LINGÜIÇA – Brazillian Sausage
Linguica, a type of Portuguese cured pork sausage, is popular in both Portugal and Brazil. Also known in the United States as “Portuguese sausage,” it is famous in Hawaii, Okinawa, Rhode Island, California and southern Massachusetts. When cooked through a smoking process, linguica’s naturally mildly spicy flavor becomes flavorful and tender.
The Brazilian-style pork sausage originated in Portugal, yet gained increasing popularity during the colonial times in Brazil.
Types of Linguica
The main ingredient of linguica is pork butt, cut into rough pieces and mixed with various spices. The sausage itself is leaner and boasts a meatier flavor than other types of sausage. Feijoada, a traditional Brazilian dish, consists of linguica, ham hocks and beans, among other foods. The Portuguese dish, Francesinha, also contains linguica.
Churrasco is a comparable type of meat that is a principal ingredient in both South American cuisine and is paired with piri piri in Portogual. Calabresca consists of linguica seasoned with cayenne pepper and is a popular pizza topping. Linguica Fina is also much like Churrasco but it is ideal for frying because it is thinner, while Chourico, similar to the Spanish Chorizo, is often used interchangeably with linguica in Portuguese dishes. Linguica Fresca has a spicy garlic flavor and is used most often in Churrascaria-style restaurants. Finally, linguica Calabresa hails from the Calabria region of Italy and is served either as a cold-cut appetizer or as part of a heavier meal like many other sausages.
Preparation of Linguica
Linguica can be found in both soups and breads, and it is a popular filling for sandwiches. It is typically sliced, then grilled or braised and served as part of a heavy meal. Linguica is often served with rice and beans, as well as other pork products. For an even more intense flavor, linguica can be mixed in directly with the sauce.
Some common spices to include in dishes include oregano, cumin, garlic, pepper, paprika, and even cinnamon. The spices are mixed together with the raw meat and the sausage is allowed to settle to fully absorb the flavor before it is encased.
Linguica is typically mixed with a vinegar and salt mixture and allowed to settle overnight. Some chefs prefer to brine their linguica before they smoke it, while others feel that mixing it with the meat before it is encased is the best way to seal in the flavor. The brine adds a distinct flavor while mellowing out the sausage.
Linguica is also a popular pizza topping, especially for those who prefer a milder tasting sausage. Linguica can be tossed with pasta, kneaded into bread dough or served in a sandwich with vegetables.
Recipes for Linguica
How to Make Linguica from Scratch:
http://theherbgardener.blogspot.com/2008/06/make-your-own-portuguese-linguica.html
http://www.foodnetwork.com/recipes/emeril-lagasse/homemade-linguica-recipe/index.html
http://www.food.com/recipe/linguica-portuguese-sausage-9552
How to Incorporate Linguica into a Dish:
http://www.cooks.com/rec/view/0,1848,128185-241194,00.html
http://allrecipes.com/Recipe/portuguese-beans-with-kale-and-linguica/detail.aspx
http://www.epicurious.com/recipes/food/views/Portuguese-Clams-with-Lingui-a-and-Tomatoes-109788
