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Linguiçagf Recipe

Name: Rodizio Grill Brazilian Steakhouse Sarasotas LinguiçaGF Recipe
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 8 servings
Cuisine: Brazilian
Ingredients: 2.5 lbs pork shoulder, coarsely ground; 0.5 lbs pork fat (back fat), finely chopped or ground; 1 cups cold water; 2 tbs kosher salt; 1 tbs smoked paprika; 1 tbs sweet (mild) paprika; 1 tsp ground black pepper; 3 cloves garlic, minced (about 3 medium cloves); 1 tsp onion powder; 1 tsp dried oregano; 0.5 tsp ground coriander; 0.125 tsp ground nutmeg; 0.25 tsp cayenne pepper (optional, for slight heat); 1 tsp brown sugar; 1 tbs white wine vinegar or apple cider vinegar; 10 ft unflavored collagen casings or natural hog casings, soaked and rinsed; 2 tsp olive oil (for brushing); 2 tbs fresh parsley, chopped (optional garnish); 4 pieces lemon wedges or orange wedges (for serving)

Inspired by Rodizio Grill Brazilian Steakhouse Sarasota

Time3h 30m

Serves8

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 Mix

2 1/2 lbs pork shoulder, coarsely ground

1/2 lbs pork fat (back fat), finely chopped or ground

1 cups cold water

2 tbs kosher salt

1 tbs Smoked paprika

1 tbs sweet (mild) paprika

1 tsp ground black pepper

3 cloves garlic, minced (about 3 medium cloves)

1 tsp Onion powder

1 tsp Dried oregano

1/2 tsp Ground coriander

1/8 tsp ground nutmeg

1/4 tsp cayenne pepper (optional, for slight heat)

1 tsp Brown sugar

1 tbs white wine vinegar or apple cider vinegar

10 ft unflavored collagen casings or natural hog casings, soaked and rinsed

Finishing & Serving

2 tsp olive oil (for brushing)

2 tbs fresh parsley, chopped (optional garnish)

4 pieces lemon wedges or orange wedges (for serving)

Method

Sausage Mix

Prepare casings

If using natural hog casings, place in warm water for 30 minutes, then flush inside with water to remove salt. If using collagen casings follow package rehydration instructions. Keep casings in a bowl of clean water until ready to stuff.

Chill equipment and meat

Place the ground pork, pork fat, bowl, and grinder/hopper parts (if using) in the refrigerator or freezer for 20–30 minutes so everything is very cold. Cold meat binds better and emulsifies without smearing.

Combine seasonings

In a small bowl whisk together kosher salt, smoked paprika, sweet paprika, black pepper, onion powder, dried oregano, ground coriander, ground nutmeg, cayenne (if using), brown sugar and minced garlic. Add the white wine vinegar and mix into a paste.

Mix meat and seasonings

Place the chilled ground pork and pork fat in a large mixing bowl or the bowl of a stand mixer fitted with the paddle. Sprinkle the seasoning paste evenly over the meat. Add cold water. Mix by hand with a spatula or at low speed on the mixer until the mixture is tacky and the seasonings are fully incorporated, about 2–4 minutes. Avoid overworking — you want a cohesive texture but not a paste.

Taste and adjust

Take a 1-ounce pinch of the mixture and pan-fry a small pat in a nonstick skillet until cooked through. Taste and adjust for salt, acidity, or spice. If needed, add up to 1/4 tsp more salt or a little more vinegar for brightness. Mix briefly to incorporate any adjustments.

Load sausage stuffer

Fit your stuffer or sausage attachment with the appropriate-sized funnel. Slide a length of prepared casing onto the funnel, leaving a 6" tail. Tie or pinch the end closed.

Stuff links

Feed the meat mixture into the stuffer at a steady pace, filling the casing but not overstuffing. Maintain even pressure to avoid air pockets. When you reach the desired link length (about 5–6 inches), twist or tie off. Continue until all mixture is used. Prick any large air bubbles with a needle and smooth out.

Rest the sausages

Place the formed links on a tray, cover lightly with plastic wrap, and refrigerate for at least 2 hours or up to overnight to let flavors meld and casings dry slightly (helps with grilling).

Finishing & Serving

Grill

Preheat grill to medium heat (about 350–400°F / 175–205°C). Brush sausages lightly with olive oil to prevent sticking. Grill sausages over indirect to medium heat, turning every 3–4 minutes, until an instant-read thermometer inserted into the center reads 160°F (71°C), about 12–18 minutes depending on thickness. Avoid very high direct flames to prevent splitting the casings.

Rest and garnish

Transfer sausages to a platter and let rest 5 minutes. Garnish with chopped parsley if desired and serve with lemon or orange wedges for squeezing. These sausages can also be sliced and added to feijoada or other hot dishes.

Storage

Uncooked sausages can be refrigerated for up to 2 days or frozen for up to 3 months (flash-freeze on a tray then vacuum-seal or place in freezer bags). Cooked sausages keep refrigerated 3–4 days.