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58 responses to “Portuguese Linguica Sausages”

  1. Mike

    Terrific, I love Linquica. I’m so glad you posted this, I haven’t found much in the way of recipes. I will make these. Have you tried them with vinegar? Some of the ones I’ve tried have a hint of vinegar in them, but I can’t say they were better than the others, just different.

  2. Rachel (Hounds in the Kitchen)

    I am visiting the south shore of Boston right now and ate liguica today in a kale soup, as is traditional in many restaurants around here run by Portuguese immigrants. It was fantastic!

  3. | Blog | Sunday Magazine - 17 April 2011

    […] PORTUGUESE LINGUICA SAUSAGE By Hank Shaw | Hunter Angler Gardner Cook Shaw walks you through making traditional linguica from scratch. […]

  4. Elizabeth

    This is similar to the chourico I make. I’ve never been sure of the traditional differences. Some sources say chourico has more heat, and a Portugese woman in Sacto told me that chourico usually has blood. (I thought that was only when it was called “mouro.”) May be geographic?

    Man’s sandwich, huh? I’ll be working on my Jim Harrison impression.

  5. Sean

    I’ve still got about 100 yards of casings, so thanks for this inspiration

  6. Julia

    Looks great! It wasn’t until I lived in Oakland that I learned of this fine sausage. My friends were appalled! We would drive out to diners in Contra Costa to search them out.

  7. Marshall from Rangeland

    Hey Hank.

    I’ve noticed the hanging requirement in your directions. What does that do?

    Note, we did not hang the mazzafegatti last week.

  8. Mel

    Ah yes, I come from Tulare, where if you’re not Portuguese or Mexican, you’re in a minority. Luckily, the majorities provide some delicious food, especially linguicas & chorizos…

    Thanks for the wonderful blog. I wish I’d found you when I was back in school at UC Davis. I lament I did not make use of the bounty down there when it was right in front of me. (Luckily, I live in Seattle now, and different, equally delicious foods abound).

  9. Marshall from Rangeland

    Sweet, thanks for the heads up.

    Glad your site is back up too. Sniper!

  10. Foodies Heaven

    I love all forms of charcuterie and have recently been on a course for bacon and ham curing, next course is air dried meats. Love the sound of these sausages.


  11. M Beck

    Right on!
    I went to school in Rhode Island and seem to remember that this sausage goes best with Haffenreffer (cheap beer). It was college cut me some slack.

  12. MrBelm

    My neighborhood here in Somerville, MA is all Azorean Portuguese, full of shops that sell their own house-made linguica. But that’s not going to stop me from trying it on my own.

    I’d love to meet up with you when you’re out here for your book tour, if your schedule permits.

  13. Chez Us

    Hank, this looks amazing. The other half of Chez Us is Portuguese, 1st generation. His parents came over from Sao Miguel, Azores, 40 years ago; he grew up eating Linguica as well as Chorizo. My background is Spanish Basque, and we grew up on Basque Chorizo. Both are delicious, very different in taste, and texture. I asked Laudalino, what he thought the difference was between chorizo and linguica. He said that it really comes down to texture. Linguica is ground more, so it is finer, not crumbly like Mexican Chorizo, but close; as well it is smoked. Chorizo has a meater texture, and usually is not smoked. I find that the Basque chorizo, I grew up on, are spicier than Portuguese. I think that all depends on who makes it, as sometimes, we get some pretty spicy Portuguese chorizo when we are back in Boston. Even Montreal has a huge Portuguese community, and we have had some really delicious chorizo from there.

    Hank, Laudalino, is wondering how he can get his hands on some of this home-made sausage. Are you selling it? He even said he would drive up to Sac to get it! 🙂

    A goal this year is to learn to make chorizo, as we cannot find good Portuguese or Basque chorizo in the Bay Area.

  14. Mosaica

    Hello Hank,

    Very nice post, as ever. I’m guessing that you meant 3/4 or .75 cup wine, not 3.4 cups, right? I’m 99% sure, but reckoned I’d double check. Thanks!

