Thank you for sharing not just the recipe but the brief glimpse into your family. I've moved a few times from where I was raised near Santa Clara, California that had a large enough Portuguese community that we even had a radio station that was all in Portuguese. I'm sure that' long gone now. We used to have Linguica every weekend and my father would even ship it to me when he could find it. The Silva Sausage Company has gone out of business now (no relation) and I want to learn how to do this myself, so I can pass it on to my daughter. I also want to make a batch with my dad while he's still around. My father's side of the family is originally from the Azores as well.
thank you for the valuable post! my neighbours are an older couple from the Azores and this recipe matches their description of these sausages as well.
Good post. I suggest that you rinse the casings by running water through them to wash out the excess salt. Some people use the rinsing process to turn the casings inside out. There are several youtube videos showing this process. I like the traditional approach.
I don't think so. I made it with deer meat once (venison) but I had to put in lots of pork and pork fat because the venison is so lean. If you can't eat pork, I would suggest to try to use beef instead only if you used a fattier cut of beef maybe...
![Twenty One Pilots - “The Line” (from Arcane Season 2) [Official Music Video]](http://i.ytimg.com/vi/E2Rj2gQAyPA/mqdefault.jpg)
I think this is exactly what I’m looking for! Except I’m going with a red wine.
THANK YOU for sharing!!!!
Thank you for sharing not just the recipe but the brief glimpse into your family. I've moved a few times from where I was raised near Santa Clara, California that had a large enough Portuguese community that we even had a radio station that was all in Portuguese. I'm sure that' long gone now. We used to have Linguica every weekend and my father would even ship it to me when he could find it. The Silva Sausage Company has gone out of business now (no relation) and I want to learn how to do this myself, so I can pass it on to my daughter. I also want to make a batch with my dad while he's still around. My father's side of the family is originally from the Azores as well.
Silva is still around,there head quarters are in Gilroy CA.I grew up in Santa Clara and now live in Arkansas and boy I miss linguica.
thank you for the valuable post! my neighbours are an older couple from the Azores and this recipe matches their description of these sausages as well.
Good post. I suggest that you rinse the casings by running water through them to wash out the excess salt. Some people use the rinsing process to turn the casings inside out. There are several youtube videos showing this process. I like the traditional approach.
Awesome. I love that clip with your mom. I like her already.
Great recipie, thanks.
I used to work on trawlers in New Bedford. Linguica and Chourico are part of every day life.
Thank you so much for commenting. I've never been to New Bedford. One day. :)
did you let the meat marinate on the counter top for 3 days?
Great Video! How long did you smoke them for and at what temp??
That's how it's supposed to be, love of food, mother and daughter. I'm sure she is smiling.
thank you so much for this comment.
👏👏👏👏👏👏🙏❤
Shall I replace the pork with beef? Will it be delicious?
I don't think so. I made it with deer meat once (venison) but I had to put in lots of pork and pork fat because the venison is so lean. If you can't eat pork, I would suggest to try to use beef instead only if you used a fattier cut of beef maybe...
Sorry about your mom. One Portuguese purebred to another 😂.
Edit: great vid hun, thanks so much.
Move the camera in closer.