Linguiça Recipe
Linguiça is 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.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sausage Mix
For Grilling / Serving
Method
Prepare Sausage Mix
Chill equipment and meat
Place grinder parts, mixing bowl and knife in the refrigerator or freezer for 30 minutes until cold. Keep the pork shoulder lightly chilled; cold meat grinds more cleanly and binds better.
Grind the pork
Cut the pork shoulder into 1" cubes. Using a coarse plate, grind all the pork once then, if desired for a finer texture, grind once more through a medium plate. Return ground meat to a chilled bowl.
Mix spices
In a small bowl combine the salt, black pepper, granulated garlic, granulated onion, sweet paprika, nutmeg, oregano, crushed bay leaf, smoked salt (if using) and brown sugar. Stir until evenly mixed.
Combine meat and seasonings
Sprinkle the spice mixture evenly over the ground pork. Add the cider vinegar and ice water. Using a sturdy spoon or your hands (gloved), mix vigorously for 3–5 minutes until the mixture becomes sticky and cohesive—this indicates good protein extraction for proper binding.
Rest the seasoned meat
Cover the bowl and refrigerate for at least 4 hours or overnight to let the flavors meld and the acid slightly cure the meat.
Stuffing & Linking
Prepare casings
Soak natural hog casings in warm water for 30 minutes, then run water through them to rinse away excess salt. Keep them in a bowl of warm water until ready to use.
Set up stuffer
Assemble a sausage stuffer or use a meat grinder attachment with a stuffing tube. Fit the tube with a diameter appropriate for linguiça (about 3/4"–1"). Slide the soaked casing onto the tube, leaving a 6" tail and tie a knot at the end or hold it.
Stuff the sausages
Load the seasoned meat into the stuffer and push it through steadily, filling the casing evenly. Avoid overfilling—aim for a firm but slightly springy texture. If air pockets form, prick them with a sterilized pin and press the meat to redistribute.
Portion and link
Once filled, twist the rope of sausage into 6–8" links by pinching and twisting in alternating directions every 6–8 inches to form individual linguiças. Tie or twist the ends as needed to secure.
Rest before cooking
Place linked sausages on a tray, cover with plastic wrap, and refrigerate for at least 2 hours or up to 24 hours. This firms the casings and allows flavors to marry. For longer storage, freeze flat on a tray then transfer to airtight bags.
Cook & Serve
Grill the linguiça
Place sausages on the grill away from direct flames if possible. Cook for 10–14 minutes, turning every 2–3 minutes to develop even color and prevent burning. Internal temperature should reach 160°F (71°C). If the casings brown too quickly, move to indirect heat until done.
Pan-sear alternative
If pan-cooking, sear sausages 2–3 minutes per side over medium-high heat until browned, then reduce heat to medium-low, cover, and cook another 8–10 minutes, turning occasionally, until internal temperature reaches 160°F (71°C).
Rest and finish
Remove sausages from heat and let rest 5 minutes to redistribute juices. Sprinkle chopped parsley if using and serve with lemon or lime wedges alongside.
Using in feijoada
To use in feijoada or stews, brown whole or sliced linguiça in a pan first to render fat and color (3–4 minutes per side), then add to the stew to simmer along with beans and other meats for at least 30–60 minutes so flavors meld.