  15. You say Chorizo, I say Chouriço | The Butcher's Apprentice

    […] Curing , as well as a phone call to a Portuguese pal. My chouriço seasoning is almost identical to Hank’s linguiça seasoning, only I used marjoram instead of oregano, and I didn’t smoke the sausage. My […]

  16. Acorean boy

    Absolutly love the recipe, made it once so far and a huge hit. I added a little more heat and it was great. Thanks for sharing the ideas. My mom always taught us to add sour orange and chunk the meat into quarter inch chunks – comes out killer but a lot more work. You run it through the grinder minus the blade or stuff by hand.

    Respectfully. John Brasil

  17. David Sims

    thanks for posting this Portuguese Sausage making information, I too am Azoreean from the Californa vally love the Linguica, I now live in the northwest of south Carolina and I can get it in Publiix stores and the we can get the other type on Portuguese sausage, not blood sausage, My mom lived in Martica and was able to get it from a mom and pop store there, man it was the best ever.


  18. YooperDog

    At what temps do you smoke your linguica sausage? Cold or hot smoke? I didn’t use the instacure as I will vacuum seal and freeze for later use. My understanding is that you would want to hot smoke around 150-190 F until internal temp reaches at least 165 F, chill then freeze; then cook the sausage as normal to ensure food safety. My experience smoking/cooking sausage is limited to BBQ style where I run the smoker at a higher temp to cook the sausage after the initial smoke.

  19. brian

    The difference between linguica and chourico is just what animal casing is used

  20. deb

    Trying to find linguisa…preferably Central Valley of CA.(I think Silva from San Jose is the best) Asheville NC…or anywhere close, please!

  21. Jon B.

    Hank, Love the site, you’ve inspired me to new cooking adventures… Just a thought, I have a rich Argentine heritage and they eat what they call “chorizo” (which is probably more like this linguica than mexican chorizo) on a crispy bageutte with Chimmi Churri smothered all over. It’s delightful and I’d expect it wouldn’t be any different with this linguica.

  22. MaLissa H.

    Good Luck finding it Deb. I grew up in NorCal and I love it, but now I live in TN and have to bring it back with me when I visit. TSA loves checking my bags between the linguica and the salami. That is what we had for breakfast this morning actually.

  23. Linguiça Calabresa | Mad Dog TV Dinners

    […] recommends cooking Linguiça Calabresa on a barbecue, so I did the next best thing and used a griddle pan. I was also instructed to […]

  24. Doug

    Miss Santos linguica in bay area. Too bad they closed. If anyone knows the ingredients, I would be interested. I know only two of the pieces to the puzzle because of the old man telling me. Port wine and red wine vinagar

  25. Mary

    I also miss SANTOS Linguica…the very best.

    They used pork ‘picnic shoulder roast’ in their recipe.
    The meat was grinded chunkier and fattier than anyone elses.
    Goularte’s is the next best thing. They have a website.

    Red Wine sounds right,paprika,margoram, garlic…It shouldn’t be overly spicy and of course, no preservatives.
    It should marinate in refrigerator 24-48 hours.
    Morcella is so flavorful and available in some markets.
    Great with scrambled eggs.

  26. George Simons

    I am a 2nd generation Portuguese from Ferndale Ca. my Grandfather emigrated from the island of PICO . His name was Jauquin Machado Medina. The best linqucia is in Santa Clara Ca. at Netto’s tell them you are portugese and you want the course old style. I have them ship 20lbs. to me in Oceanside, Ca every few mo. the stuff is as good as my Ava used to make.

  27. Debbie Lee

    OMG !!!!!! I would love to have some homemade Linguica, I miss it so much. My grandmother came from the Azore Islands and was 100% Portuguese and I was raised on Linguica. She passed away when I was 17 and I am now 57, however I still remember watching her make Lingucia and Molasathis (spell?) which is a portuguese donut with no hole in it. lol I live in Portland, OR and order my Lingucia from Souza’s meat market in San Jose, CA. which is where I was raised. 😉

    Debbie Lee (grandmothers name was (Lopes)

  28. Debbie Lee

    Correction I order my Lingucia from Netto’s in Santa Clara. Souza’s is a portuguese bakery in San Jose.

