Linguiça for Caldo Verde

I got kale at the farmer's market to make the Portuguese soup Caldo Verde, which requires Linguiça sausage. Irene used this recipe to make the linguiça, cut in half.

After smoking

• 5 pounds (2.25kg) pork butt, untrimmed
• 10 cloves garlic, minced
• 3 tablespoons (55g) paprika
• 1 tablespoon (15g) salt
• 1 tablespoon (15g) ground coriander seeds
• 1 teaspoon (5g) ground cinnamon
• 1 teaspoon (5g) allspice
• 1 teaspoon (5g) black pepper
• 2 teaspoons (10g) cayenne pepper (optional)
• ¼ cup (60ml)white wine vinegar
• ½ cup (120ml) cold water

Grind the meat, whiz garlic, coriander, cinnamon, and allspice together, add to meat with remaining ingredients, mixing well.

Stuff into pork casings, rest in fridge overnight.

Cold smoke for 4 hours.

We made Caldo Verde, loosely following the technique from Serious Eats, with a Spanish onion, and using good Spanish olive oil instead of butter. Irene thought the dish was a little bit too sweet (next time use a yellow onion) and could benefit from a splash of vinegary hot sauce.

The finished Caldo Verde