Try this Longaniza/linguica recipe, or contribute your own.
Suggest a better descriptionThe only recipe I have for linguica is very simple. Its from The Savory Sausage (aka The Offal Truth). "The Spanish longaniza is usually served fresh, while the Portuguese linguica is frequently smoked. Its traditionally stuffed into the narrow sheep casings, but you can also use the more easily obtainable hog casings. There are several companies in America who make linguica, especially in New England where many Portuguese immigrants settled. Linguica are even included in many traditional New England clambakes. " Mix together [a]. Knead together [b], then knead in [a]. Stuff firmly into casings and tie off into desired lengths. Prick any air pockets with a pin. Smoke as desired or use fresh. LAZY-LINGUICA: Add 1-3/4 teaspoons sweet paprika, 1 scant teaspoon fresh rosemary, 4 teaspoons vinegar and 2 small cloves garlic per pound of bulk pork sausage. Traditional uses: simmer with beans, include in mixed grill, add to tapas potato omlettes (tortillas), bake in bread (hornazo), or use in potato-kale soup (caldo verde). Posted to bbq-digest V5 #081 by "Linda Merinoff"
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Serving Size: 1 Serving (567g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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