    Debbie Lee

  29. Sue

    Here is my linguica recipe. I’ve tried to replicate the flavor I remember from my childhood. This is very close:

    Sue’s Portuguese Linguica (Azores style)

    5 lb pork shoulder
    1 ½ lb pork fat
    2 heads of garlic, minced
    1T Cumin
    4T paprika
    1 1/2T bl pepper
    6T salt
    1T oregano
    1 tsp sugar
    1T cayenne (opt)

    Coarsely grind pork then grind the pork fat. Combine.
    You can also cut pork and fat into small cubes instead of grinding. True linguica is not ground.

    Add garlic and spices. Mix lightly but well. I use the beater attachment on my kitchenaide to mix both the pork and fat then the flavorings. Refrigerate for 24-48 hrs to allow flavors to meld.

    Stuff, twisting at 12” increments then smoke. Using hickory chips I smoke at 200 degrees for 1 ½-2 hrs or until internal temp reaches 185.

    I will try the dry milk in Hank’s recipe above in my next batch.

  30. David Scarth

    I am a sausage maker from Portland Oregon and I must say this recipe turned out amazing! I just couldn’t get enough! I told a friend of mine from Hawaii that I’d make it for him can’t wait until he gets to try it.

  31. Jason

    What temperature do you smoke your sausages?

  32. Tony


    Thank you so much for sharing this recipe.
    My Grandmother and great Aunts have long passed and along with them their ability and recipe for Linguica.

    I notice you do not use any liquid (vinegar or wine or ….) for marinade – is this correct?

    Thank you again,

  33. Mike Jones

    I am from San Leandro, California currently living in the Portland Oregon metro area…I along with my whole family was raised on Santo’s Linguica 5 generations deep…Some of my family went to school with the family and Stewart/the last owner of the meat store before he was imprisoned…I have a recipe that is very very close to the texture and flavor of that linguica and am having a local butcher shop to start making it for me at $5 a pound….Cant wait till its on the market…I have so many orders to fill…

  34. Miguel

    How interesting to find this recipe. I came across your site looking for sausages recipes, and was amazed to find this here, as I am Portuguese, born in Madeira island, and living in Lisbon.
    I am not a huge fan of linguiça and chouriço (not sure if you have the ç character in your fonts, we spell it like ss), but I do eat it… Usually the grinding is very coarse, and both linguiça and chouriço are dry and hard. Both get more use nowadays thin sliced and used almost as flavorings (in soups, rice, stews) or in a couvert – a dish of thin sliced chouriço along some other sausages and cold meats is common in a portuguese couvert, along with bread and butter or a mix of olive oil with herbs and balsamic vinegar as a dip for bread.

  35. Steve

    I am half Azorean Portguese. My mother was 100% from Cape Cod and I grew up eating both Linguica and Chourico. I now live in Georgia and to those asking where to find it in the south, you will find it at any Publix grocery store near the Kielbasa and similar sausages. You can thank my late great uncle Manny who convinced managers in FL to start carrying it and the sales were so good they put it into all the Publix stores.

    My favorite way to eat it is cut length wise and grilled outside then place on Portuguese white bread if you can find it with a little salted butter melting around around it. Of course it is a main ingredient in the Azores version of Kale Soup which is a course stew not blended like the mainland Portugal Kaldo Verde version.

    By the way, if you don’t live in an an area that carries these you can order it online from sites like (Gaspar’s in Dartmouth MA which is the brand Publix carries).

  36. Nelson

    Ok, my 2 cents, lol. I was born in Pico Acores and now live in Barrie Ont Canada. Linguica made in Pico the meat is cut half inch to three quarter cubes and the fat is a quarter inch cubes marinated for 3 day. Fry a bit of the meat mix just to taste the flavour and add if needed, then you smoke it. You can then BBQ it of fry it then enjoy with some bolo or inhames and of course a nice glass or two of wine lol. My dad’s recipe is a bit different from yours Hank but that all depends on who you ask and we’re they are from. Great blog loved reading it. Bon appetite .

