Linguiçagf Recipe

Prepare meat and fat

Chill the ground pork shoulder and pork fat in the refrigerator for 30–45 minutes so they are very cold but not frozen; cold meat binds better and yields a smoother grind and mixture.

Combine seasonings

In a small bowl, mix the minced garlic, kosher salt, black pepper, smoked paprika, ground cumin, dried oregano, ground coriander, and light brown sugar. Add the vinegar or cachaça if using and stir until the sugar begins to dissolve.

Mix meat and seasonings

Place the chilled ground pork and pork fat in a large bowl or bowl of a stand mixer fitted with a paddle. Sprinkle the seasoning mixture evenly over the meat. Add the ice water. Mix by hand with a spatula or use the stand mixer on low speed for 2–3 minutes until the mixture is sticky and cohesive. Do not overmix to avoid a pasty texture.

Taste and adjust

To check seasoning, form a small patty and cook it in a skillet over medium heat until fully done. Taste and adjust salt or spices as needed, returning to the bowl and mixing briefly to incorporate any additional seasonings.

Rest

Cover the seasoned meat and refrigerate for at least 1 hour or up to overnight to let flavors meld. If refrigerating longer than 4 hours, bring back to cold (not warm) before stuffing.

Prepare casings

If using natural hog casings, rinse them under cool running water, flush internally, then soak in warm water for 30 minutes. Keep them in a bowl of water until ready to use to maintain suppleness.

Set up stuffer

Fit a sausage stuffer or a hopper attachment to a stand mixer. Slide a length of casing onto the stuffing tube, leaving a 6-inch tail. Tie the tail end with kitchen twine or fold back on itself to close.

Stuff sausages

Feed the prepared sausage mixture through the stuffer, keeping steady pressure and supporting the casing with your free hand so it fills evenly without air pockets. Aim for links about 6–8 inches long. Twist between links to form sausages; alternate twist directions after each link to keep them from unraveling. Prick any large air pockets with a sterile needle and press out the air gently.

Rest and refrigerate

Place formed sausages on a tray, cover loosely, and refrigerate for at least 2 hours or overnight to let the casings dry slightly and the flavors develop. This also helps them hold shape on the grill.

Preheat grill and oil

Preheat an outdoor grill or grill pan to medium-high (about 375–400°F / 190–205°C). Lightly brush the sausages with neutral oil to prevent sticking and promote even browning.

Grill sausages

Grill sausages over indirect heat first for 6–8 minutes, turning occasionally, to gently bring them up to temperature and avoid casing rupture. Then move to direct heat and sear for 1–2 minutes per side until nicely browned and internal temperature reaches 160°F (71°C). Total cooking time will be about 12–16 minutes depending on thickness. If you prefer, finish in a 350°F (175°C) oven until 160°F internal.

Rest and serve

Remove sausages from the grill and let rest 5 minutes. Garnish with chopped parsley if desired and serve with lemon or lime wedges alongside. These sausages are great served immediately or added to feijoada (Brazilian black bean stew).