Traditional recipes

Best Linguiça Recipes

Best Linguiça Recipes

Linguiça Shopping Tips

Try to use fresh sausage whenever you can; they are full of flavor and don't have the high level of preservatives and nitrates that packaged sausage has.

Linguiça Cooking Tips

Fresh sausage should be cooked to an internal temperature of 160 degrees.

Chourico and Linguica Made the Old Fashioned Way

Mello’s North End Manufacturers, Inc. has been producing Portuguese chourico and linguica since the early 1900s. We manufacture our traditional Portuguese sausages the old fashioned way, using only the highest quality lean pork chunks and a blend of fine spices. The result is a sausage with a rich aroma and flavor that our customers have come to know and love. Our chourico and linguica are produced daily, so you're guaranteed fresh, flavorful products every time.

  • 3 lbs boneless pork butt
  • 2 lbs pork back fat
  • 2-3 t salt
  • 5 cloves of garlic, minced
  • 5 dried hot chili peppers, crushed
  • 1 T ground coriander
  • 1 T paprika
  • 1/2 t ground cinnamon
  • 1/2 t ground cloves
  • 1/2 t ground allspice
  • 1/4 c cider vinegar
  • 1/2 c cold water

Step 1

Grind the meat and fat coarsely.

With your hands (rubber gloves, if you will) mix the rest of the ingredients well into the ground meat. Refrigerate for two hours or overnight.

Shape into patties or stuff into hog casing to make links.

If links, spread on a tray and refrigerate for up to three days, turning daily to allow links to dry and cure.

Recipe Summary

  • 1 pound dry black beans
  • 2 quarts water, plus more as needed
  • 3 ounces dried beef, chopped
  • 1 bay leaf
  • 2 smoked pork chops, cut into large chunks, bones reserved
  • 4 ounces bacon, coarsely chopped
  • 12 ounces linguica sausage, cut into large chunks
  • 2 (4 ounce) links Italian sausage
  • 1 onion, chopped
  • 6 cloves garlic, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 pinch cayenne pepper, or to taste
  • salt and ground black pepper to taste
  • 1 tablespoon chopped Italian parsley
  • 1 tablespoon olive oil
  • ½ cup dry bread crumbs
  • 2 tablespoons chopped Italian parsley
  • 2 teaspoons grated orange zest

Place black beans into a large bowl, cover with water, and soak overnight. Drain beans.

Place drained beans in heavy pot with 2 quarts of water. Bring to a simmer over medium-high heat. Reduce heat to low and simmer until beans are cooked but very firm, 1 1/2 to 2 hours.

Stir chopped dried beef into pot with beans. Add bay leaf and pork chop bones, stir and simmer on low heat for another 2 hours.

Cook bacon in large dry skillet over medium heat until not quite crisp. Add linguica and Italian sausage links cook, stirring often, until meats are brown, about 10 minutes. Remove browned meat, reserving accumulated fat in skillet. Slice Italian sausage into chunks.

Brown onion and garlic in reserved drippings in the skillet over medium heat until onion is translucent and soft, stirring to deglaze the pan, about 5 minutes. Season with cumin, coriander, cayenne pepper, salt, and black pepper add 1 tablespoon chopped Italian parsley. Cook and stir until parsley has wilted, about 2 minutes.

Stir onion-spice mixture into pot with beans. Add cooked bacon, linguica sausage, Italian sausage, and pork chop chunks. Pour in enough water so meats are just covered with liquid. Increase heat to medium-high and bring to a simmer. Reduce heat to medium-low and cook uncovered until beans are very soft and liquid begins to thicken, about 1 hour, stirring occasionally. If beans begin to look dry, add more water.

Heat olive oil in a skillet. Add bread crumbs and cook and stir until crumbs are toasted. Stir in 2 tablespoons Italian parsley and grated orange zest.

When beans are cooked, ladle stew into bowls and top with the toasted crumb mixture.

Sprouts Portugese Linguica Sausage

From the Butcher Shop at Sprouts, shoppers can enjoy meat cut in-house by highly trained butchers who grind more than 20 varieties of sausage daily. I tasted their Portuguese Linguica sausage at the grand opening and was so impressed, I had to bring some home, where it made its way into this baked spaghetti pie.

Chicken and Linguica Sheet Pan Dinner

This flavorful Portuguese-inspired Chicken and Linguica Sheet Pan Dinner is easy to prepare and even easier to clean up afterwards!

This flavorful Portuguese-inspired Chicken and Linguica Sheet Pan Dinner is easy to prepare and even easier to clean up afterwards!

This Chicken and Linguica Sheet Pan Dinner recipe was developed as part of our ongoing ambassadorship with Peapod. All opinions are 100% mine.

With the holidays fast approaching, life is about to get even more hectic than usual! And while many of us are already looking ahead to planning our holiday meal menus – you still need to get dinner on the table for your family! Our Chicken and Linguica Sheet Pan Dinner is not only a quick and easy meal to prepare – it’s also quick and easy to clean up!

