Linguica (Smoked Portuguese Sausage)

A sweet, smoked Portuguese sausage.

Prep Time:
30 mins
Cook Time:
1 hrs 30 mins
Additional Time:
10 hrs 30 mins
Total Time:
12 hrs 30 mins
10 pork sausages


  • ½ pound Pork, fresh, backfat, raw

  • 1 tablespoon olive oil

  • 7 cloves garlic, minced

  • 1 (4 pound) pork butt, cut into 1-inch chunks

  • 1 cup red table wine

  • 1 cup sweet paprika

  • cup powdered milk

  • 3 tablespoons cider vinegar

  • 3 tablespoons salt

  • 2 tablespoons white sugar

  • 1 tablespoon hickory-flavored liquid smoke

  • 2 tablespoons dried marjoram

  • 2 tablespoons ground white pepper

  • 1 tablespoon ground black pepper

  • 1 teaspoon crushed red pepper

  • 1 pinch cayenne pepper

  • 4 feet hog casing

  • lump charcoal

  • hickory wood chunks

  • toothpicks


  1. Rinse fatback thoroughly and soak in warm water for 30 minutes. Remove and chop into small pieces.

  2. Pour olive oil in a small pan and saute garlic for 30 seconds to 1 minute. Do not let it brown. Remove from pan and put into a large bowl. Add fatback, pork butt, wine, paprika, milk, vinegar, salt, sugar, liquid smoke, marjoram, white pepper, black pepper, and red pepper and mix until everything is well combined. Cover and refrigerate for 8 hours, or overnight.

  3. Test the sausage flavor by frying a small bit of it in a pan and tasting it. Adjust spices if needed and place back in the refrigerator, covered, for 2 more hours.

  4. Run water through hog casings and rinse out as well as possible. Soak in warm water for 30 minutes.

  5. Set up sausage stuffing attachment on KitchenAid®. Squeeze out water from a length of casing. Tie one end in a knot, then roll onto sausage making fitting like a condom. Turn KitchenAid® onto medium speed. Feed cold sausage mixture a little at a time into the funnel. Use one hand to keep casing tight and one to feed meat mixture. Twist off links as you get to desired length. Repeat with remaining hog casings and sausage mixture.

  6. Add several handfuls of hot coal into a smoker to get a base temperature going, then let the temperature die down to about 140 degrees F 60 degrees C). You need a cold smoke to smoke the sausages so it doesn't cook and the skin doesn't get browned.

  7. When smoker has the right temperature, add hickory wood chunks. The temperature will spike again, so let it cool back down to 140 degrees F (60 degrees C).

  8. Using toothpicks, hang sausages in the smoker as far away from the direct heat source as possible. Maintain temperature at 140 degrees F (60 degrees C) as best as possible. It's difficult - don't sweat it if you get spikes. Just open the smoker door and let heat escape accordingly.

  9. Smoke until links are deep red and skin is starting to firm, about 1 1/2 hours.

  10. Remove from smoker and let rest for 30 minutes. Cook like any other sausage before, either pan-fry or grill, before serving.

Nutrition Facts (per serving)

431 Calories
31g Fat
8g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 431
% Daily Value *
Total Fat 31g 39%
Saturated Fat 10g 52%
Cholesterol 81mg 27%
Sodium 2164mg 94%
Total Carbohydrate 8g 3%
Dietary Fiber 1g 3%
Total Sugars 5g
Protein 26g
Vitamin C 2mg 11%
Calcium 89mg 7%
Iron 2mg 10%
Potassium 448mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love