portuguese linguisa
5 tablespoons salt 2 tablespoons powdered dextrose 2 level teaspoons cure 4 tablespoons minced garlic 5 tablespoons paprika 1 tablespoon ground black pepper 1 t...
Ingredients
- 5tablespoonsalt
- 2tablespoonpowdered dextrose
- 2level teaspoons cure
- 4tablespoonminced garlic
- 5tablespoonpaprika
- 1tablespoonground black pepper
- 1tablespooncrushed marjoram
- 1teaspooncayenne pepper
Directions
- 1
Portuguese Linguisa 5 tablespoons salt 2 tablespoons powdered dextrose 2 level teaspoons cure 4 tablespoons minced garlic 5 tablespoons papr
- 2
Cover and refrigerate overnight
- 3
The following day, combine meat mixture with water, vinegar and Liquid Smoke, mixing well
- 4
Stuff into 35- to 38-millimeter casings, link and hang to dry and cure for 2 days
- 5
Makes 2 10-inch lengths per pound for 22 sausages total or 3 6- to 7-inch lengths per pound for 33 sausages total
- 6
Nutrition information per sausage if making 22 links: 304 calories, 34 grams protein, 17 grams fat, 0 fiber, 3 grams carbohydrate, 110 milli