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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-20-2010, 11:55 AM   #1
mgp03051
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Default Smoked Linguisa

Todays Smoke Linguise Sausages
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Unread 03-20-2010, 12:21 PM   #2
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That is going to be dang good I bet.
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Unread 03-20-2010, 01:43 PM   #3
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Those looks goood!
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Unread 03-20-2010, 02:05 PM   #4
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Linguica, food of the Portuguese Gods! I was raised in San Leandro, CA (where landarc lives). San Leandro is the home of Amaral's Linguica. San Leandro was settled by Portuguese. Amaral's is the real deal where Linguica is concerned. Good stuff!
Locally, the best stuff I have found is Schneider's on 7th St. in Phoenix. It's on the east side of the street, between Thomas and Indian School for all you Phoenicians.

Excellent pron. Thx!
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Unread 03-20-2010, 02:11 PM   #5
boatnut
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wow looks great! what kinda smoker? care to share recipe? lots of sausage heads on here :)
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Unread 03-20-2010, 02:40 PM   #6
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Very Nice
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Unread 03-20-2010, 03:32 PM   #7
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Default Recipe

Quote:
Originally Posted by boatnut View Post
wow looks great! what kinda smoker? care to share recipe? lots of sausage heads on here :)
I have a GOMS gas smoker with a couple of mods. as far sa the recipe goes it is an old family recipe from Fall River Ma. here it is
10 lbs coarse ground pork butt 25 to 30% Fat
5 tlbsp sweet paprika
4 tlbsp kosher salt
2 1/2 tblsp ground Coriander
2 1/2 tsp crushed Red Pepper
1 1/4 tsp Allspice
1 1/4 tsp ground Cinnamon
1 1/4 tsp ground Cloves
18 cloves Garlic minced yes 18 cloves!
1 1/2 cup cold water
10 oz Port Wine or red wine vinegar
This sausage is Hot smoked as there is no cure in it smoke at 175 until internal temp is 160 usually about 3 to 4 hrs, I also stuff this unto 3 1/2 inch fiberous casings and smoke then slice into 1/2 to 3/4 inch slices freeze them and fry them up for breakfast or sammies. hope you enjoy!
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Unread 03-20-2010, 04:02 PM   #8
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Looks delicious, I can almost taste it.
Thanks for the recipe.
My dad's side of the family is from Fall River, Brings back a lot of memories.
We can't get lingucia here in TN. (other than mail order). People here don't even know what it is.
I eat it every time I can find it.
I may try to make some.
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