NorCal Kayak Anglers
General => Recipes => Topic started by: Cabeza de Martillo on January 18, 2016, 06:34:35 PM
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Spent the afternoon making homemade linguisa with my in-laws and boys.
Made 150 lbs and its now in the smoker. The boys had a blast and can't wait to dig into the fruits of their labor. :smt007
Wish I could share the recipe but its a family secret and my father in-law would disown me :smt003
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That's bad ass Antonio. Hope to try some at the next chill and dive.
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WOW !! that looks like a serious operation. I have always said that linguisa is the greatest of all sausages. I use it in my paella,my gumbo and my breakfast tacos. Any recipe that calls for sausage,calls for linguisa. Keep up the good work.
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Wow that's impressive!!! By far my favorite sausage aswell.
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This is awesome work. Hats off.
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Making more than just great sausage....
Well done my friend!
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Sausage fest!! that setup - you ain't playin :smt007 :smt007
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Linguiça rocks! Serious historical and family legacy. Great smokehouse! Very cool all the way around, thanks for sharing that, CdM.
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Damm that looks tasty,, Great experience for the young uns too.
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Eu quero um pouco linguisa!!!
Awesome Antonio. I'm so jealous. There is nothing better. Hopefully, he'll bring some to Shelter Cove this year.
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u better LOCK THAT LOCK GOOD!! :smt007 or upsize it! :smt002
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Thanks guys :smt001
My wife and boys have grown up on my father in-laws linguisa. He taught me to make it about 11 years ago but haven't been involved in the production since then.
I told my boys if they wanted to continue eating it and passing it along to their kids they had to learn how to make it from their Grandfather the linguisa king.
I learned a lot yesterday and have asked to be included on any other future productions. :smt007
Eu quero um pouco linguisa!!!
Awesome Antonio. I'm so jealous. There is nothing better. Hopefully, he'll bring some to Shelter Cove this year.
My father in-law has been contributing his linguisa to the past two GS potlucks. It usually disappears pretty quick though.
He's the guy at the fish cleaning station hoarding all the fish collars :smt044
That's how he got his handle "Fish Collar" :smt003
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Nice job Antonio!
It's cool to get ur kids involved :)
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Thanks guys :smt001
My wife and boys have grown up on my father in-laws linguisa. He taught me to make it about 11 years ago but haven't been involved in the production since then.
I told my boys if they wanted to continue eating it and passing it along to their kids they had to learn how to make it from their Grandfather the linguisa king.
I learned a lot yesterday and have asked to be included on any other future productions. :smt007
Eu quero um pouco linguisa!!!
Awesome Antonio. I'm so jealous. There is nothing better. Hopefully, he'll bring some to Shelter Cove this year.
My father in-law has been contributing his linguisa to the past two GS potlucks. It usually disappears pretty quick though.
He's the guy at the fish cleaning station hoarding all the fish collars :smt044
That's how he got his handle "Fish Collar" :smt003
When can I pick up my order? :smt002
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Pops doesn't play around......what're the specs on that smokehouse. I dig it.
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Stopped by this AM to check on the smoking process.
Looks like its almost done. Got to sample a bit for lunch :smt001
Pops doesn't play around......what're the specs on that smokehouse. I dig it.
If you're really interested I can take a few pics or you're welcome to come over and check it out for yourself.
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Thanks guys :smt001
My wife and boys have grown up on my father in-laws linguisa. He taught me to make it about 11 years ago but haven't been involved in the production since then.
I told my boys if they wanted to continue eating it and passing it along to their kids they had to learn how to make it from their Grandfather the linguisa king.
I learned a lot yesterday and have asked to be included on any other future productions. :smt007
Eu quero um pouco linguisa!!!
Awesome Antonio. I'm so jealous. There is nothing better. Hopefully, he'll bring some to Shelter Cove this year.
My father in-law has been contributing his linguisa to the past two GS potlucks. It usually disappears pretty quick though.
He's the guy at the fish cleaning station hoarding all the fish collars :smt044
That's how he got his handle "Fish Collar" :smt003
When can I pick up my order? :smt002
Take a number :smt005 :smt003 :smt006
I did ... I'm No. 1 :smt003
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Thanks guys :smt001
My wife and boys have grown up on my father in-laws linguisa. He taught me to make it about 11 years ago but haven't been involved in the production since then.
