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Sep 23, 2009 06:15 PM

Portuguese sausage - where to find in Marin/SF?

Hoping to make kale soup for ailing friend and need above sausage - but where to find this, and is there another name for it -- chorizo?? This is new territory for me! Thanks for any help.

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  1. Linguica or linguisa.
    Probably available at many supermarkets.

    3 Replies
    1. re: wolfe

      We have overlooked the Fatted Calf. They will have what you need as well.

      1. re: Brandon Nelson

        I haven't seen linguiça at Fatted Calf recently and there's none on this week's list. They almost always have chorizo, but the flavor's pretty different.

        1. re: Robert Lauriston

          They have had pepperoni and Spanish chorizo every time I have been there, that will vary though.

          You are correct about linguica. I have never seen that on display.

    2. If you go a little further north to Rohnert Park, the best brands are stocked at Nine Islands bakery. There's a lot of crap linguica out there.

      9 Island Bakery
      1 Padre Pkwy, Rohnert Park, CA 94928

      1 Reply
      1. re: Melanie Wong

        And across from Popeyes! Bonus -- I've been dying to try the chicken there -- so it's a two-fer! And thanks to Wolfe, I know what to ask for. Thanks!

      2. The recipe you are refering to is caldo verde. It is made with chorico (the Portugese word for chorizo), chorizo, or linguica. Good quality peperoni is a fine stand in, as it is the Italian version of the same type of sausage.

        i have purchased Dona Juana chorizo leon, and chorizo sarta, both dry cures, at Berkeley Bowl. they also have some refrigerated fresh chorizo in their meat counter. Angelos one highway 121 has house made chorizo as well.

        8 Replies
        1. re: Brandon Nelson

          There's Spanish Table across the freeway in Strawberry -- maybe they'll have something that'll work. Any specific kind of kale for this?

          1. re: Sarah

            Curly kale is fine, Russian is tastier, go for young and tender. You need a very sharp knife to chiffonade it to 1/16" so it's like thread after cooking.

            1. re: Sarah

              Any place with Spanish foodstuffs is a good bet. You can use other grens as well, but i prefer kale. I like the Lacinato variety best, but Melanie has good suggestions too.

              1. re: Brandon Nelson

                Yes, i cook more lacinato than any kale, but for other things. Making caldo verde for an ailing friend, probably calls for hewing as close to what his/her mother cooked, using the same type of kale and sausage. Maybe check with the friend. . . or buy take-out from Grubstake. :-p Azores style vs. mainland, some differences.

                1. re: wolfe

                  Out of these, which would work best -- not likely that the store would carry them all tho. May hit up Andronico in SAnselmo.

              2. re: Brandon Nelson

                Uma sopinha ou um caldinho?

                I know I'm being tedious but - are you sure it's not sopa de couves and not caldo verde?

                1. re: scarmoza

                  Could be that as well...

                  I saw no mention of beans or other meats that are popular in the Azores as additions to
                  sopa de couves. Either way the whole concept is causing my tummy to growl. I Like to smoked neck bones and chickpeas which kind of take the dish in the direction of Spanish Cocida Madrileno.

              3. Andronico's carries Barcelos Linguiça - which might be your tastiest option in San Francisco proper. The brands sold at Safeway (Silva, usually) are low in quality and taste.

                1. Spanish Table is now carrying several good looking versions of linguisa from 2-3 different makers from out next Tracy. These are different and additional to the ones on the web site link that Wolfe posted. One was the Barcelos, but there were two others when I was at the Berkeley store on Saturday.