Portuguese-Style Spicy Sausage

Preparation info
  • Makes twelve

    4 inch

    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

Another tasty sausage to add to your repertoire. Its name comes from its shape, long like a tongue. Adjust the heat by adding more cayenne if you like.


  • pounds ground pork, the weight in fat
  • 3 tablespoons finely minced garlic


Combine all the ingredients except the casings and olive oil in a mixing bowl and mix well with your hands. Fry a small patty as a test and adjust seasonings to taste.

Using the sausage attachment on a heavy-duty mixer, stuff the casings with the mixture and twist and tie to make 4-inch links.