I told my boys if they wanted to continue eating it and passing it along to their kids they had to learn how to make it from their Grandfather the linguisa king.
I learned a lot yesterday and have asked to be included on any other future productions. :smt007
Eu quero um pouco linguisa!!!
Awesome Antonio. I'm so jealous. There is nothing better. Hopefully, he'll bring some to Shelter Cove this year.
My father in-law has been contributing his linguisa to the past two GS potlucks. It usually disappears pretty quick though.
He's the guy at the fish cleaning station hoarding all the fish collars :smt044
That's how he got his handle "Fish Collar" :smt003
When can I pick up my order? :smt002
Take a number :smt005 :smt003 :smt006
I did ... I'm No. 1 :smt003
your number one alright :thebirdman: :smt002 :smt006 :smt007
That makes you a No. 2 :redmoon :pottytrain5:
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DUDE!!!
:smt007 :smt007 :smt007
Can you bring some to the AOTY/DOTY awards??!!
Please!
:smt005
:smt006
Sincerely,
Jim
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Now that is a good looking report :smt007
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Thanks guys :smt001
My wife and boys have grown up on my father in-laws linguisa. He taught me to make it about 11 years ago but haven't been involved in the production since then.
I told my boys if they wanted to continue eating it and passing it along to their kids they had to learn how to make it from their Grandfather the linguisa king.
I learned a lot yesterday and have asked to be included on any other future productions. :smt007
Eu quero um pouco linguisa!!!
Awesome Antonio. I'm so jealous. There is nothing better. Hopefully, he'll bring some to Shelter Cove this year.
My father in-law has been contributing his linguisa to the past two GS potlucks. It usually disappears pretty quick though.
He's the guy at the fish cleaning station hoarding all the fish collars :smt044
That's how he got his handle "Fish Collar" :smt003
When can I pick up my order? :smt002
Take a number :smt005 :smt003 :smt006
I did ... I'm No. 1 :smt003
your number one alright :thebirdman: :smt002 :smt006 :smt007
That makes you a No. 2 :redmoon :pottytrain5:
LMAO ... Good one ... Was waiting :smt044
Just don't delete it :smt064 :smt056
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Just picked up my boys and my portion about a third of the linguisa that we made. Father in-law had it all vacuumed packed when I got there.
Cooked up some of the curved ends that wrapped around the dowels during the smoking process for dinner.
Just fried it up and slapped some on a flour tortilla. I wanted it plain so that I could enjoy the flavors of the linguisa. Muy Bueno and the kids loved it too. :smt007
Now I have to get creative and come up with some original recipes to incorporate them into. :smt001
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You are absolutely killing me (us), Antonio! This is getting close to earning a flag for taunting. :smt002
Hey, you could bring it all to GSX and make a giant Paella! :smt007
I'm sure we could get a big enough pan, (nudge to FM1-super fabricator) whatya say?
:smt006 :smt003
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We could easily wipe it all out at the AOTY/DOTY awards and then GSX would be out of luck.
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Looks mighty delicious! :smt007
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If you're really interested I can take a few pics or you're welcome to come over and check it out for yourself.
Post pics!
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:smt044
https://m.youtube.com/watch?v=HAEGMJYBaeg
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That is so great. Vacuum packed home-cured meats make me feel all warm and fuzzy inside.
That smoker kills! You could do a whole hog in there.
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what can you share about the process? I just bought a kitchen aid mixer, I'm planning on buying a meat grinder in the next couple of days so I'm looking around for information.
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that's awesome I would love to try to make some home made linguica
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what can you share about the process? I just bought a kitchen aid mixer, I'm planning on buying a meat grinder in the next couple of days so I'm looking around for information.
Angle,
This is the process
1). Trim and cut meat into 2 inch cubes and marinate in citrus juices and a combination of spices for at least 48 hours.
2). After marinating meat test a couple of pieces by frying them up and tasting for spice level before adding additional ingredients.
3). Grind the meat then add additional spices as desired and hand mix thoroughly.
4). Insert grounded meat into sausage casing.
5). Smoke the sausage links. My father in law uses Oak.
6). Fry them up and enjoy.
Step 2 is probably the most important step since it gives you the opportunity to gauge and adjust spice level. The citrus juices consists of sour oranges and I believe lemons. Spices are a blend of garlic powder, cheyenne etc. He also adds a thick red pepper paste/sauce he calls "Malagata". The Malagata gives the linguisa it's dark reddish hue and heat level.
