An uncooked, smoked, Portuguese-type sausage made from coarsely ground pork butts. It is typically seasoned with garlic, cinnamon, pepper, salt, and cumin seeds and then cured in a vinegar pickling liquid before being stuffed into a casing. Although not as spicy as other sausages, it can be used to add flavor to main dishes, stews, soups, and appetizers. Andouille, chorizo sausage, or tasso ham could be substituted for linguica if necessary, but these substitutes will provide a spicier taste.
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