Freshly made Portuguese Chourico and Linguicua.

]]>https://waltonsdev.nodebb.com/topic/662/portugese-chourico-and-linguicuaRSS for NodeFri, 11 Sep 2026 01:49:09 GMTMon, 06 Aug 2018 20:05:46 GMT60Jonathon we used a hand crank stuffer we found online. It does 5 lbs at a time

]]>https://waltonsdev.nodebb.com/post/1884https://waltonsdev.nodebb.com/post/1884Tue, 07 Aug 2018 20:56:26 GMTJonathon, we are keeping it a secret…sorry, but we are looking into starting a business . . So you may see some large orders of casing for us soon.

]]>https://waltonsdev.nodebb.com/post/1883https://waltonsdev.nodebb.com/post/1883Tue, 07 Aug 2018 20:54:00 GMTapolloranger That’s awesome, if you ever feel like sharing post it, I know I for one would be interested! I understand that 100 year family recipes sometimes need to remain with the family only though!

]]>https://waltonsdev.nodebb.com/post/1876https://waltonsdev.nodebb.com/post/1876Tue, 07 Aug 2018 12:51:48 GMTJonathon this recipe is 100 years old from my husband’s father.

]]>https://waltonsdev.nodebb.com/post/1872https://waltonsdev.nodebb.com/post/1872Tue, 07 Aug 2018 01:15:05 GMTJonathon no we used a stuffer. Thank you for the comments

]]>https://waltonsdev.nodebb.com/post/1871https://waltonsdev.nodebb.com/post/1871Tue, 07 Aug 2018 01:11:24 GMTapolloranger Those look awesome! Did you handstuff the Chourico? I was reading about that the other day when I was checking out some classic sausage making techniques and it looked rough! Keep up the good work, I love that people are keeping alive these older styles of sausage!

]]>https://waltonsdev.nodebb.com/post/1868https://waltonsdev.nodebb.com/post/1868Mon, 06 Aug 2018 20:41:19 GMT