Portuguese cuisine is known for its bold flavors and rustic charm, and nothing captures this better than traditional Portuguese sausage, also known as linguiça. Whether grilled, pan-fried, or simmered in stews, this sausage adds a rich, smoky depth to any dish. Making it at home is surprisingly satisfying and lets you customize flavors to suit your taste.
What Is Portuguese Sausage?
Linguiça is a cured pork sausage seasoned with garlic, paprika, red wine, and spices. It’s commonly used in Portuguese stews like feijoada, or enjoyed simply with bread and cheese. Unlike many sausages, linguiça leans into smoky, slightly spicy flavors rather than being overly fatty or salty.
Ingredients You’ll Need
-
2 pounds pork shoulder (with a little fat)
-
6 garlic cloves, minced
-
2 tablespoons sweet paprika (preferably smoked)
-
1 teaspoon hot paprika or chili flakes (optional)
-
1 tablespoon coarse salt
-
1 teaspoon black pepper
-
1/4 cup red wine
-
1 tablespoon white vinegar
-
Sausage casings (optional, for traditional links)
Instructions
-
Prep the Pork: Cut the pork into small chunks or grind it coarsely if you prefer a finer texture. Keeping some fat in ensures flavor and moisture.
-
Seasoning: In a large bowl, mix the garlic, paprika (both sweet and hot), salt, pepper, wine, and vinegar. Add the pork and mix thoroughly to coat all pieces. Cover and refrigerate for at least 12 hours or overnight to let the flavors develop.
-
Form the Sausage: If using casings, soak them in warm water, then stuff the meat mixture into the casings using a sausage stuffer. Twist into links. If not using casings, shape into patties or use loose in recipes.
-
Cook or Cure: You can grill the sausage immediately, pan-fry it, or lightly smoke it for a more authentic touch. For a longer shelf life, you can cold-smoke and dry-cure the sausage—though this process takes several weeks.
Final Thoughts
There’s something incredibly rewarding about crafting sausage from scratch. The aroma of garlic and paprika as it cooks is enough to transport you straight to a Portuguese kitchen. Serve it with rustic bread, olives, or in a hearty stew, and you’ll have a slice of Portugal on your plate.
