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Linguica Sausage


4 lbs. boneless pork butt
1 tbsp. paprika
2 1/2 to 3 1/2 tsp. salt
1/2 tsp. cinnamon
4 to 7 cloves garlic, minced or pressed
1/2 tsp. ground cloves
1/2 tsp. allspice
4 to 6 small dried hot chili peppers, crushed
1/4 cup cider vinegar
1/2 cup cold water
1 tbsp. coriander


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.