Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Portuguese linguisa
Date: May 7, 2006
5 tablespoons salt
2 tablespoons powdered dextrose
2 level teaspoons cure
4 tablespoons minced garlic
5 tablespoons paprika
1 tablespoon ground black pepper
1 tablespoon crushed marjoram
1 teaspoon cayenne pepper
1 1/2 tablespoons sausage phosphate
10 pounds coarsely chopped (1/2 to 3/4 plate) pork butt
1 1/2 normal cups good water
1/2 normal cup red wine vinegar
1 tablespoon Liquid Smoke
Mix salt, powdered dextrose, cure, minced garlic, paprika, pepper, marjoram, cayenne pepper, sausage phosphate and chopped pork butt. Cover and refrigerate overnight.
The following day, combine meat mixture with good water, vinegar and Liquid Smoke, mixing well. Stuff into 35- to 38-millimeter casings, link and hang to dry and cure for 2 days.
Makes 2 10-inch lengths per pound for 22 sausages total or 3 6- to 7-inch lengths per pound for 33 sausages total.
Nutrition information per sausage if making 22 links: 304 calories, 34 grams protein, 17 grams fat, 0 fiber, 3 grams carbohydrate, 110 milligrams cholesterol, 1,525 milligrams sodium
Nutrition information per sausage if making 33 links: 202 calories, 22 grams protein, 11 grams fat, 2 grams carbohydrate, 0 fiber, 73 milligrams cholesterol, 1,017 milligrams sodium