Portuguese-Style Spicy Sausage

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
  • tablespoons ground cumin
  • 2 teaspoons (or to taste) cayenne
  • 1 tablespoon (or to taste) salt
  • teaspoons (or to taste) freshly ground black pepper
  • ½ cup dry red wine
  • 3 feet hog casing (optional)
  • Olive oil for cooking sausages


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. Or shape into tiny meatballs.

Heat the grill or broiler. If the sausages are in casings, prick with a fork 2 to 3 times and brush with oil. Grill or broil the sausages 3 to 4 minutes each side until cooked through. For meatballs, sauté in a little oil over high heat.