  37. Jeremy Rodrigues

    Don’t forget about us California Madeirans. We are holding down the Portuguese traditions also (i don’t know why i feel compelled to say that).

  38. Bruce

    I was raised on the Central Coast in CA. Grew up on Silva brand. Made a batch of Linguica for the first time. Followed this recipe. Next time, I’ll add a bit more Paprika and cayenne to get a better red color and more bite. Also added some cider vinegar, adds some tang. Read the ingredients on a package of Silva’s, powdered milk is an ingredient. Have to say, it was pretty moist out of the smoker. Can’t wait to try this again.

  39. Melody Lema

    This is similar to my mother’s recipe. I made it, but added 1/2 cup whiskey and 1/2 cup homemade Portuguese wine. That is what my mother did. We also made morcella, with the blood, rice, green onions, and spices. I would love to have a piece right now. But it has to be homemade. My mother’s lingucia was in soupd, stews, sandwiches, for breakfast. I have made yours with a little change, and have her recipe back. Thank you so much from the whole family.

  40. M. Acevedo

    azorean here. The main difference between chorico and linguica is that chorico is always cured, linguica is supposed to be raw. linguica is waaaaay more of an azorean thing than mainland portugal. i am from the south coast of mass (new bedford area) where we eat a lot of both. i was just in lisbon and they did not really know this. they thought that the linguica was cured or smoked as well and did not need to be cooked. thats how infrequently they eat it, and i was having this conversation with a native chef in lisbon. REAL linguica has to be cooked. period. so hank, you are making more of a chorico… or as the real azoreans say it : (sha-rees). we drop the o off of some words.

  41. Jim

    Another vote here for Netto’s! An old Portuguese grandmother in law used to cut Linguica into three inch sections and then cook them in a 200 degree oven for about three hours. It rendered out a lot of fat and turned it into something marvelous. I’m looking forward to trying this version.

  42. Paul

    I hear a lot of people say this recipe or that recipe is the best, but none come close to Santos.

    I grew up on Santos, and it saddened me when they closed.

    Not one person has ever been able to get the recipe from the family, which is a culinary catastrophe in my opinion. I can remember being the first to wake up when spending time at my grandparents for the holidays, and as any true Portuguese person knows…… If you are late for breakfast, you miss out on the good stuff.

    Please if anyone can get their hands on the Santos recipe, I would be greatly in depted.


  43. Germaine

    We also believe Santos linguisa is best, I would love to have the recipe, but with the factory closed down, and I imagine the family is no longer interested in making it. The factory was on Washington St. in San Leandro, Ca. My son insists if it isn’t Santos, its not really linguisa, thats how much we loved it. We used to go to get the linguisa at the factory. we are from San Leandro. We were all sad when it was closed. My last name was Lopes also.

  44. Linda Andrade Hutchinson

    My grandparents came from Madeira and My father was born and lived in Lowell, Mass. I grew up on lunguisa and choeico. My father use to make a “stew” of clams, lunguica, chorico, pepperoni, potatos, onions, and kale or parsley on top. He said that it was important to put the ingredients in the pot in that order. We use to eat a lot of lupine beans, and I’ve learned to make those, too. Now that I have a meat grinder, I going to make sausages, too.

