Can you eat linguica without cooking?

In this brief blog, we will answer the question, “Can you eat linguica without cooking it?” We will  also look at the nutritional value of linguica sausage and how to make it.

Can you eat linguica without cooking?

Yes, you can eat linguiça without cooking it. Linguiça also known as Linguisa is a Portuguese sausage which is usually made from pork and added spices such as paprika, chiles and garlic. It usually undergoes smoking and attains a mildly spicy flavor and it is tender and flavorful.

Linguica, unlike fresh sausage, is smoked and ready-to-eat. Linguica sausages are usually slowly smoked in a smokehouse, which eventually creates great color and flavor. 

What is the nutritional value of linguica?

A serving size of 56 grams can typically provide about:

  • Calories 130
  • Total Fat 10g
  • Saturated Fat 3.5g
  • Cholesterol 35 mg
  • Sodium 540mg
  • Total Carbohydrate 1 gram
  • Dietary Fiber 0.5 grams
  • Sugar 0 grams
  • Protein 9 grams

How do you make Linguica?

In order to make Linguica, you will require the following ingredients:

  • Half pound of Pork, fresh, back fat, raw
  • A tablespoon of olive oil
  • 6 cloves of minced garlic
  • 4 pounds of pork butt which have been cut into an inch of chunks
  • A cup of red table wine
  • A cup of sweet paprika
  • ⅓ cup powdered milk
  • 3 tablespoons cider vinegar
  • 3 tablespoons of salt
  • 2 tablespoons of white sugar
  • 1 tablespoon hickory-flavored liquid smoke
  • 2 tablespoons dried marjoram
  • 2 tablespoons ground white pepper
  • 1 tablespoon ground black pepper
  • 1 teaspoon crushed red pepper
  • 1 pinch cayenne pepper
  • 4 feet hog casing
  • lump charcoal
  • hickory wood chunks
  • Toothpicks

Let us look at the directions:

Step 1

Wash and rinse the fatback and proceed to soak in some warm water for 30 minutes. After the time has elapsed remove the fatback and chop into small pieces.

Step 2 

Put some olive oil in a pan and saute the minced garlic for 30 seconds to a minute without letting it brown. Remove your sauteed garlic and use a large bowl to add the pork butt, fatback, paprika, milk, red wine, vinegar, salt, sugar, liquid smoke, marjoram, white pepper, black pepper, and red pepper and mix until everything is well combined. Refrigerate this ideally overnight but if you do not have much time 8 hours should be sufficient.

Step 3

Check the sausage flavor, you can do this by frying up just a small bit of it and having a taste. Play around with the spices as you need so as to get to your desired taste, adjust your spices and refrigerate for some 2 more hours.

Step 4

Wash the hog casing by running them down with some cold water, proceed to rinse well and then soak them in warm water for about 30 minutes.

Step 5

Remove the water from the casings by squeezing them. Proceed to make a knot on one end and then roll onto the sausage making a fitting that resembles a condom. Put in the now cold sausage mixtures bits by bits. 

Now, twist off the links as you desire so that you can get to your desired length. Repeat the exercise until you have used up all the remaining sausage mixture and hog casings.

Step 6

Put some coal into your smoker and get to a stable temperature of about 140 degrees Fahrenheit (60 degrees celsius). You require a cold smoke so that the sausages do not get all browned out on the skin.

Step 7

When the smoker gets to the right temperature, put in some more hickory wood chunks. The temperature will go up but allow it to come down and stabilize to about  140 degrees F (60 degrees C).

Step 8

Hang sausages in the smoker using toothpicks to ensure this is away from the direct heat source. Maintain a stable temperature of 140 degrees F (60 degrees C) as much as you can. If the temperature goes up you can balance it out by opening the smoker door and releasing some heat.

Step 9

Now smoke until the links have a deep red color and you find the skin to be firming up. This should take about one and a half hours or so. 

Step 10

Remove your sausages from the smoker and let them cool down at room temperature  for 30 minutes. You can now proceed to cook like any other sausage by either pan-frying or grilling before serving your dish.

Conclusion

In this brief blog, we have answered the question, “Can you eat linguica without cooking it?” We have also looked at the nutritional value of linguica sausage and  how to cook it.

Citations

https://www.nutritionvalue.org/Linguica_portuguese_sausage_by_SILVA_570052_nutritional_value.html

Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.