Hawaiin Linguisa and Liverwurst

Discussion in 'Sausage' started by deejaydebi, Apr 24, 2007.

  1. deejaydebi

    deejaydebi Smoking Guru

    Hi All -

    I tried a couple new recipes yesterday for sausages. Hawaiin Linguisa which is a sweeter version of Portugese Sausage with bit of soy sause and pineapple juice and Liverwurst.

    The liverwurst came out good but it's a real PITA! I haven't smoked it yet. The process requires three grindings with a fine blade the liver keep clogging up the blades with stringy stuff. Never noticed liver was so fiberous! After the grindings and spices it has to be boiled for 3 hours. As always I started with a bsic recipe and tweeked it a bit. I thought istead of pork fat I'd add bacon whicj really tasted good in the sausage!

    Took me all day to make the sausage no smoking got done yesterday! Maybe tomorrow after work.

    The 1st picture is of the first gride of the liverwurst meats
    The 2nd picture is after spices and onion were added by hane
    The 3rd picture is the final grind efore packing and boiling
    The 4th picture is the liverwurst after the boil
    The 5th picture is the Hawaiin Linguisa

    Here's the pictures:
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  2. tonto1117

    tonto1117 Master of the Pit OTBS Member

    Looks great Debi !!! Have you smoked and tasted it yet??? Sounds like if the liverwurst is not knock your socks off good it might be easier to buy a pound of Boarshead...(my favorite brand)[​IMG]
     
  3. deejaydebi

    deejaydebi Smoking Guru

    Hi Theresa -

    It's excelent! I'm smoking one of the sausages to see what it's like smoked. It is the most time consuming sausage I've made to date!

    I don't eat it often once or twice a year. I think I'll be buying boarshead too. Killed my whole smoking day! Good thing you can freeze it.

    Haven't tried the Linguisa yet for some reason I threw it right in the freezer - late night I guess.
     
  4. teacup13

    teacup13 Master of the Pit OTBS Member

    the linguisa looks awesome[​IMG] ... first time i had it was in the upper-east coast and became one of my favorites
     
  5. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Mmmmmmmmmmmmmmmm...................Linguisa, look's awesome debi[​IMG]
    What do ya think shipping would be to Michigan???
     
  6. deejaydebi

    deejaydebi Smoking Guru

    Guys the Linguisa is real easy and I added bacon instead of pig fat - really good. A dear friend of mine is from Maui and hasn't been home in like 15 years I thought I'd make them for her.

    BBB - I don't know how you'd ship food without it going bad. [​IMG]
     
  7. teacup13

    teacup13 Master of the Pit OTBS Member

    i believe UPS ships food...vaccuum seal it, you put your food in those liitle styrofoam coolers, if you are frequently shipping food back and forth to the same address then a cheap little 6pack cooker, dry ice,,,lots of duct tape...

    i will check UPS and see exactly how they recommend it
     
  8. deejaydebi

    deejaydebi Smoking Guru

    I thought dry ice was illegal for civilians?
     
  9. teacup13

    teacup13 Master of the Pit OTBS Member

    nope anybody can buy dry ice... its just a matter of finding it in your area...

    here's a website that gives more info than i can type...lol

    http://www.dryiceinfo.com/shipping.htm

    plus this site will tell you where to find it exactly in your area by just putting in your area code
     
  10. deejaydebi

    deejaydebi Smoking Guru

    Kewl! Thanks I'll scope it out! [​IMG]
     
  11. tonto1117

    tonto1117 Master of the Pit OTBS Member

    We love dry ice here around hallween. Bud likes to answer the door with a piece of dry ice in a cup he's holding for the young trick or treaters. [​IMG][​IMG]
     
  12. deejaydebi

    deejaydebi Smoking Guru

    Ahhhh muhahahahahahah! I know you couldn't get it here anymore when I was a kid becuase some kids were playing with it and one lost an eye from it. Guess it's pretty dangerous stuff if you don't handle it properly.
     

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