I cant agree more. I have a small farm and use this all the time. I have fit up to 8lb whole chickens in it. Also Pekin ducks are no problem. At pig slaughter time, I cant tell you all the cuts that I seal with this. Great machine.

Can also be used for sous vide cooking if you are into that.

This the recipe handed down through the family. It comes from my great aunt who cooked for a convent. Its not very exact and takes a little "feel" to get the dough the right consistency. There are very similar recipes online with more exact directions. Ingredients 3 yeast cakes 1 cup warm water 2 cu...

Me and my official taste tester and taster in training.



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This is a keeper for me. Taste very close to what I remember as a kid. Now just to bake up some Portuguese sweet bread and i will be set.

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Here is the finished Linguisa. I will refrigerate overnight and taste tomorrow. Thanks again for the help.


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Thanks for all the replies. I was raised on Linguisa and love it to this day. Unfortunately for me I did not get into sausage making until those on the Portuguese side of my family were all gone and with it the process. This recipe seems very similar to what I can gather from the rest of the family....

His directions state: "Stuff into casing and hang on smokesticks. Allow the sausage to air dry before placing in the smokehouse. After the sausage is dry, place into cool smokehouse overnight at 100-110 deg F. The next morning, raise the temp to 130-135 deg F and hold until the sausage firms up. Rem...

I am making Rytek's linguisa recipe and it state to place sausage in smokehouse overnight at 100deg then 130 the following day. I know conditioning sausage to take smoke is common but I thought it was a much shorter period than overnight. So, do I apply smoke for both phases or just one? If so first...