[AZORES-Genealogy] Re: Linguicia
I would also say that Ana Patuleia Ortins has a book, "Portuguese Homestyle Cooking", which has recipes for several sausages (including Linguica). I would transpose the information, but I have loaned the book out. You can find the book at Amazon, if you don't mind paying for the recipe. Also, if you get on her mailing list, she sends out periodical new recipes, by e-mail, for various Portuguese dishes: _http://www.portuguesecooking.com/_ (http://www.portuguesecooking.com/) -Trevor Costa In a message dated 11/3/2008 11:09:36 A.M. Eastern Standard Time, [EMAIL PROTECTED] writes: For those of us who are sausage making challenged I would suggest _www.silvasausage.com_ (http://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: Azores@googlegroups.com 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] (mailto:[EMAIL PROTECTED]) > wrote: For some reason, I did not get the recipe even though I followed up wit
[AZORES-Genealogy] Re: Linguicia
I know that Edite Trigo (born in Ligares, Tras-os-Montes) at Luso Mercardo in
San Leandro, CA will also ship to you. A friend of mine had cheese sent to
Virginia and it arrived the next day!
She carried two or three different linguicia and more cheese than I can
remember. If anyone is interested, email me privately and I will get her
contact information.
Celeste, Hayward, CA
Celeste Perry [EMAIL PROTECTED]
--- On Mon, 11/3/08, susan lucas <[EMAIL PROTECTED]> wrote:
From: susan lucas <[EMAIL PROTECTED]>
Subject: [AZORES-Genealogy] Re: Linguicia
To: azores@googlegroups.com
Date: Monday, November 3, 2008, 1:43 AM
#yiv1458381201 .hmmessage P
{
margin:0px;padding:0px;}
#yiv1458381201 {
FONT-SIZE:10pt;FONT-FAMILY:Tahoma;}
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: Azores@googlegroups.com
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, g
[AZORES-Genealogy] Re: Linguicia
Mello's in Fall River, Mass. makes an outstanding chourico. Here is the web site http://www.melloschourico.com/wholesale.html Mary Ann On Nov 3, 2008, at 8:14 AM, Jason Fraga wrote: > http://www.gasparssausage.com/ --~--~-~--~~~---~--~~ 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." -~--~~~~--~~--~--~---
[AZORES-Genealogy] Re: Linguicia
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: Azores@googlegroups.com > 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 tast
[AZORES-Genealogy] Re: Linguicia
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: azores@googlegroups.com 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: Azores@googlegroups.com 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
[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 -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." -~--~~~~--~~--~--~---
[AZORES-Genealogy] Re: Linguicia
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" 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 > > > > --~--~-~--~~~---~--~~ 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." -~--~~~~--~~--~--~---
[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. Click in the blue area on the right that says "Join this group" and it will take you to "Edit my membership." -~--~~~~--~~--~--~---
[AZORES-Genealogy] Re: Linguicia
Thanks, Stan and Mary Ann, I appreciate the 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." -~--~~~~--~~--~--~---
[AZORES-Genealogy] Re: Linguicia
Sorry that I did not get to post this last night, I was not feeling very well when I got home This is a hand written recipe and I will try to clean it up as much as possible. I found this when I was going through my 93 year old aunt's things after she passed away. Also, I remember only making linguica only during very cold months of the year and my uncle had his own smoke shed. Please also note that this recipe has been americanized to use products available here. Start with 150 lbs of pork (no this is not a typo) Cut the meat into small 1/2 inch pieces, leaving some fat. Place meat in a large plastic tub and marinade with the following sauce. 4 gallons of red wine Juice of 12 lemons 2 lbs of garlic chopped 1 large can of paprika 1 lb of Lawrey's season salt 1 small can of black pepper 6 oz pure hot sauce (optional) Mix the meat and sauce well and let sit in a cold place for 5 days(refrigerator), making sure to mix it everyday for 15 min. Fill the casings and take to a butch shop to smoke. The smoking process must be more heat than smoke. Casings can be bought if you are not killing a pig, but will still need to be cleaned in and out in water and scrubbed with lemons. If you are using casings from the pigs, this process is to be done 4 times. In a message dated 11/1/2008 12:12:11 P.M. Pacific Standard Time, [EMAIL PROTECTED] writes: Thanks Mary Ann, I will watch for it. Charlene **Plan your next getaway with AOL Travel. Check out Today's Hot 5 Travel Deals! (http://pr.atwola.com/promoclk/10075x1212416248x1200771803/aol?redir=http://travel.aol.com/discount-travel?ncid=emlcntustrav0001) --~--~-~--~~~---~--~~ 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." -~--~~~~--~~--~--~---
[AZORES-Genealogy] Re: Linguicia
If you google "how to make linguica" you will see a few recipes. I made linguica when I was a kid; the kids were in charge of doing the stuffing and we sure had fun doing it. But I have no idea of a recipe for it. "E" --~--~-~--~~~---~--~~ 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." -~--~~~~--~~--~--~---
[AZORES-Genealogy] Re: Linguicia
Charlene try this site: http://lpoli.50webs.com/Sausage%20recipes.htm Stan Perry --~--~-~--~~~---~--~~ 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." -~--~~~~--~~--~--~---
[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 --~--~-~--~~~---~--~~ 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." -~--~~~~--~~--~--~---
[AZORES-Genealogy] Re: Linguicia
Thanks Mary Ann, I will watch for it. Charlene I will post it when I get home from work. This is the recipe that my mother and aunt would use when my uncle butchered pigs out on the ranch. > --~--~-~--~~~---~--~~ 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." -~--~~~~--~~--~--~---
[AZORES-Genealogy] Re: Linguicia
I have a recipe for linguica, but it is not for the faint of heart. I believe it starts out with abour 50 lbs of meat. I will post it when I get home from work. This is the recipe that my mother and aunt would use when my uncle butchered pigs out on the ranch. Mary Ann **Plan your next getaway with AOL Travel. Check out Today's Hot 5 Travel Deals! (http://pr.atwola.com/promoclk/10075x1212416248x1200771803/aol?redir=http://travel.aol.com/discount-travel?ncid=emlcntustrav0001) --~--~-~--~~~---~--~~ 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." -~--~~~~--~~--~--~---
