Linguiça (pronounced leen-GWEE-sah) is a highly popular type of seasoned pork sausage that is a cornerstone of Brazilian cuisine, especially in churrascos (barbecues).
Key Characteristics:
- Meat and Texture: It is typically made from coarsely ground pork, giving it a distinctive, slightly coarse texture.
- Flavor Profile: The defining flavor comes from its marinade and seasoning. The most important ingredients are garlic and smoked paprika (which gives it a vibrant red color), along with onions, vinegar, and sometimes chili peppers for a mild kick. It is not a spicy sausage like Mexican chorizo, but rather deeply savory, garlicky, and smoky.
- Preparation: It is often lightly cured and smoked, but not to the extent of a hard salami. It’s a fresh sausage that needs to be cooked.
How It’s Served:
Linguiça is incredibly versatile:
- Grilled (Churrasco): It’s a mandatory item at any Brazilian barbecue, grilled whole and served as a main course.
- Feijoada: It’s one of the key smoked meats in Brazil’s national dish, the black bean stew.
- Hot Dogs: Brazilian “cachorro-quente” often uses sliced linguiça instead of, or in addition to, hot dogs.
- With Rice & Beans: Sliced and pan-fried, it’s a common everyday meal served alongside rice and beans.
In short, Linguiça is the flavorful, garlicky, and smoky pork sausage that defines the taste of a Brazilian barbecue and everyday cooking. The most common commercial variety is Linguiça Calabresa, which is seasoned in the style of Calabrian sausage.
