Cut pork into cubes, separating lean meat and fat. Measure or weigh; you should have equal parts, or 2 pounds each, fat and lean meat.

Grind coarsely. Combine ground meat in large bowl with remaining ingredients, and mix well with your hands or a heavy spoon. Cover and chill at least 2 hours or overnight. Shape into patties or links.

You don't have to be Portuguese to love Linguica and Chourico. Thousands of food lovers of all ethnic backgrounds have also learned to treasure these smoky, zesty flavored sausages and the numbers keep growing steadily. Similar to kielbasa but with its own unique flavor, Linguica is a mild pork sausage still manufactured according to an old Portuguese recipe. It is a fine blend of lean pork with a mixture of such basic spices as vinegar, salt, paprika and garlic.

Stuffed into a natural casing, Linguica is then smoked until the special flavor and federally required temperatures are reached.

Chourico, made from the same good meats, has a heartier spiced flavor. Its main difference from Linguica is that it is a hot sausage whereas Linguica is mild.