Hope this helps
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"Malagata "
Could it be malagueta? That's another name for piri piri and that makes perfect sense for a Portuguese linguica especially from the Azores or maybe even Brazil b
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"Malagata "
Could it be malagueta? That's another name for piri piri and that makes perfect sense for a Portuguese linguica especially from the Azores or maybe even Brazil b
That would be it....thanks.
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"Malagata "
Could it be malagueta? That's another name for piri piri and that makes perfect sense for a Portuguese linguica especially from the Azores or maybe even Brazil b
That would be it....thanks.
You can pick up the spices pre-mixed at savory spice shop in santa rosa across from the russian river brewery. It makes one of the best spicy hot sauces in the world, tons of flavor to go along with the heat.
I think I'll try my hand at this, you can never have too much linguica.
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what can you share about the process? I just bought a kitchen aid mixer, I'm planning on buying a meat grinder in the next couple of days so I'm looking around for information.
Are you using the meat grinder attachment to the kitchen aid mixer? It's a little slow but does the job just fine. Make sure to invest in some food grade white grease for the worm. If you are using the stuffer for the KA that goes extremely slow but again it does the job. Leave the grind a bit more coarse than you otherwise would, the KA doesn't handle stuffing with fine grinds and pastes well at all.
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Pg 1 pic 3 shows the ground up meat prior to adding the additional spices. It is a very coarse grind.
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I bought this one... http://smokehousechef.com/the-original-stainless-steel-meat-grinder-attachment-for-kitchenaid-mixer-plus-sausage-stuffing-kit/
Seems to work pretty well but the process is a bit slow. Maybe I'll streamline it a bit as I gain sausage stuffin' skill.
I think I perfected the linguisa recipe though. CDM, have your father in law give me a call, I'll give him the recipe. :smt003
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Pg 1 pic 3 shows the ground up meat prior to adding the additional spices. It is a very coarse grind.
Yeah sorry I wasn't clear, I meant that in general, not specifically for linguica. In general, the KA stuffer sucks as fine grind sausage.
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Amazing! I hope to get a taste at GSX.
Martin
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It's that time of year again. Me and the boys were making linguisa this morning with my inlaws.
The boys are really getting into it.....very cool :smt007
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That is awesome!
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How can I miss this thread?
Looking very good my friend. :smt006
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That is bad a$$.
I know how good that stuff is.
Thanks for sharing the process of how you folks make it.
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I am ready for a sample! :smt004
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It makes me want to call you names because of my wicked green monster.
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Since we're talking sausages, any recommendations on a home sausage grinder/stuffer?
-Allen
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Mmmmmmm good
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I had the privilege of enjoying some of Antonios linguica from last year and it was superb in every sense. I told him to quit his job and take the kids out of school. Linguisa is your calling bro.
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I have my grandfather's recipe from Portugal. Incorporates port wine and smoked paprika. Good stuff. We should talk linguice...
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Since we're talking sausages, any recommendations on a home sausage grinder/stuffer?
-Allen
I use a kitchen aid grinder attachment and a 5 lbs stuffer from BPS. The stuffer is important if you do a fine grind but for coarse grind you can use the kitchen aid one.
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Nice one Antonio! That stuff looks Great!
Nice to get ur boys in on the tradition[emoji1360][emoji1360][emoji1360]
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I remember this one, it was awesome then, still awesome now! I am inspired ....
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I have my grandfather's recipe from Portugal. Incorporates port wine and smoked paprika. Good stuff. We should talk linguice...
Yes, although i have never made linguisa, I have cooked and eaten thousands of pounds of the stuff. IMO, it is the king of all sausages. I too, was of the belief that it was made with wine.
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Left out the red wine in the marinating step :smt044 :smt044
Anyway.....GOT LINGUISA??
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Thanks for the tease Antonio! :smt010
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I'm bumping this thread just because it's awesome. Thanks for the sample, Antonio. I agree with kayakjack.
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What an awesome family tradition! Tjanks for the post, and for bumping it
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Eric,
Good to see you again at Open Shelter and glad you got to try some too.
Had some this past Sunday for breakfast and some leftovers today for lunch. Down to just 3 packs in the freezer.
Was talking to the boys again this weekend reminding them to pester their grandfather that we need to make more this year :smt003
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Let me know when, I'll be right down to help. :smt003
Signed,
Official Taste Tester