📝 About This Recipe
This traditional Portuguese dry-cured sausage is a masterpiece of smoke, garlic, and fermentation. Unlike its fresh counterpart, this version undergoes a meticulous drying process that intensifies its deep paprika warmth and tangy vinegar undertones. It is a rustic, soul-warming charcuterie staple that captures the essence of the Alentejo region in every firm, savory bite.
🥗 Ingredients
The Meat and Fat
- 4 lbs Pork Shoulder (Boston Butt) (chilled and cut into 1-inch cubes)
- 1 lb Pork Back Fat (Hard Fat) (chilled and finely diced)
The Cure and Seasoning
- 45 grams Kosher Salt (approx. 3 tablespoons)
- 6 grams Curing Salt #2 (essential for long-term dry curing)
- 4 tablespoons Smoked Sweet Paprika (Pimenton) (high quality Spanish or Portuguese)
- 8 cloves Fresh Garlic (mashed into a fine paste)
- 1/4 cup White Wine Vinegar (provides the characteristic tang)
- 1/2 cup Dry White Wine (Vinho Verde) (chilled)
- 1 tablespoon Ground White Pepper
- 1 teaspoon Dried Oregano (rubbed between palms to release oils)
- 1/4 teaspoon Cinnamon (the secret aromatic hint)
Casing
- 10 feet Hog Casings (32-35mm diameter, rinsed and soaked)
👨🍳 Instructions
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1
Place all metal grinder parts (auger, blade, plate) and the meat/fat in the freezer for 30 minutes before starting. Keeping everything near freezing prevents the fat from smearing.
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2
Grind the chilled pork shoulder through a coarse (8mm) plate. The hand-diced back fat should remain as distinct small cubes for a traditional rustic texture.
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3
In a small bowl, whisk together the white wine, vinegar, garlic paste, salt, curing salt #2, and all spices until a slurry forms.
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4
Combine the ground meat, diced fat, and spice slurry in a large chilled bowl. Mix vigorously by hand or with a stand mixer for 3-5 minutes until the primary bind is achieved—the mixture should look sticky and 'fuzzy'.
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5
Cover the mixture tightly and refrigerate for 24-48 hours. This 'resting' phase allows the cure to penetrate and the flavors to develop deeply.
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6
Rinse the hog casings in warm water and run water through the inside to check for leaks and remove excess salt.
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7
Stuff the mixture into the casings using a sausage stuffer, being careful to avoid air pockets. Do not overstuff, as the sausage will shrink during the drying process.
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8
Twist the sausage into 10-12 inch links or leave as long coils. Use a sterilized sausage pricker or needle to poke any visible air bubbles.
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9
Fermentation: Hang the sausages in a draft-free spot at room temperature (around 68-75°F) for 12-18 hours. This allows the beneficial bacteria to lower the pH, giving the sausage its signature tang.
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10
Optional Smoking: Cold smoke the sausages (below 80°F) for 4-6 hours using oak or fruitwood for an authentic smoky profile.
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11
Drying: Hang the sausages in a curing chamber or cool basement at 55°F (13°C) with 70-75% humidity.
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12
Allow to dry until the sausage has lost 30-35% of its original weight. This usually takes between 2 to 3 weeks depending on the thickness and environment.
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13
Once the target weight loss is achieved, the Linguiça should feel firm to the touch. Remove from the chamber, vacuum seal, and refrigerate for a week to equalize moisture before eating.
💡 Chef's Tips
Always keep your meat and equipment icy cold; if the fat melts during grinding, the texture will be mealy rather than snappy. Do not skip the Curing Salt #2; it is vital for safety in dry-cured sausages to prevent botulism during the long drying period. If you see white mold (Penicillium nalgiovense) on the casing, it's generally safe and beneficial, but fuzzy green or black mold should be wiped off with vinegar immediately. Use a digital scale for the salt and cure measurements; precision is the difference between a delicious snack and an unsafe product. For the best flavor, use a high-quality Portuguese wine like Vinho Verde or a dry Pico white.
🍽️ Serving Suggestions
Slice thinly and serve at room temperature as part of a charcuterie board with sharp São Jorge cheese. Incorporate into a traditional 'Caldo Verde' soup for a burst of smoky, salty fat. Lightly sear thick slices in a clay 'Assador de Chouriço' using high-proof aguardente for a dramatic table-side flame. Pair with a robust Alentejo red wine or a crisp, cold pilsner to cut through the richness. Dice and sauté with clams and garlic for a classic Portuguese 'Amêijoas à Bulhão Pato' variation.