Lenguica Calabresa

Follow basic smoked sausage preparation practices when making this sausage.
  1. Clean and Sanitize all of your equipment.
  2. Keep your meat and grinder parts super cold (below 34F) at all times
  3. Any liquid that is added to the mince needs to be ice cold
  4. Mix your very chilled meat and seasonings till the mince becomes very tacky
  5. Stuff the mince into sausage casings and prick out any air pockets
  6. Refrigerate your sausage overnight to allow the cure to work
  7. The next day follow this smoking schedule
    -Dry your sausage at 90F – 100 for 1 hour, with your vents wide open
    -Increase the temp to 125F for 1 hour and begin to add your favorite smoke
    -Increase to 145F for 2 hour
    -Increase to 155F for 2 hours
    -Increase to 180F till the internal temp reaches 145F
  8. Once the internal temp has been reached place the sausages in an ice bath to cool down and let them bloom at room temperature for 3-4 hours
  9. If you don’t have a digital smoker just cook these sausages low and slow so as to not render out the fat.

Here are a few things you might find useful when making a smoked sausage

ThermoWorks Thermapen Mk4

Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!

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4.29 from 7 votes

Lenguica Calabresa

A Portuguese sausage with an Italian twist
Prep Time1 d 30 mins
Cook Time6 hrs
How much do you want to make? 1000 grams

Ingredients

Instructions

  • Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place the meat and fat in the freezer for an hour or until the temp reaches 32f – 34F.
  • Prepare all of your seasonings. Clean and rehydrate your casings
  • Grind your very chilled meat and fat on a medium plate (6mm)
  • Add all of the seasonings and any liquid to your mince meat then mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
  • Stuff your mince meat into the casings, link, and prick out any air pockets. Refrigerate overnight

Smoking Schedule

  • The next day dry your sausage out and bring to room temp before smoking. I set my smoker to 100F with the door slightly open for 1 hour. This will dry out the sausage and get it ready for smoking
    Next raise the temperature to 125F for 1 hour and begin to apply smoke.
    Raise to 145F for 2 hours, then raise to 155F for 2 hours, then raise to 180F till the internal temp reaches 145F
    (If you don't have a digital smoker just cook these low and slow so as to not render out the fat)
  • Once cooked submerge in ice cold water then allow to bloom for several hours at room temperature. Enjoy!

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3 thoughts on “Lenguica Calabresa

  1. Phil K
    Phil K

    Eric,
    Thanks for having the celebrate sausage series – it gave me the final incentive to actually start making cured meats and sausage. I have been interested in it for quite a long while – now I have about 12 Kilo of whole muscle drying in our second refrigerator and have made several batches of meat sticks and fresh sausages of various types. I will be doing my second batch of Lenguica Calabresa tonight and tomorrow.

    Which brings me to two questions:
    First, I am a bit put off by the texture/mouth feel of the hog casing that I am using for this sausage – it seems very tough to me (it is from the Sausage Maker company).
    Second, how have you calibrated your smoker PID to do the temperature steps? Mine is on the factory settings and it will blast past the second temperature setting by 35 – 40 degrees (and the third and the fourth as well). Then it takes quite a long time to get back down to the set temperature, and sometimes doesn’t do so before the set time has elapsed. (Perhaps this is related to the texture of the casing??)

    Thanks again.
    pjk

    1. Eric
      Eric

      Excellent to hear!! As far as casing toughness, you might want to soak them for longer or even add a little lemon juice to the water. I think that the cooking temp certainly plays a factor in how tender the casings turn out as well. What smoker do you have. Mine was pretty dialed in from factory settings. There is a way to get into the actual settings and tweak the P, The i, and the D. There’s also something called an “Auto Tune” that allows you to have the controller reconfigure itself.

      1. Phil K
        Phil K

        Thanks Eric – I will try adding some lemon juice to my casing soak – I think that the temperature variation did toughen the casing – I have the same smoker that you have, but it isn’t well dialed in for me – I will study the documentation that came with it and see if I can’t get the PID set a little better.

        Next on my list is the Basturma!

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Jump to Recipe Print Recipe Post Views: 1,435 Follow basic smoked sausage preparation practices when making this sausage. Clean and Sanitize all of your equipment.Keep your meat and grinder parts super cold (below 34F) at all timesAny liquid that is added to the mince needs to be ice coldMix your
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