  45. Adriana Price

    Hi Im from Portugal, Castelo Branco
    I have a recipe similar to yours that I have tried. Flavor was good, but I have one problem. It was too dry and crumbly probably due to fast smoking. I was wondering what are your recommendations and temperatures on smoking these chouricos using a modern smoker like a bradley and not old style like they do it in Portugal and that requires many days. Also the chouricos in Portugal can be eaten after smoking and do not need to be cooked, but all the information I found online says you need to cook them, which means something is missing.
    thanks in advance

  46. Dallas

    Elizabeth and Hank:
    directly from the food standards and labeling handbook:

    “The product name —Chorizo“ can be used for any type of chorizo sausage that is cooked, dry, semi-dry, cured and fresh without further product name qualification. Other requirements for various types of chorizo apply, including the sausage standard. It is seasoned with Spanish pimento and red pepper. Partially defatted pork fatty tissue is acceptable in Chorizo. Wine is considered a flavoring. ”

    Linguica: A Portuguese type sausage containing pork and excluding other meat and meat byproducts. Usually contains nonfat dry milk and condiments, e.g., vinegar, cinnamon, cumin seed, garlic, red pepper, salt, and sugar. Paprika and cures are acceptable in this product.”

    so there is no blood in chorizo and it does not have to be cured.

    I am a Lopes descendant and seeing this article and my family name in it really made my day when going through and comparing recipes for a meat processing class. Hope this helps clarify any other questions.

  47. Rosalinda Rodrigues

    My husband grew up eating Santos linguicia. We have a recipe that is 100 years old. My husband said our linguicia is as close to Santos as you can get. We ate planning on moving to Georgia later this year and opening up shop.

  48. Mike Gutsch

    For the first 20 or so years of my life, I had no idea just how special Santos linguica really was until later in life, when I realized that I might never find an adequate replacement. Even the fat rendered from Santos was almost as precious as the sausage itself!
    Today, I went to a tiny Portuguese bakery called “Nine Islands” in Rohnert Park to buy a few linguicas and chouricos: New England Sausage Co, Fernandes and Coulart’s. Of these, Coulart’s was the best but still lacking; one common shortcoming with these and other linguicas is an inadequate usage of fat. I have not tried Netto’s yet, but until then, I will remain hopeful.
    Hey Rosalinda (and you too, Mike Jones!), how about posting your recipe for us right here, right now? We won’t tell anyone!

  49. william golden

    I grew up in the Oakland SF bay area. My family is related to the moniz family. (( grandma was a moniz). I grew up eating that brand. Now live in the midwest. My sister
    and i have searched grandmas things for the original recipe to no avail. Am eager to try this recipe.

  50. Gracy

    Hi everyone, I stumble upon this site and can’t help but notice the similarity of the sausage above to the Philippines version of longaniza, the recipe I use is 600 grams lean ground pork, 400 grams pork fat Hand chopped to small pieces, 1 table spoon Spanish paprika, 2 tbls cider vinegar,1 tbsp salt, 2tbls rice wine, 2 tbls soysauce. Half a cup brown sugar and a table spoon of golden syrup or maple syrup, 1 tbls of ground black pepper and 1 head finely chopped garlic, and 2tbls of Achiote oil, Mix all together and put in the casing keep refrigerated over night and boil in half a cup water till dry and fry in its own fat till caramilized but not burnt. Serve with fried rice and chilli garlic vinegar dipping sauce on the side and chopped fresh tomatoes.

  51. Josh Schrecengost

    I made 10 lbs of this yesterday using 83% lean elk and 17% pork backfat. Smoked the links 4 hours on applewood then roasted it at 300 for 45 minutes or so. It is awesome. Hank said it really well when he referred to it as a cudgel of sausage. I also used all smoked Spanish paprika.

  52. Michael whimore

    I live in Massachusetts the home of linquica we have portugese. Then trees lol we have 2 company’s thamake it and ship gaspers and Michaels I prefer gaspers the best they make the three different kinds Linquica chourico and one that is made with blood

  53. Barry Marshall (Machado)

    Rosalinda Rodrigues

    Can you post your recipe. I have gotten recipes from friends’ relatives in the Azores. I have 4 Portuguese cookbooks. I made 2 1/2 batches today of the recipe above. We (in the East Bay) have been trying to find a recipe similar to Santos. I would love any help you could give us. I called in an order or linguisa, morcella, and vinha d’alhos, the day Alexander went totally nuts (evidently he was most the way there way before the murders). Of course, the orders were not filled.

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