What Brazil neighbors call chorizo, Brazilians call linguica. Linguica is a simple Brazilian sausage which can be made as fresh, cooked or cooked and smoked sausage type.

Beef600 g1.32 lb
Pork shoulder, belly300 g0.66 lb
Back fat, fat trimmings100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper2.0 g1 tsp
Garlic7.0 g2 cloves
Chopped parsley1 Tbsp
Chopped scallion1 Tbsp
Water30 ml2 Tbsp
  1. Grind pork meat and fat through 3/8” (10 mm) plate.
  2. Grind beef through 1/4” (6 mm) plate.
  3. Mix/knead beef and lean pork with salt and water until sticky. Add ground fat, spices, parsley and scallions and mix all together.
  4. Stuff into 36 mm hog casings forming one long coil.
  5. Refrigerate.
  6. Fry or grill before serving.

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Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

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 FishHome Production of Vodkas, Infusions, and Liqueurs