In that vein, another outstanding outfit for Linguica and Chourico is Gaspar's out of the New Bedford, MA area. All of our larger grocery stores here in Western Mass stock their stuff, and it's outstanding. They ship worldwide as far as I know.
http://www.gasparssausage.com/ ----- Original Message ----- From: susan lucas To: [email protected] Sent: Monday, November 03, 2008 4:43 AM Subject: [AZORES-Genealogy] Re: Linguicia 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 -0800 From: [EMAIL PROTECTED] To: [email protected] Subject: [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 vinegar 1 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, 2001 2 1/2 pounds pork butt, cut into 1/2-inch pieces 1 tablespoon minced garlic 1 tablespoon salt 2 tablespoons paprika 1 teaspoon freshly ground white pepper 1 teaspoon dried oregano or marjoram 3/4 teaspoon sugar 1/2 teaspoon freshly ground black pepper 1/2 teaspoon crushed red pepper 1 tablespoon red wine or apple cider vinegar 1 teaspoon vegetable oil Combine 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 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 --~--~---------~--~----~------------~-------~--~----~ To unsubscribe from this group, send email to [EMAIL PROTECTED] Follow the confirmation directions when they arrive. 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