Homemade Linguica (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 90 Minutes |
Ready In: 110 Minutes Servings: 2 |
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Ingredients:
2 1/2 pounds pork butt, cut into 1/2-inch pieces |
1 tablespoon minced garlic |
1 tablespoon salt |
2 tablespoons paprika |
1 teaspoon freshly ground white pepper |
1 teaspoon dried oregano or marjoram |
3/4 teaspoon sugar |
1/2 teaspoon freshly ground black pepper |
1/2 teaspoon crushed red pepper |
1 tablespoon red wine or apple cider vinegar |
1 teaspoon vegetable oil |
Directions:
1. Combine the pork, garlic, salt, paprika, white pepper, oregano, sugar, black pepper and red pepper in a large bowl and mix well. Pass through a food grinder fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor and process until finely ground.) Transfer to a large bowl, cover tightly with plastic wrap, and refrigerate overnight. Add the vinegar to the meat and stir well to combine.
2. To test the seasoning, heat the oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasoning, to taste.
3. Form the meat into patties.
4. Preheat a home smoker to 250 degrees F. Smoke the sausage for 1 1/2 hours. Remove from the smoker and use as desired.
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