Fry

Portuguese Sausage (Linguiça)

March 22, 2018
Photo by Brinda Ayer
Author Notes

This dish is inspired by Rachel Laudan's linguiça recipe in "The Food of Paradise." To make a classic Hawaiian breakfast plate, pile desired number of sausage rounds onto a plate with rice and eggs your way. —Ligaya Malones

  • Makes 2 pounds sausage
Ingredients
  • 2 pounds pork butt, about ⅔ lean to ⅓ fat
  • ¼ cups water
  • 1 tablespoon distilled white vinegar
  • 8 pieces garlic, finely chopped
  • 2 pieces dried red chile peppers, deseeded and finely chopped
  • 1 teaspoon salt
  • ½ teaspoons ground black pepper
  • 1 pinch paprika
In This Recipe
Directions
  1. Chop half the pork into ¼-inch pieces and grind the remainder coarsely in the food processor.
  2. Combine in a bowl with the remaining ingredients.
  3. Refrigerate for 2 days, turning occasionally.
  4. Form into small patties and fry until brown.

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