Smoked Linguica Cutlets, Portuguese Style
Votes: 3
Time: 2 hours.
Smoked Portuguese-style Linguica cutlets - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.2 kg pork neck and shoulder (Espaldilla de cerdo), cut into 1.5 cm pieces
- 1 tbsp. minced garlic
- 1 tbsp. salt
- 2 tbsp paprika
- 1 teaspoon ground white pepper
- 1 teaspoon dried oregano or marjoram
- 3/4 teaspoon sugar
- 1/2 tsp ground black pepper
- 1/2 tsp crushed red pepper
- 1 tbsp red wine or apple cider vinegar
- 1 teaspoon of vegetable oil
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Recipes with similar ingredients: minced pork, garlic, white peppercorns, oregano, marjoram, red pepper flakes, wine vinegar, apple cider vinegar, paprika
Cooking the dish according to the recipe:
- In a large bowl, prepare the linguica sausage stuffing: Combine pork, garlic, salt, paprika, white pepper, oregano, sugar, black pepper, red pepper and mix well.
Pass through a meat grinder with large holes. (Or place in two batches in a food processor and grind.) Transfer to a large bowl, cover tightly with plastic wrap, and refrigerate overnight. - Add vinegar to the meat and mix well.
To check if the spices are sufficient, heat oil in a small frying pan and fry about 2 teaspoons of the mixture. Adjust the spices to taste.
Form the meat into patties.
Preheat a home smoker to 120°C. Smoke the sausage for 1.5 hours. Remove from the smoker and use as desired.
Exit: 900 gr.
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