Linguiça de Portalegre

Linguiça de Portalegre is a dry sausage produced in the Portalegre region of Portugal.
Linguiça de Portalegre carries PGI, 1997 classification.

Lean pork - shoulder, leg , loin, lean trimmings700 g1.54 lb
Fat pork - belly, back fat, fat trimmings300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Sugar5.0 g1 tsp
Red pepper paste*30 g2 Tbsp
Nutmeg0.5 g1/4 tsp
Cumin1.0 g1/2 tsp
Garlic, minced7.0 g2 cloves
White wine60 ml2 oz fl
Water60 ml2 oz fl
  1. * Pepper paste. Cut bell peppers lengthwise into halves. Discard stems and seeds. Get a suitable pan and sprinkle salt on the bottom. Place peppers on salt, then cover them with more salt. Repeat the procedure creating a multilayer combination with salt being the top layer. Hold for 8 days. Rinse with water, pat dry with paper towel and grind through 1/8” (3 mm) plate or emulsify in food processor.
  2. Made marinade by mixing salt, cure #1, sugar and spices with wine and water.
  3. Chop meat and fat into 3/8” (10 mm) pieces.
  4. Mix meat and fat with marinade and hold for 3 days at 10° C (50° F) or lower or in refrigerator. Drain.
  5. Mix marinated meat and red pepper paste together.
  6. Stuff into 28 mm hog or sheep casings, tie the ends together making 20” (50 cm) long loops.
  7. Using oak wood apply a thin smoke at 18° C (64° F) for 7 days.
  8. Dry at 12-15° C (54-59° F), 75-80% humidity for 10 days.
  9. Store at 12° C (54° F), 70% humidity.
* red pepper paste (in Portuguese “massa de pimentão”) is an essential condiment in Portuguese cooking.

Home method for making red pepper paste (about 1 cup):
3 red bell peppers
24 g (4 tsp) salt
2 cloves of garlic
1 fl oz (30 ml=2 Tbsp) olive oil

Cut peppers into quarters. Remove the stems and seeds. Remove the white pulp from the inside of the peppers.
Place peppers in a jar and sprinkle them with salt. Shake the jar. Leave uncovered for 24 hours at room temperature. Rinse the peppers and pat them dry with paper towel.
Spread peppers on a pan and bake them for 20 minutes until the skins are charred and dark.Remove the tray and let the peppers cool. Remove the skins from the peppers, they come off easily.
Using mixer blend the peppers with 2 garlic cloves adding gradually olive oil. The mixture should reach the consistency of a fine creamy paste. Place the paste in a jar and store in refrigerator. Use it as topping for hot dogs or any grilled sausage.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages