Linguiça Recipe
Linguiça a very mild and flavorful Brazilian sausage. With a special MSG free Rodizio Grill recipe, this sausage is great right off the grill or as part of our Feijoada, our traditional Brazilian black bean stew found in the hot dishes section of our gourmet salad bar.
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Ingredients
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Sausage Mixture
Casings & Finishing
Method
Sausage Mixture
- 1
Prep pork and fat
Chill the pork shoulder and fatback in the freezer for 20–30 minutes until firm but not frozen solid. This keeps meat cold for cleaner grinding and better texture.
- 2
Grind meat
Using a coarse plate (8–10 mm) on a meat grinder, grind the pork shoulder and fatback together into a chilled bowl. If you don't have a grinder, ask your butcher to coarsely grind for you or finely mince by hand.
- 3
Mix seasonings
In a small bowl, combine kosher salt, black pepper, paprika, minced garlic, dried oregano, sugar, and cayenne. Stir in cider vinegar, cold water, and optional liquid smoke until the salt and sugar dissolve.
- 4
Combine and emulsify
Add the seasoning-liquid mixture to the ground meat in a large bowl. Using your hands or a stand mixer with a paddle attachment on low speed, mix thoroughly for 3–5 minutes until the mixture becomes tacky and well-emulsified. Proper mixing ensures the sausage binds and holds shape when cooked.
- 5
Rest the seasoned meat
Cover and refrigerate the mixture for at least 2 hours or up to overnight to let flavors meld. For best results, rest 12–24 hours.
- 6
Flavor & salt check (optional)
Take a small 1 tablespoon portion of the raw sausage and pan-fry until fully cooked. Taste and adjust seasoning if necessary (add a pinch more salt, pepper or paprika). If you make adjustments, mix them in thoroughly and rest another 30–60 minutes.
Stuffing & Casings
- 7
Prepare casings
Soak natural hog casings in warm water for 30 minutes, then run water through them to rinse out brine. Keep casings in a bowl of clean water until ready to stuff.
- 8
Load stuffer
Fit a sausage stuffer or a meat grinder attachment with a medium-diameter stuffing tube. Slide a length of casing onto the tube, leaving a few inches hanging off the end. Tie a knot at the end of the casing if desired.
- 9
Stuff sausages
Fill casings with the sausage mixture, keeping steady, even pressure to avoid air pockets. Aim for links about 6–8 inches long. When you reach desired length, twist the link several times to seal, or tie with butcher twine. Prick any visible air pockets with a sterile pin and press to remove air.
- 10
Portion & rest
Place the stuffed links on a tray and refrigerate uncovered for 2 hours (or hang in a cool place) to allow the casings to dry slightly and the sausage to firm up for better grill performance.
Cooking & Serving
- 11
Grill or pan-cook
Preheat grill to medium-high (about 375–425°F / 190–220°C) or heat a skillet over medium heat and brush with neutral oil. If grilling, oil the grates lightly. Cook the linguiça 10–14 minutes total, turning frequently so all sides brown evenly and internal temperature reaches 160°F (71°C). If using a skillet, cook covered for the first 5–7 minutes to ensure even cooking, then uncover and brown, turning regularly.
- 12
Finish & rest
When done, transfer sausages to a plate and let rest 5 minutes. Resting lets juices redistribute and ensures juicy links.
- 13
Serve
Serve hot off the grill with lime wedges. Linguiça is excellent on its own, sliced into feijoada or served with crusty bread, rice, or as part of a salad bar.
- 14
Storage
Refrigerate cooked linguiça in an airtight container for up to 4 days, or freeze cooked or raw links for up to 3 months. Thaw overnight in the refrigerator before reheating.