Rezept: Linguica Portugüse Sausage

Zubereitung:

Cut pork into cubes, separating lean meat and fat. Measure or weigh;
you should have equal parts, or 2 pounds each, fat and lean meat.
Grind coarsely. Combine ground meat in large bowl with remaining
ingredients, and mix well with your hands or a heavy spoon. Cover and
chill at least 2 hours or overnight. Shape into patties or links.
You don't have to be Portugüse to love Linguica and Chourico.
Thousands of food lovers of all ethnic backgrounds have also learned to
treasure these smoky, zesty flavored sausages and the numbers keep
growing steadily. Similar to kielbasa but with its own unique flavor,
Linguica is a mild pork sausage still manufactured according to an old
Portugüse recipe. It is a fine blend of lean pork with a mixture of
such basic spices as vinegar, salt, paprika and garlic.
Stuffed into a natural casing, Linguica is then smoked until the
special flavor and federally required temperatures are reached.

Chourico, made from the same good meats, has a heartier spiced flavor.
Its main difference from Linguica is that it is a hot sausage whereas
Linguica is mild.

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