Linguica

H

hogheavens

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• May 15, 2013

• #1

I had linguica for the first time at a Brazilian steakhouse it was fantastic so I gave my butcher a recipe and had him make me some giant links. I'll upload images in a few I'm on my phone and it doesn't seem to upload correctly. I have them over smoke for another hour.

 

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H

hogheavens

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• May 15, 2013

• #2

Image #2

 

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E

el_matt

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• May 15, 2013

• #3

Linguica is practically a staple at our house!!

Matt

 

chicagokp

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• May 15, 2013

• #4

Love linguica too!

Care to share your recipe?

 

Smoothsmoke

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• May 15, 2013

• #5

Looking good man, share the recipe if you can.

 

Corky

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• May 15, 2013

• #6

I love it on pizza!

 

H

hogheavens

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• May 16, 2013

• #7

I just used a recipe from a Google search. If you guys have a family or special recipe I would love to make it again. They were fantastic.

 

Desert Dweller

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• May 16, 2013

• #8

el_matt said:

Linguica is practically a staple at our house!!

Matt

Click to expand...

You being in Turlock, this does not surprise me. Lots of Portegese folks in Turlock, and Linguica is a Portugese Sausage. I was raised in San Leandro, another Port. stronghold, and was raised on Amaral's Linguica. GottaLoveIt!

 

Bob in St. Louis

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• May 16, 2013

• #9

> THIS Recipe < looks good. But I'm not sure what part of it is Portugese, or why it would be called anything other than just plain ol sausage.
Looks yummy though.

 

Bob in St. Louis

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• May 16, 2013

• #10

By the way, I Googled that. ^^^^^

 

T

ThatOneDude

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• May 16, 2013

• #11

Desert Dweller said:

You being in Turlock, this does not surprise me. Lots of Portegese folks in Turlock, and Linguica is a Portugese Sausage. I was raised in San Leandro, another Port. stronghold, and was raised on Amaral's Linguica. GottaLoveIt!

Click to expand...

Amaral's and Silva Linguica! Delicious! When i was in the Air Force, I went to a pizza place in Wichita Kansas, asked for Linguica on my pizza and the waitress had no idea what i was talking about! That was a long eight years!

 

H

hogheavens

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• May 16, 2013

• #12

I think its the heavy paprika. I don't see that in a lot of us sausages, although I use it all the time for color. They were great. I smoked the three for just a few hours and three more until they were more like pepperoni. I'm planning on trying them in a pizza tomorrow like cork recommended. .