While we are offering up our favorite sausage makers, I would like to suggest www.netosausage.com. While growing up in the San Francisco-Oakland Bay Area, they were always my favorite. Located along The Alameda, in Santa Clara, their outdoor table area for lunch is always thoroughly packed with customers enjoying their linguica sandwiches, along with their other offerings. Now that I live on the east coast, I still order from them several times a year via their online service. Enjoy, Duane
On Mon, Nov 3, 2008 at 4:43 AM, susan lucas <[EMAIL PROTECTED]> wrote: > 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. 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. 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