Linguica Bread Recipes

Steps:

• Cut raw bread into 8 parts.
• Remove skin from linguica and fry meat till half cooked.
• Refrigerate dough and meat one hour.
• Flatten dough like a pancake and fill with meat.
• Seal like a roll.
• Let rise 1 1/2 hours.
• Bake at 375° until dough is brown and crispy, about 15 minutes.

Steps:

• Cut raw bread into 8 parts.
• Remove skin from linguica and fry meat, breaking up meat, till half cooked.
• Refrigerate dough and meat one hour.
• Flatten dough like a pancake and fill with meat.
• Seal like a roll.
• Let rise 1 1/2 hours.
• Bake at 375° until dough is brown and crispy, about 15 minutes.

Steps:

• Rinse fatback thoroughly and soak in warm water for 30 minutes. Remove and chop into small pieces.
• 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.
• 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.
• Run water through hog casings and rinse out as well as possible. Soak in warm water for 30 minutes.
• 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.
• 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.
• 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).
• 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.
• Smoke until links are deep red and skin is starting to firm, about 1 1/2 hours.
• Remove from smoker and let rest for 30 minutes. Cook like any other sausage before, either pan-fry or grill, before serving.

Steps:

• Heat olive oil in a deep, heavy pot over medium high heat.
• Add potatoes and onions, cover and cook for 5 minutes, stirring occasionally.
• Add garlic, bay leaves, and kale.
• Cover and wilt greens about two minutes; season with salt (if desired) and pepper.
• Add beans, tomatoes, linguica,& broth and bring to a full boil.
• Reduce heat to medium, cover and cook 15 minutes or until potatoes are tender.
• Remove bay leaves; serve soup with a dollop of sour cream (optional) and some of your favorite crusty bread.

Steps:

• Heat oil in a soup pot over medium heat until it sizzles, about 1 minute. Add potatoes, onion, carrots, and celery. Cook and stir for 3 to 4 minutes. Add garlic, salt, pepper, and red pepper flakes. Stir for another 2 to 3 minutes.
• Add kale and bay leaves to the pot. Cover and let kale wilt for 2 to 3 minutes.
• Add chicken broth, linguica, chorizo, tomatoes, and garbanzo beans with their juices to the pot and bring to a boil, about 5 minutes. Reduce heat to medium and simmer until veggies are tender, about 15 minutes more.