This Portuguese-inspired Chicken and Linguica Sheet Pan Dinner is quick to prepare and it’s made entirely in the oven on one single, parchment-lined sheet pan so you won’t have a lot of messy cleaning up to do afterwards.

Simply place bone-in, skin-on chicken thighs on the pan along with halved New Red potatoes, fresh green beans and diced tomatoes and bake in a hot oven for about twenty minutes. Then add sliced linguica sausage to the pan and finish baking until the chicken is cooked through and the vegetables are tender.

You can buy all of the ingredients to make this delicious Chicken and Linguica Sheet Pan Dinner at Peapod’s grocery delivery service is a huge time-saver – especially during the busy holiday season when the last thing you have time for is grocery shopping! Just place your order online and schedule delivery for when it is most convenient for you.

Peapod carries thousands of grocery items, and offers weekly specials, double manufacturers coupons, and budget-friendly store brands like Nature’s Promise and Simply Enjoy – just like your local supermarket. You can even order your holiday turkey or ham from Peapod!

Portuguese Spaghetti – Linguica Sausage Pasta

Portuguese Spaghetti is a nice change from regular spaghetti. The recipe does call for simmering the sauce for an hour, but trust me, it’s worth the time! My kids all love this dish. This recipe calls for Linguica which is a Portuguese sausage. Most stores carry linguica and it’s typically found in the meat section by the regular sausage or the chorizo. This is what it looks like:

Portuguese Spaghetti or Portuguese Linguisa Sausage Pasta?

As you can see, I didn’t use spaghetti noodles the last time I made this recipe, I used what I had at the time, which was Penne. I’m not sure if this isn’t better with penne?

I used Dreamfield’s Penne, which is a low carb pasta. From Amazon, “Bring pasta back into your diet! Dreamfields pasta tastes great with your favorite pasta dishes and can be included in your healthy meal plan. Its blend of fiber and plant proteins helps create a pasta that offers many healthy benefits while still having the same great taste of traditional pasta.” Dreamfields really does taste like normal pasta, it’s delicious! I buy this pasta at my local Safeway grocery store.

16 linguica bread Recipes

Linguica Bread

Linguica Bread

Linguica Crusted Redfish with a Portuguese Olive-Tomato Sauce, Fried Calamari and Feta (Emeril Lagasse)

Linguica Crusted Redfish with a Portuguese Olive-Tomato Sauce, Fried Calamari and Feta (Emeril Lagasse)

Linguica-Stuffed Turkey Breast with Buttered Egg Noodles (Emeril Lagasse)

Linguica-Stuffed Turkey Breast with Buttered Egg Noodles (Emeril Lagasse)

Creole Breakfast Bread Pudding

Creole Breakfast Bread Pudding

Tomato and Sausage Soup (Emeril Lagasse)

Tomato and Sausage Soup (Emeril Lagasse)

Portuguese Tomato and Sausage Soup (Emeril Lagasse)

Portuguese Tomato and Sausage Soup (Emeril Lagasse)

Modern Sausage Sandwich with Ginger and Mustard Relish

Modern Sausage Sandwich with Ginger and Mustard Relish

Chef John's Brazilian Feijoada

Chef John's Brazilian Feijoada

Sausage and Garbanzo Bean Soup

Sausage and Garbanzo Bean Soup

Portuguese Fish Stew (Tyler Florence)

Portuguese Fish Stew (Tyler Florence)

Emeril's New-Style Caldo Verde (Emeril Lagasse)

Emeril's New-Style Caldo Verde (Emeril Lagasse)

Steamed Littleneck Clams with Sweet Corn and Basil

Portuguese Potato Hash with Linguica, Peppers & Olives

Boiled, baked, mashed, roasted, soup, gratin, salad, gnocchi, tater tots, French fries, shoestring fries, potato wedges, Hasselback, chips, hash browns, latkes, potato skins…have I missed any?

Yes, in all its versatile majesty the humble spud is one of the most beloved foods in the world.

Here are a few famous tributes to the Potato:

“Every single diet I ever fell off of was because of potatoes and gravy of some sort.” – Dolly Parton

“I love potatoes – they’re my favorite food.” – Trisha Yearwood

“I try to work out my mind more these days. I try to eat right. I don’t drink, I don’t smoke, and I take the skin off chicken. But I’m not on no special diet. I like my steak and potatoes, ice cream, doughnuts.” – Mr. T

“Money is the root of all evil, and yet it is such a useful root that we cannot get on without it any more than we can without potatoes.” – Louisa May Alcott

Yet another reason I like Louisa, besides having authored one of my favorite books.

“I bought a big bag of potatoes and it’s growing eyes like crazy. Other foods rot. Potatoes want to see.” – Bill Callahan

“I look back and wonder why I wasted my time talking about fried potatoes with the great John Lennon.” – Kiki Dee

Don’t go breaking your heart over it, Kiki, I’m sure there are less inspiring things you could have chatted about, like silver hammers or yellow submarines.

