- Serves 16
- Cakebread Cellars Culinary Team
- Pairs well with:
- Rubaiyat, North Coast
The spices in this linguica compliment the Rubiayat for this smoked pork treat.
3.5 lbs. boneless pork shouilder, small dice
18 oz. bacon, small dice
3 T. red wine
1 c. cold water
1 T. red wine vinegar
1 tsp. pink salt
4 tsp. fine sea salt
2 T. garlic, minced
3 T. fresh oregano, finely chopped
1 c. dry milk powder
¼ c. paprika
4 tsp. cayenne
2 T. sugar
2 c. Monterey jack cheese, grated
6-8 feet hog casings
Place the cubed pork and bacon in a mixing bowl. In a separate bowl combine the red wine, cold water, red wine vinegar, pink salt, fine sea salt, garlic, oregano, milk powder, paprika, cayenne and sugar. Stir to mix well. Pour the marinade over the cubed pork and stir to coat evenly. Spread on a rimmed baking sheet, transfer to the freezer, and chill until crunchy on the exterior but not frozen solid.
Remove from freezer and grind through a small-die grinder. Stir in the grated cheese and mix to incorporate evenly. Spoon 2 tablespoons of the meat mixture into a non-stick frying pan and spread into a thin patty. Cook over low heat until cooked through. Taste the sausage for seasoning and adjust if necessary. Stuff the sausage into hog casings and twist into links. Place in the refrigerator overnight to dry out and form a skin for the smoke to adhere to.
To smoke, create low fire of your favorite hardwood. Add the sausage to the smoker once the temperature is between 170-250°F. Smoke for 1-1 ½ hours, replenishing the wood as the temperature requires. Remove the links when an instant-read thermometer inserted into the center of a sausage reads registers 155-160°F.
Enjoy with a glass of Cakebread Cellars Rubiayat.