Anyone else tried Linguisa?

Yep- Matter of fact, I cooked one up last night and had it on a roll (like a hot dog) with all the fixins. I tried some (Gaspar's)that I got at a grocery store.

About a month ago I made pizza with linguica and brought it to a "Pizza party" It was one of the first to disappear.

Half has red pepper added too.

great stuff!

that gaspars will keep for months in the fridge so its always there when you need it. one thing when buying it though is to hold it up to the light and see if there is any milkiness in the package, that package wont keep as long, or maybe its just me and i dont trust it

i have some in the fridge flashback bob bought me three weeks ago. it's destined for lunch. some day.

here's some chorizo (similar to linguioca, dry-cured and a little hot) in a paella



and linguica on a grilled bun



linguica on a bigger bun, with kraut and mustard



good stuff

i believe its more a portuguese thing from the fall river area, the fresh portuguese chourico doesnt taste like the cured spanish chorizo imho. if you see it spelled chourico with a c then the o is silent. try cooking the gaspars stuff in a castiron pan slowly letting the bottom blacken, it gets real salty and could stick a felt gasket down permenantly, stuff is real good stick to your ribs

I'll second that chouriço and kale soup, Fishless. I used to make caldo verde all the time down in South America, particularly in winter.

I have a recipe for it, if you'd like. Probably not up to your nana's standards, but it's pretty good.

First time I heard of Chourico was when I was working a summer job in college with some Portugese guys from the Azores.

They pronounced it Shareese, just like Fred. And me.

Here's the recipe I've used, to great praise:

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1/2 lb chouriço sausage
2 T olive oil
1 cup Spanish onion, chopped
3 cloves garlic, minced
1 hot pepper, seeded and chopped
1 lg potato, pared and diced
6-7 cups veal or chicken stock
1/2 lb kale, stemmed, shredded and washed
kosher salt
white pepper
olive oil for garnishing

Preparation:

* Prick the sausages and blanch for 5 minutes, drain and set aside
* Sautee the onion in olive oil for 5 minutes, until it softens. Add garlic and hot pepper, cooking for another 5 minutes. Add stock and potato, bringing to a boil. Boil for 20 minutes or until potato softens
* Remove 1 cup of soup and potato mixture. Puree the remainder in a blender or food processor, returning to the pot when done
* Slice sausages into 1/2" rounds and add to pot with the shredded kale. Simmer for 15 minutes or until kale loses its bright green color. Season to taste with salt and white pepper. Return set-aside soup to pot.
* Serve with olive oil

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Hope that helps. It's from a book I had, ironically, before I went to Brazil and never tried this recipe until I got there: "Soup, Beautiful Soup" by Felipe Rojas-Lombardi

I'm glad you reminded me of this...with the cool weather coming, it's just the ticket. I'll post pics.

I haven't used it in a while, but it's on the counter now. I got mine a long time ago...its publish date is 1985 and I didn't get it much after that. The out-of-print copies Amazon is selling are $36 and from 1990.

I agree, an excellent soup cookbook.