Linguiça (leen-gwee-suh)
Some Portuguese may have conniptions when they read this, but nonetheless, it’s true: there’s virtually no difference between chouriço and linguiça. They’re made from the same basic ingredients in the same exact manner. Still, some Portuguese insist that linguiça is spicier, yet I’ve had some chouriço so hot it blisters your lips. Others maintain that linguiça is more finely ground or leaner than chouriço. Not necessarily true.
After a decade of asking questions on two continents, I’ve come to the conclusion that any slight difference tends to be the result of the producer as opposed to nationally accepted categorization.
The only consistent distinction is that linguiça is smaller in diameter because it’s made from the small intestines of a pig, while chouriço is made from the large. (Some producers use beef casings for chouriço, hence the larger size.) Oh, one other misconception: linguiça is not made from tongue, even though lingua is the Portuguese word for tongue.
Linguiça does a star turn in Porto’s arguably most famous sandwich, the Francesinha. This “Little Frenchie,” boasts piles of sliced ham, linguiça, and roasted beef all smothered in melted cheese and naped with a spicy tomato-beer sauce. And it ain’t a Francesinha without french fries on the side.
For both chouriço and linguiça, you can substitute Spanish chorizo, but make sure it’s the dry-cured version; Spain also makes a raw product. Be forewarned, though: Spanish links can be much fattier than chouriço or linguiça, so drain or skim the fat during cooking. Regarding the skin, you can leave it on or remove it—your choice.
Linguiça (1 pound), $5.99 from Portugalia Marketplace
Morcela (mord-sal-ah)
Linguiça (leen-gwee-suh)
Some Portuguese may have conniptions when they read this, but nonetheless, it’s true: there’s virtually no difference between chouriço and linguiça. They’re made from the same basic ingredients in the same exact manner. Still, some Portuguese insist that linguiça is spicier, yet I’ve had some chouriço so hot it blisters your lips. Others maintain that linguiça is more finely ground or leaner than chouriço. Not necessarily true.
After a decade of asking questions on two continents, I’ve come to the conclusion that any slight difference tends to be the result of the producer as opposed to nationally accepted categorization.
The only consistent distinction is that linguiça is smaller in diameter because it’s made from the small intestines of a pig, while chouriço is made from the large. (Some producers use beef casings for chouriço, hence the larger size.) Oh, one other misconception: linguiça is not made from tongue, even though lingua is the Portuguese word for tongue.
Linguiça does a star turn in Porto’s arguably most famous sandwich, the Francesinha. This “Little Frenchie,” boasts piles of sliced ham, linguiça, and roasted beef all smothered in melted cheese and naped with a spicy tomato-beer sauce. And it ain’t a Francesinha without french fries on the side.
For both chouriço and linguiça, you can substitute Spanish chorizo, but make sure it’s the dry-cured version; Spain also makes a raw product. Be forewarned, though: Spanish links can be much fattier than chouriço or linguiça, so drain or skim the fat during cooking. Regarding the skin, you can leave it on or remove it—your choice.
Linguiça (1 pound), $5.99 from Portugalia Marketplace
Morcela (mord-sal-ah)
