Portuguese Linguica Sausage
- 3 lbs boneless pork butt
- 2 lbs pork back fat
- 2-3 t salt
- 5 cloves of garlic, minced
- 5 dried hot chili peppers, crushed
- 1 T ground coriander
- 1 T paprika
- 1/2 t ground cinnamon
- 1/2 t ground cloves
- 1/2 t ground allspice
- 1/4 c cider vinegar
- 1/2 c cold water
Grind the meat and fat coarsely.
With your hands (rubber gloves, if you will) mix the rest of the ingredients well into the ground meat. Refrigerate for two hours or overnight.
Shape into patties or stuff into hog casing to make links.
If links, spread on a tray and refrigerate for up to three days, turning daily to allow links to dry and cure.
Makes about five pounds of sausage.