Linguiça sausage, a spicy Portuguese link of highly seasoned pig innards, is a staple of the menu at NYC chef George Mendes’s popular restaurant, Lupulo. It’s wood-grilled to a crisp and topped with cilantro, pickled carrot and onion, and chili-infused mayonnaise.
Chef Mendes uses the sausage in many forms, including in a breakfast sandwich at Bica. Over Labor Day, Lupulo featured a snappy, spicy, thoroughly satisfying linguiça dog, and we nabbed the recipe for the whole shebang. That is one lucky griddled New England bun. Ready to hone your sausage-crafting skills?
Lupulo's Linguiça Sausage
- 2 pounds pork butt, cut into 1/2-inch pieces
- 1/2 pound pork loin, diced
- 1 tablespoon minced garlic
- 2 tablespoons minced white onion
- 1 tablespoon salt
- 2 tablespoons paprika
- 1 teaspoon freshly ground white pepper
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper
- 2 tablespoons vinho verde
- 1 3-foot hog casing
- 1 teaspoon vegetable oil
- New England-style hot dog buns
- cilantro, pickled carrot and onion, and chili mayo, to garnish
For the sausage
Combine the pork butt, garlic, salt, paprika, white pepper, black pepper and red pepper in a large bowl and mix well.
Pass through a food grinder fitted with a coarse die (alternately, transfer in 2 batches to a food processor and process until finely ground).
Fold the diced pork loin into the mixture.
Transfer to a large bowl, cover tightly with plastic wrap, and refrigerate overnight.
Add the vinho verde to the meat, and stir well to combine.
To test the seasoning, heat the oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasoning, to taste.
Rinse hog casing, and stuff mixture into hog casing using a sausage stuffer.
Preheat a home smoker to 250 degrees F. Smoke the sausage for 1 1/2 hours. Remove from the smoker, and use as desired.
For the linguiça dog
Grill a linguiça link over high heat until cooked through and slightly charred.
Grill the bun in a lightly oiled skillet over medium-high heat until golden brown. Top with the sausage and garnish with cilantro, pickled carrot and onion, and chili mayo.