Here's one...

Homemade Linguica Recipe

5 lbs. boneless pork butt
8 cloves garlic minced fine or pulverized
4 tbsp. paprika (sweet)
3 tsp. salt
1 tbsp. coriander
1 tbsp. cayenne
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. pepper
1 tsp. allspice
¼ cup sherry (sweet)
¼ cup vinegar
¼ cup cold water
Sausage casings (optional)
Meat smoker (optional)

Cut pork into cubes and grind on the coarse setting of your grinder. Combine
all ingredients and refrigerate for 48 hours. Fill casings with mixture or
create loose patties, smoke, and freeze. Smoking adds flavor and complexity
to the sausage, so give it a try. The raw sausage should lose about 20% of
its volume in the process.

You can see by the ingredient list that linguica relies heavily on paprika
for flavor, and includes a bouquet of spices that make a distinctive blend.
Underestimated as a flavoring agent, when heated, a quality paprika can make
a huge impact on a dish. Here it marries well with sherry and pork to create
a truly unique and delicious sausage.

Special Note: Don't short change yourself by freezing your sausage too soon.
The longer the ingredients marinate, the better the sausage will be. Oh, and
use a quality sherry. Sherry is not a traditional ingredient in 'old
country' linguica

Michelle



----- Original Message ----- 
From: "Charlene" <[EMAIL PROTECTED]>
To: "Azores Genealogy" <[email protected]>
Sent: Sunday, November 02, 2008 10:13 AM
Subject: [AZORES-Genealogy] Re: Linguicia


>
> For some reason, I did not get the recipe even though I followed up
> with an email. Things happen, good intentions get sidelined. Who
> knows?
>
> 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 hoping
> at least one will be able to help.
>
> Charlene
>
>
> >


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