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May 18, 2006 01:33 PM


  • t

my question other than Portugese cuisine can this sausage be utilized in any other ethnic dishes such as cajun .or anything latin I don't remember it's flavor and I have a bit of it(frozen)Thanks

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  1. It's very similar in taste to chorizo, so makes a good substitute in Spanish cooking. It's also common to see it as a pizza topping in Massachusetts, particularly in southeast MA where there's a large Portuguese-American community associated with the fishing industry.

    6 Replies
    1. re: FlyFish

      You beat me to it. Linguica (pronounced Lin gwee sah) is absolutely my FAVORITE pizza topping, but no pizzerias in Connecticut use it. Their loss.

      It can be substitued for andouille sausage in cajun dishes. Links of linguica are a MUST for a New England Clam Boil.

      Linguica fried up with peppers and onions makes a great sandwich, or base for spaghetti sauce.

      1. re: FlyFish

        I have eaten litterally cases of lunguicia and I don't think it tastes anything like Chorizo. It is very sweet and not very hot. I would say they are almost polar opposites.

        it is very good on pizza and is good with a spicy green (mustard, arugula, dandilion...) combination. Subbing it for andoullile makes some sense with out a doubt and Paella would be a very obvious choice.

        if you put it on pizza, do get too crazy with different cheeses. An aged mozzerella base and possibly a little chevre cheese, but that might even be pushing it. If you put it with a big stinky cheese, I think you might be dissapointed. There is a cheese maker near Petaluma that only makes one kind of Portugues cheese. I can't recall it, but you could probably find it on the web. That might be a good combo. The cheese is very small batch and quite good. Probably can be ordered via the internet.

        1. re: shameless

          Are you thinking of Mexican chorizo? Spanish chorizo, which is what I was referring to, is not typically "hot" although there are variants that are hot, and labelled as such because they differ from the basic product. Linguica, and it's larger brother, chourico, are available in several brands in most of my local supermarkets, and are indeed both similar (not identical, just similar) to Spanish chorizo, with flavors primarily of garlic and paprika. The major difference is that the paprika is not the smoked Spanish variety (pimenton). I'm also a bit surprised at the comparisons to andouille, which to me is not at all similar - the herbs in andouille, which are absent from linguica, result in a very different flavor palette.

          1. re: FlyFish

            Just as an aside, the brand of linguica I buy is Gaspar, a portugese brand. In New England I haven't seen any other brands, excpet a truly awful Shaw's Supermarket brand which was incredibly fatty and inferior to Gaspar's.

            I also don't care for chorizo (pronounced shor eese). Gaspar makes a portugese version of that as well. Much prefer linguica. Gaspar also sells linguica in a size like hot dogs. Great on the grill.

            1. re: TrishUntrapped

              Try Amaral's, if you can find it. Gaspar seems to have done a better job of getting their product more widely distributed, but I like Amaral's. I'm a bit west of Boston and we almost always have those two in the markets, with markets catering to a more ethnic clientele adding a couple of additional brands. BTW, it's spelled "chourico" - "chorizo" is different - but the pronunciation you gave is correct.

            2. re: FlyFish

              i have never heard of spanish chorizo. Interesting. I will have to do more research. Thanks for the info!

              The andouille comparison isn't that they tast the same, becuase they obviously do not, but it does have a bit of a sweet flavor. Also, if you were to substitute lingucia for it in a Jambalaya for example, you would change the flavor, but I think it would still compliment the other ingredients. The same would not neccessarily be true of (Mexican) chorizo.

        2. I've used it in gumbo and jambalaya and it worked just fine. Have also sub it in paella with no problem. Here in the bay area it's a very common sausage in most groceries, more so than chorizo.

          1. My rule, ESPECIALLY about using sausages, is that the only rule is that it taste good. I've used that stuff in gumbo and paella, sure, but also in cassoulet and choucroute garni and split pea soup. Or just on the side with fried eggs and toast... love it. It is awfully good in any savory dish with shellfish and chicken - you could even make one up.

            1. Linguica is yummiest grilled on a terracota grill, Portuguese style. These are usually in the whimsical shape of a pig and can be found in any Portuguese market. Just had some for lunch this pm. Make sure you have some aguardente on hand--though I would advise anyone to try this outdoors rather than in the kitchen. See the following link for pointers:


              And if that's not enough, here's a motherlode of linguica recipes you might enjoy. Have fun!


              1 Reply
              1. re: marachino

                My mum-in-law makes them like that! She hasn't done that in a while, though.. I'll have to let her know I want some this weekend now :)

              2. Looking for something tasty in a Rhode Island grocery, I got linguica just last week. Made it chopped up and fried with potatoes for breakfast or tacos, like you'd use Mexican chorizo. I added some dried chiles, because I like spicy and linguica is definately a sweet mild sausage, flavored with paprika. In terms of texture and fat, it's rather like kielbasa - but with different spice profile.
                It'll be great in rice dishes, and/or with clams . . .