“I only like food without color, like potatoes, bread, and pasta.” – Emma Roberts

While her palate is painfully monochrome, I think she’s onto something.

“What I say is that, if a fellow really likes potatoes, he must be a pretty decent sort of fellow.” – A. A. Milne

Bottom line: Prepared every which way, potatoes are pure heaven.

Today we’re pairing them with the flavors of Portugal for a truly unforgettable potato hash!

With the help of our friends over at Lindsay (happy 100th anniversary, guys!) we’re hooking our spuds up with some delectable flavor companions.

We want the olives to complement and not overpower our potato hash so we’re using one of my favorites, Lindsay’s Naturals line of olives. They’re preserved in nothing but water and sea salt so they’re very mild and have a wonderful buttery flavor that pairs beautifully with this dish.

For an added flavor explosion we’re using Lindsay’s roasted bell peppers. These are added last, along with the olives and parsley, and then baked in the oven where the flavors can mingle just enough to blend while maintaining their flavors in their own right.

Along with these ingredients we’re adding some glorious caramelized onions and garlic, flavor-packed linguiça sausage, garbanzo beans, fresh parsley and some sultry smoked paprika.

Couple all of this with perfectly crispy potatoes you’ve got heaven on a plate!

Check out the video below to see this dish in the making!

Dice the linguiça. Linguiça is a Portuguese sausage and is incredibly flavorful. The more authentic the stuff the better. I’m fortunate to have a place nearby that makes their own sausages. If you don’t have access to linguiça select the most flavorful substitute you can find.

Fry the linguiça in a large heavy skillet (I used cast iron) until lightly browned then use a slotted spoon to transfer it to a plate, leaving the flavorful fat drippings in the skillet.

Dice the potatoes in as uniform of sizes as possible so they fry evenly.

Fry the potatoes in the skillet with the linguiça drippings.

The key to getting perfectly crispy potatoes is using plenty of oil (you’ll need to add some extra a few times throughout the frying process – potatoes need a lot) and not turning and disturbing the potatoes too often. Let them fry for a while on every side before scraping and flipping them over so they can form a crispy crust. This is going to take a while, about 20 minutes, but your patience will pay off.

Transfer the potatoes to a plate and set aside.

Add a little more oil to the skillet and fry the onions until golden and beginning to brown, then add the garlic and fry for another minute.

Add the garbanzo beans and fry for another minute.

Return the potatoes to the skillet, add the spices and gently stir.

Dice the roasted red peppers.

Add the peppers to the potatoes along with the linguiça, olives and parsley. Stir gently to combine.

Make four shallow wells in the mixture and crack an egg into each well.

Spray the eggs with a bit of oil. This will prevent them from developing an unattractive film over them and will keep them looking vibrantly fresh.

Place the skillet uncovered in an oven preheated to 400 degrees F and bake for about 10 minutes or less if you prefer your eggs runny.

Baking will also add some more delightful crispiness to the dish.

Garnish with some fresh chopped parsley.

A little fresh greenery always go a long way in beautifying the finished dish, don’t you think?

Here are a couple of delicious recipes that incorporate Silva Linguica to great effect.

How To Cook Portuguese Sausage – Silva Sausage

– Portuguese Hash

*Diced potatoes, two pounds

*Diced Silva Linguica sausage, half pound

*Chopped garlic, two cloves

*Canned garbanzo beans, one cup (rinsed and drained)

*Sweet paprika, two teaspoons

*Chopped parsley, one fourth cup

1. Cook the linguica in a large skillet until browned. After the sausages have been cooked, take it out of the skillet, leaving the fat drippings behind.

2. Fry the potatoes in the drippings. Add extra oil if needed.
3. Transfer the potatoes to another plate, and add in the chopped onion. After the onion has browned, add in the garbanzo beans. At this point, you might need to add more oil to the skillet.

4. Return the sausages and potatoes back to the skillet. Add the seasonings (salt, pepper, paprika) and mix well.

5. Create four shallow wells in the potato hash, and crack an egg into each well.

6. Cook the hash by placing the uncovered skillet in an oven preheated to 400 degrees Fahrenheit. Bake everything for about ten minutes, or until you get your desired doneness for your eggs.

– Kale Soup with Linguica and Potatoes

*Three pieces diced potatoes

*Chopped onions, two pieces

*Chopped garlic, four cloves

*Bay leaves, two whole pieces

*Garbanzo beans, one can (drained and rinsed)

*Diced Linguica sausage, one pound

*Virgin olive oil, two tablespoons

1. Fry the onions and potatoes in the olive oil for five minutes.

2. Add in the garlic, then the bay leaves and kale. Cover until the greens have wilted. Season with salt and pepper.

3. Pour in the chicken stock, as well as the beans, tomatoes, and linguica. Bring the soup to a full boil.

4. After fifteen minutes, reduce the heat and cook until the tomatoes are tender.

Watch the video: Linguiça (December 2021).