (12 to 14 cloves), minced
  • 2 Tbsp course salt
  • 4 Tbsp sweet pimento paste
  • 2 tsp crushed hot red pepper flakes (add more if you like more kick. these are fairly mild)
  • 1 casing, width 32 to 35. One casing was plenty for this amount of meat
Instructions
  1. The Marinate: Mix together the lemon, lime and tangerine juices, along with the wine, garlic, salt, pimento paste and pepper flakes. Set aside.
  2. Chop the pork into small pieces, just a little larger than a peanut. Leave on bit of fat for flavour and juiciness.
  3. In a very large bowl, mix the pork with the marinate, cover and refrigerate for at least 12 hours. We marinated for 24 hours.
  4. Your casings will likely come in salt. Let them sit in cold clean water for about 30 minutes, and then run them through cold running water again to wash off the salt.
  5. Place the casing on the sausage stuffer tube and tie the end, either with kitchen string or the actual casing end.
  6. Using a sanitized pin, punch a couple of holes in the end of the casing near the knott. This is to avoid creating air bubbles once you start filling the sausages.
  7. Drain the marinate from the meat.
  8. Turn on the machine and start feeding the meat into the feeder.
  9. Once the meat starts coming into the casing, place one hand on the tube while holding the casing at the tip of the tube. Use your hand to guide the meat. Don't let it fill too much before letting the casing move forward. If you fill it too much, you run the risk of breaking the casing. Use your other hand to hold the sausage as it comes out. Massage it gently to keep the thickness consistant.
  10. Ideally, you'll have an assistant/helper feeding the meat, so you can concentrate on the sausage as it comes out.
  11. As the sausage came out, we positioned it into a wheel shape on the cutting board and kept feeding it around the wheel until we were done with the meat. Some folks choose to cut and tie each piece as it comes out. Do whatever you find easiest. We liked our method because it allowed us to cut consistent sizes at the end and not worry about stopping during the filling process.
  12. We cut our sausages into pieces about 1 foot long and tied both ends with kitchen string.
  13. We then tied the string from both end to each other to form a closed loop.
  14. Place the sausages in the fridge for about an hour.
  15. As per your smoker's instructions, startup your smoker, add your flavouring wood/chips and heat it to 200 ºF. In our case, we loaded up whiskey oak bisquettes into our bradley smoker.
  16. Once the smoker is ready, place the linguiça in the smoker. We used hooks to hang them from the string loop, but you can also place these on the grate.
  17. We took our linguiça out after about three hours when the meat reached an internal temperature of 155 ºF. Times will vary depending on your smoker and the consistency of the heat. I recommend using a thermometer to know when your meat is ready.
  18. Congratulations! You just made linguiça at home!
  19. Before serving these, give them a quick fry in vegetable oil or lard. Another traditional way of preparing them is to cover them in red wine in a pot and let it boil until the wine completely reduces.
  20. Enjoy!
Notes
- Make sure you handle the pork quickly when it's outside of the fridge to avoid salmonella growth.
- The Kitchenaid stuffer tube will do the trick, but a dedicated sausage stuffing machine will probably quicker results.
- Years ago, these would be kept in lard until needed. Times have changed and we keep our in the freezer.
- If you plan on keeping the sausages for some time without freezing them, you must use cure #1. If not you take a chance of spoilage. Best to be safe. Thanks for the info Don Howes!
Recipe by Photos & Food at https://www.photosandfood.ca/2016/08/06/smoked-azores-linguica-azores-pork-sausage/