Linguica Recipe

Place natural hog casings in a bowl of warm water for 30 minutes to an hour. Flush water through the casings to remove salt, then leave them in fresh warm water until ready to use. Keep covered so they stay moist.

Chill the chopped pork shoulder and diced fatback in the freezer for 15–20 minutes until very cold but not frozen. Keeping meat cold ensures a good texture and prevents smearing when grinding. Also chill the grinder parts and the bowl of a stand mixer (if using).

Combine kosher salt, smoked paprika, dried oregano, ground cumin, ground black pepper, minced garlic, crushed red pepper flakes (if using), white vinegar and red wine (if using) in a small bowl and mix into a paste. This distributes spices evenly through the meat.

Using a coarse grinding plate (about 8–10 mm), grind the chilled pork shoulder and fatback together into a chilled bowl. If you prefer a finer texture, you may pass the meat through the grinder a second time using a finer plate.

Sprinkle the spice paste evenly over the freshly ground meat. Add the ice water gradually to help the mixture emulsify and make the meat sticky enough to bind. Use your hands or a stand mixer with a paddle on low speed to mix for 2–4 minutes, or until the mixture is tacky and the spices are uniformly distributed.

Taste a small patty by pan-frying a teaspoon-sized piece (quickly cook until fully done) and check seasoning. Adjust salt or heat as desired by adding small amounts of salt or red pepper flakes, then mix again briefly to incorporate.

Fit your sausage stuffer or a stand mixer sausage attachment with a medium-sized stuffing tube. Thread the rinsed casing onto the tube, leaving a 6" tail. Tie a loose knot at the far end of the casing to prevent meat from escaping, or leave untied if you prefer to twist later.

Fill the hopper and feed the meat mixture into the casing, applying gentle, even pressure. Aim for a firm but not overstuffed casing—if the sausage bulges too much, release some filling back into the bowl. When you reach the end of the casing or the desired link length, stop and tie off the end or pinch and twist into links of about 6"–8".

Prick any visible air pockets with a sterile pin and re-twist links to redistribute filling if needed. Place finished links on a tray and refrigerate uncovered for at least 1 hour to allow flavors to meld and casings to dry slightly before cooking or storing.

Pan-Sear (Quick)

Heat 1 tablespoon neutral oil in a skillet over medium heat. Add sausages and brown 3–4 minutes per side until a deep golden crust forms, then reduce heat to medium-low, cover, and cook until internal temperature reaches 160°F (71°C), about 8–12 more minutes depending on thickness. Turn occasionally for even cooking.

Grill (Preferred for char)

Preheat grill to medium (about 350–400°F / 175–200°C). Grill sausages over direct heat, turning frequently, until browned and internal temp reaches 160°F (71°C), about 12–18 minutes total. Let rest 5 minutes before serving.

Baking (Gentle Method)

Arrange sausages on a rimmed baking sheet and bake in a 375°F (190°C) oven for 20–30 minutes, turning once, until they reach 160°F (71°C). Finish under the broiler for 1–2 minutes if you want more color.

Serve linguica in rolls, alongside rice and beans, or sliced as part of a charcuterie. Refrigerate cooked sausages for up to 4 days or freeze raw or cooked links for up to 3 months.