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Portuguese Recipe: Homemade Linguiça

Preparation 50 hours medium
Recipe type: Meat Cuisine: Portuguese

Words involving “cured and smoked” in regards to Portuguese sausage often leads to thoughts of links of spicy chouriço or subtly sweet legs of presunto hanging in a dark smoke house. Some of the other sausages come to mind such as alheira. The one that has found its way across the globe, from Hawaii to Brazil, and has been integrated into so many cuisines is the robust yet mild linguiça sausage.

 If you like chouriço, but don’t want the extra spice it often brings then linguiça is a perfect alternative to use in Portuguese soups, arroz de pato (duck rice) or in pasta.


Makes about 5 pounds (2.25kg)

  • 5 pounds (2.25kg) pork butt, untrimmed
  • 10 cloves garlic, minced
  • 3 tablespoons (55g) paprika
  • 1 tablespoon (15g) salt
  • 1 tablespoon (15g) ground coriander seeds
  • 1 teaspoon (5g) ground cinnamon
  • 1 teaspoon (5g) allspice
  • 1 teaspoon (5g) black pepper
  • 2 teaspoons (10g) cayenne pepper (optional)
  • ¼ cup (60ml)white wine vinegar
  • ½ cup (120ml) cold water


  1. Cut the pork butt into cubes. Do not trim and remove fat. You will want the fat included in the sausage.
  2. With a meat grinder or a food processor, grind the meat into a coarse consistency. If you don’t have either machine, you can request the butcher to do it for you.
  3. Place ground pork into a large bowl and add in the garlic, salt, coriander, cinnamon, allspice and black pepper. Mix everything together using your hands. Add in the vinegar and water and mix again until well combined. Cover and refrigerate for about 48 hours to allow the flavors to blend.
  4. If a sausage stuffer is available, use it to fill sausage casings (about 20) or you can use your hands to form patties or links.

Feel free to smoke these if you have a smoker, but it’s not necessary. Most of the linguica I’ve had was cooked with something or grilled either outside on a churrasco or in an assador de chouriço using aguardente to set it a flame. These also can be frozen for later use.

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