📝 About This Recipe
Linguiça Toscana is the undisputed soul of the Brazilian barbecue, a rustic pork sausage seasoned with a signature blend of garlic, herbs, and a touch of wine. Unlike its European namesakes, this 'Tuscan-style' sausage evolved in Brazil into a juicy, coarse-ground masterpiece designed specifically for the high heat of the grill. Its perfect balance of savory fat and aromatic spices makes it the essential first course for any true Churrasco experience.
🥗 Ingredients
The Meat Base
- 2 kg Pork Shoulder (Boston Butt) (chilled and cut into cubes for grinding)
- 500 grams Pork Back Fat (Toucinho) (very cold, to ensure a juicy texture)
The Seasoning Blend
- 45 grams Kosher Salt (approximately 2% of total meat weight)
- 6 grams Curing Salt #1 (Prague Powder) (optional, for color and preservation)
- 150 ml Dry White Wine (cold; helps emulsify the fats)
- 6 cloves Fresh Garlic (mashed into a fine paste)
- 2 tablespoons Black Pepper (freshly cracked)
- 1 tablespoon Dried Oregano (rubbed between palms to release oils)
- 1 teaspoon Red Chili Flakes (for a subtle warmth)
- 1/2 teaspoon Ground Fennel Seeds (provides the classic 'Toscana' aromatic note)
Preparation & Casing
- 3 meters Natural Hog Casings (rinsed and soaked in warm water)
- 50 ml Ice Water (only if needed for texture)
👨🍳 Instructions
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1
Begin by placing your meat grinder attachments (blades and plates) in the freezer for 30 minutes. Keeping the equipment and meat near freezing prevents the fat from melting, ensuring a distinct 'chunky' texture.
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2
Grind the pork shoulder and back fat together using a coarse plate (8mm to 10mm). The goal is a rustic, pebble-like grind, not a fine paste.
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3
In a small bowl, whisk together the white wine, garlic paste, salt, curing salt, black pepper, oregano, chili flakes, and fennel seeds until the salt is mostly dissolved.
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4
Pour the wine and spice mixture over the ground meat. Using your hands (or a stand mixer with a paddle attachment), mix vigorously for 3-5 minutes until the meat becomes tacky and develops 'protein extraction'—it should stick to your hand when turned upside down.
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5
Fry a small 'test patty' of the mixture in a skillet to check the seasoning. Adjust salt or spices if necessary before stuffing.
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6
Slide the soaked hog casing onto the stuffer tube, leaving about 4 inches hanging off the end. Do not tie a knot yet to allow air to escape.
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7
Slowly stuff the meat into the casing, using one hand to regulate the flow. Aim for a firm but flexible fill; if it's too tight, the sausage will burst on the grill.
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8
Once the entire casing is filled, tie off both ends. Twist the long rope into individual links (about 5-6 inches each) by rotating them in alternating directions.
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9
Use a sterilized needle or sausage pricker to pop any visible air bubbles in the links. This prevents the casing from snapping during cooking.
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10
Place the links on a tray, uncovered, and refrigerate for at least 12 hours. This 'drying' phase allows the flavors to bloom and the skin to become snappy.
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11
Prepare a charcoal grill for medium-indirect heat. You want a steady glow, not roaring flames.
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12
Place the sausages on the grill. Cook for 20-25 minutes, turning occasionally, until the internal temperature reaches 160°F (71°C) and the skins are golden brown and taut.
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13
Remove from heat and let the sausages rest for 5 minutes before slicing. This allows the juices to redistribute, ensuring every bite is moist.
💡 Chef's Tips
Always keep your meat and fat as cold as possible during the grinding and mixing process to avoid a 'mealy' texture. If you don't have a meat grinder, ask your butcher for a 'coarse grind' pork shoulder with a 20-25% fat ratio. Don't skip the resting period in the fridge; it is crucial for the casing to bond with the meat and for the salt to cure the protein. Avoid high direct flames; fat dripping onto coals can cause flare-ups that char the outside while leaving the inside raw. For an extra touch of Brazil, add 2 tablespoons of finely chopped fresh parsley to the mix for color.
🍽️ Serving Suggestions
Serve with a side of 'Farofa' (toasted cassava flour) to soak up the delicious juices. Pair with a fresh 'Molho à Campanha' (Brazilian vinaigrette salsa) to cut through the richness of the pork. Offer crusty French bread rolls for making 'Pão com Linguiça' sandwiches. A cold Brazilian Pilsner or a classic Caipirinha is the perfect beverage to complement the smoky flavors. Serve as an appetizer with lime wedges to squeeze over the sliced links.