For those of us who are sausage making challenged I would suggest 
www.silvasausage.com . They provide a list of where their products are sold and 
it says if you call they will ship. I am lucky enough that my local grocer 
carries their linguica. So, if you are ever near San Martin stop at Rocca's 
Market, they have an old fashioned butcher counter in there.
 
Susan 



Date: Sun, 2 Nov 2008 11:55:29 -0800From: [EMAIL PROTECTED]: [EMAIL PROTECTED]: 
[AZORES-Genealogy] Re: Linguicia
Hello Charlene,
 
As Elaine stated you can google to find several recipes for Linguica. The 
Portuguese Hawaiian style and a variety from various regions of Portugal. I 
personally didn't like the Hawaiian version. Here are three I just found, one 
from northeast Portugal. Costco in San Marcos, CA was selling the Silva's brand 
until recently and I guess it wasn't a big seller for them. I tried promoting 
it everytime I was in there (LOL) hoping they wouldn't stop selling it but they 
did and now I'm almost out. Going to have to try them myself.
 
My aunt just passed away and I am the one going through all her things. My 
grandfather was a chef as was several other Portuguese relatives so I'm hoping 
to find some of our Portuguese family recipes. I remember her telling me she 
had one for linguica. Anyway, for now hopefully the following will help.
 
Michelle
 
This one is from Montanhas:
 
INGREDIENTS 2 pounds boneless pork 1/8 teaspoon cinnamon 1 tablespoon vinegar1 
teaspoon salt 4 garlic cloves, mashed 1/4 teaspoon pepper 1/8 teaspoon cumin 1 
teaspoon paprika  
Trim excess fat from meat. Chop meat into 1/4 inch cubes. Set aside.Combine 
vinegar, garlic, cumin, cinnamon, salt, pepper and paprika in a large bowl. Add 
2-1/2 cups water and mix thoroughly.Add meat, cover and refrigerate 2 days, 
stirring occasionally to blend flavors. Drain liquid from meat and squeeze meat 
in dry towel to remove as much moisture as possible.Fry meat mixture in 
ungreased fry pan 8 minutes until lightly browned and crumbly. May be stuffed 
in clean casing for sausage or used in bulk. 
Homemade Linguica Emeril Lagasse, 20012 1/2 pounds pork butt, cut into 1/2-inch 
pieces 1 tablespoon minced garlic1 tablespoon salt2 tablespoons paprika1 
teaspoon freshly ground white pepper1 teaspoon dried oregano or marjoram3/4 
teaspoon sugar1/2 teaspoon freshly ground black pepper1/2 teaspoon crushed red 
pepper1 tablespoon red wine or apple cider vinegar1 teaspoon vegetable 
oilCombine the pork, garlic, salt, paprika, white pepper, oregano, sugar, black 
pepper and red pepper in a large bowl and mix well. Pass through a food grinder 
fitted with a coarse die. (Alternately, transfer in 2 batches to a food 
processor and process until finely ground.) Transfer to a large bowl, cover 
tightly with plastic wrap, and refrigerate overnight. Add the vinegar to the 
meat and stir well to combine. To test the seasoning, heat the oil in a small 
skillet, and cook about 2 teaspoons of the mixture. Adjust seasoning, to taste.
 
Form the meat into patties. Preheat a home smoker to 250 degrees F. Smoke the 
sausage for 1 1/2 hours. Remove from the smoker and use as desired. 
Portuguese tapas bar in San Francisco, near Fisherman's Wharf, in 1979
 
It differs considerably from traditional linguica in that it calls for sherry 
(a Spanish wine) rather than vinegar, and its only spices are salt and paprika. 
The mix should be very coarsely-ground. We use a 3/4" plate on our grinder. As 
for the sherry, avoid cheap cooking brands. We favor Harvey's Bristol Cream, 
which is rich, sweet and full-bodied, but you can experiment with other types, 
although dry sherries give the sausage an unpleasant, flat taste. Or try a good 
Port, which will, at least, be Portuguese. Stuff into hog casings. When made 
with Harvey's Bristol Cream, the taste is unique and absolutely unforgettable.• 
Ground pork: 1 lb.• Coarse salt: 1/2 teaspoon• Dark sherry: 2 ounces• Paprika 
1-1/8 tablespoon 
On 11/2/08, Charlene <[EMAIL PROTECTED]> wrote: 
For some reason, I did not get the recipe even though I followed upwith an 
email. Things happen, good intentions get sidelined. Whoknows?But I still need 
the recipe. So if anyone else has a linguicia recipe,I would sure appreciate 
it! Out of over 400 list members, I am hopingat least one will be able to 
help.Charlene
--~--~---------~--~----~------------~-------~--~----~
To unsubscribe from this group, send email to [EMAIL PROTECTED]  Follow the 
confirmation directions when they arrive.
For more options, such as changing to List, Digest, Abridged, or No Mail 
(vacation) mode, log into your Google account and visit this group at 
http://groups.google.com/group/Azores.  Click in the blue area on the right 
that says "Join this group" and it will take you to "Edit my membership."
-~----------~----~----~----~------~----~------~--~---

Reply via email to