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Discussion in 'Sausage' started by dirtsailor2003, Apr 24, 2015.
Man, that's some tasty looking sausage! You're gonna be eating good on that for a long time coming. Great job! Thanks for posting, David.
DS, Good looking sausage !
Good looking breakfast, Damn, you feed too good at your house (Or at the beach).
How come I'm not a player in this?
Thank you Everyone! Linguica is my most favorite sausage. This recipe is good, but I am going to tweak it a bit, needs a bit more kick.
Originally I wanted to hand chop the 2/3-3/4 of the meat and course grind the last bit. I think that it would give the sausage a better texture too. So next time when I'm not doing a mega batch I am going to do that.
Well I realized that I didn't post the ingredients or the recipe so here it is! Obviously I made some changes. I didn't add the full 1 cup of water per five pounds either.
Pork butt or shoulder 5 Lbs
Burgundy wine 1 cup
Red wine vinegar ½ cup
Water 1 cup
Garlic 15 cloves
Salt 3 Tb
Lemon 1 thin sliced
Black pepper ½ Tb
Marjoram ½ Tb
Powered milk ½ cup
Prague #1 1 tsp
Cut meat into sugar cube size pieces and marinate 24 hours. Keep garlic and discard lemon slices. Hand stuff into hog casing using a funnel made from the top of a wine bottle. Cold Smoke for 6-8 hours
I realize this is an old thread but I'm dying to know how you made the stuffer from a wine bottle!!!!
I stuffed my linguica using my vertical stuffer. But I do have a wine bottle stuffer and I will take a few pictures of it later today. I wouldn't want to stuff more than a few pounds at a time. You can use a Chinese soup spoon too.
I don't have the capacity to really do more than few pounds at a time. We can't invest yet in a stuffer so alternative ways are very interesting to me!
Looking forward to checking it out!!
Well for the cheapest method, assuming you have a Chinese soup spoon check this out:
Its even possible to stuff without a stuffer:
THAT IS SO COOOOOL!
My sides are klling me...... LOL..... She using 46MM casings?
Listen if you can not use even a manual grinder/stuffer ( Really inexpensive), get a stuffing tube. load your casing on it the same as using a stuffer/grinder get your sausage pretty wet and stuff it with a broom stick of the appropreiate diameter. Case understands why you need to get your sausage really wet.
Case... This is over the top! Man o man o man....
Thanks Brian! I made this batch per the recipe except I didn't hand cut the meat. So the texture isn't what I'm used to. Wanted to see how it compared to the linguica I am used to. Next batch is going to get a few modifications in the spice department. Also less liquid (same amount of Port probably skip the water altogether.) I am also going to take the time and hand cut 3/4 of the meat and only grind 1/4 of it. It's going to take some planning!
Dang it DS how did I miss this thread?? Nice job!!!!! Well done "Sir Lem" LOL
One thing thou your smoker is not that full!!!!!
Thanks DS! Yeah this smoker wasn't as full as the other one that was running too!
Beautiful sausage, love the wine bottle funnel idea as well. Would be a nice use of the other end of my cut wine bottle beer mugs!
Thanks for the pics, something else to do! BYB