Smoked Linguica Cutlets, Portuguese Style

Ingredients:

• 1.2 kg pork neck and shoulder (Espaldilla de cerdo), cut into 1.5 cm pieces
• 1 tbsp. minced garlic
• 1 tbsp. salt
• 2 tbsp paprika
• 1 teaspoon ground white pepper
• 1 teaspoon dried oregano or marjoram
• 3/4 teaspoon sugar
• 1/2 tsp ground black pepper
• 1/2 tsp crushed red pepper
• 1 tbsp red wine or apple cider vinegar
• 1 teaspoon of vegetable oil

Preparation:

1. In a large bowl, prepare the linguica sausage stuffing: Combine pork, garlic, salt, paprika, white pepper, oregano, sugar, black pepper, red pepper and mix well.
   
   Pass through a meat grinder with large holes. (Or place in two batches in a food processor and grind.) Transfer to a large bowl, cover tightly with plastic wrap, and refrigerate overnight.
2. Add vinegar to the meat and mix well.
   
   To check if the spices are sufficient, heat oil in a small frying pan and fry about 2 teaspoons of the mixture. Adjust the spices to taste.
   
   Form the meat into patties.
   
   Preheat a home smoker to 120°C. Smoke the sausage for 1.5 hours. Remove from the smoker and use as desired.
   Exit: 900 gr.