Fry

Portuguese Sausage (Linguiça)

March 22, 2018
3 Ratings
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.

See what other Food52ers are saying.

  • Ligaya Malones
    Ligaya Malones
  • Julie
    Julie

2 Reviews

Julie March 23, 2018
Oh my gosh, I must try this! I bring back frozen Portuguese sausage because every kind that I've found on the mainland just doesn't taste right. Thank you for this recipe! Looking forward to a taste of home. :)
 
Author Comment
Ligaya M. March 23, 2018
In addition to this recipe, I also discovered some grocery stores sell Silva brand Portuguese Sausage that is alllmost as good as the Hawaii kind :)