Catavino’s and Food Network’s homemade linguica are two recipes for Portuguese linguica sausage. Both recipes incorporate a spice mix to make a flavorful pork sausage.
To make Catavino’s recipe, grind 5 pounds of cubed pork butt until it’s coarse, and mix the pork with 10 cloves of minced garlic, 3 tablespoons of paprika and 2 teaspoons of cayenne pepper. Add in 1 teaspoon each of salt, ground coriander seeds, ground cinnamon, allspice and black pepper, and combine the ingredients together by hand. Mix in 1/4 cup of white wine vinegar and 1/2 cup of cold water, and refrigerate for 48 hours. Fill sausage casings or form sausage patties; then, smoke or grill the meat.
Alternatively, Food Network’s recipe combines 5 pounds of cubed pork butt with 1 tablespoon each of minced garlic and salt, 2 tablespoons of paprika, 3/4 teaspoon of sugar and 1/2 teaspoon each of ground black pepper and crushed red pepper. Add in 1 teaspoon each of ground white pepper and dried oregano. Refrigerate the mix overnight; then, combine with 1 tablespoon of red wine vinegar and 1 teaspoon of vegetable oil. Form into sausage patties before preparing.