# In praise of linguica **URL:** \ **Category:** Cafe Society\ **Created:** [January 3, 2006, 4:05pm UTC](https://boards.straightdope.com/t/in-praise-of-linguica/338233 "2006-01-03T16:05:23Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![Bricker](https://avatars.discourse-cdn.com/v4/letter/b/977dab/32.png) [@Bricker](https://boards.straightdope.com/u/Bricker)\ **Post date:** [January 3, 2006, 4:05pm UTC](https://boards.straightdope.com/t/in-praise-of-linguica/338233/1 "2006-01-03T16:05:23Z")
Have we, by chance, any linguica fans here? For the unitiated, linguica is a Portuguese pork sausage. There’s a spicier version called chourico, and it, too, is heavenly, but linguica is sausage perfection. It’s tough to find in this area, but very prevalent in California and New England. There was a sandwich place in Newburyport, Mass., that had a great view of the water and served a linguica sandwich _a jus_ - it’s been fifteen years since I had it and my mouth still waters at the memory. I’ve actually gone so far as to order linguica on-line, because I haven’t found a good local source here in the DC area. And for some reason, this morning the thought of linguica flashed through my mind, and I thought I’d see if I was alone in this particular fetish. ---
**Author:** ![Anaamika](https://avatars.discourse-cdn.com/v4/letter/a/5f9b8f/32.png) [@Anaamika](https://boards.straightdope.com/u/Anaamika)\ **Post date:** [January 3, 2006, 4:10pm UTC](https://boards.straightdope.com/t/in-praise-of-linguica/338233/2 "2006-01-03T16:10:28Z")
I’ve never heard of linguica, but chourico…mmmm. I may have to try the linguica just because. Easy to get in New England, you say? Well, it just so happens Vermont is only 30 miles eastwards, can you get it there? If not I have easy access to MA, CT, and NH and RI. ---
**Author:** ![Bricker](https://avatars.discourse-cdn.com/v4/letter/b/977dab/32.png) [@Bricker](https://boards.straightdope.com/u/Bricker)\ **Post date:** [January 3, 2006, 4:14pm UTC](https://boards.straightdope.com/t/in-praise-of-linguica/338233/3 "2006-01-03T16:14:24Z")
> [@Anaamika](#): > > I’ve never heard of linguica, but chourico…mmmm. I may have to try the linguica just because. > > Easy to get in New England, you say? Well, it just so happens Vermont is only 30 miles eastwards, can you get it there? If not I have easy access to MA, CT, and NH and RI. I don’t know. My experience has been with the coastal areas in Massachusetts and Connecticut. I could tell you salivating stories of linguica served up in Groton, New London, and Mystic, but I’m not so sure about Vermont or New Hampshire. But – I’ll have a chance to find out. I’m going to spend a week in Lebanon, NH this month. So I’ll report on the linguica situation. 🙂 ---
**Author:** ![Anaamika](https://avatars.discourse-cdn.com/v4/letter/a/5f9b8f/32.png) [@Anaamika](https://boards.straightdope.com/u/Anaamika)\ **Post date:** [January 3, 2006, 4:23pm UTC](https://boards.straightdope.com/t/in-praise-of-linguica/338233/4 "2006-01-03T16:23:15Z")
Well, NH’s a bit far away, or I would offer to buy you a cup of joe. Hope you have fun, though. And hey, others can answer, too! Yoohoo! This isn’t a private thread! ---
**Author:** ![Fear\_Itself](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/fear_itself/32/19637_2.png) [@Fear\_Itself](https://boards.straightdope.com/u/Fear_Itself)\ **Post date:** [January 3, 2006, 4:40pm UTC](https://boards.straightdope.com/t/in-praise-of-linguica/338233/5 "2006-01-03T16:40:52Z")
Both linguica and chourico are available in the supermarkets of southern New Hampshire. Mrs. Fear is a big fan, and introduced me to linguica several years ago. I received the meat grinder/sausage stuffing attachments for our Kitchen Aid mixer for Christmas, and look forward to making [home-made linguica](http://www.sausagemania.com/recipes.html#linguica) soon. ---
**Author:** ![\_Deep\_F\_ied](https://avatars.discourse-cdn.com/v4/letter/_/7cd45c/32.png) [@\_Deep\_F\_ied](https://boards.straightdope.com/u/_Deep_F_ied)\ **Post date:** [January 3, 2006, 5:26pm UTC](https://boards.straightdope.com/t/in-praise-of-linguica/338233/6 "2006-01-03T17:26:31Z")
Just popping in to say I _lurvve_ both linguica and chourico (i always thought it was couri **z** o)! Plus I got a good giggle out of the Google ad for “Suasage stuffers”… ---
**Author:** ![Not\_A\_Tame\_Lion](https://avatars.discourse-cdn.com/v4/letter/n/e36b37/32.png) [@Not\_A\_Tame\_Lion](https://boards.straightdope.com/u/Not_A_Tame_Lion)\ **Post date:** [January 3, 2006, 7:41pm UTC](https://boards.straightdope.com/t/in-praise-of-linguica/338233/7 "2006-01-03T19:41:15Z")
Linguica–a certified form of ambrosia. Many of the pizza restaurants here in the Bay Area include linguica among their toppings, and I always get some on my pizza when I can. I like it in omelets, too. All hail linguica! ---
**Author:** ![VernWinterbottom](https://avatars.discourse-cdn.com/v4/letter/v/c67d28/32.png) [@VernWinterbottom](https://boards.straightdope.com/u/VernWinterbottom)\ **Post date:** [January 3, 2006, 7:50pm UTC](https://boards.straightdope.com/t/in-praise-of-linguica/338233/8 "2006-01-03T19:50:20Z")
Huge Portuguese population here in Southeastern Massachusetts. I’m within 15 minutes of several linguica manufacturers. The biggies are Gaspar’s, Amaral’s, and Furtado’s. You can order online from [Gaspar’s Linguica Co.](http://www.linguica.com) ---
**Author:** ![brownie55](https://avatars.discourse-cdn.com/v4/letter/b/f14d63/32.png) [@brownie55](https://boards.straightdope.com/u/brownie55)\ **Post date:** [January 3, 2006, 8:04pm UTC](https://boards.straightdope.com/t/in-praise-of-linguica/338233/9 "2006-01-03T20:04:42Z")
> [@Bricker](#): > > I don’t know. My experience has been with the coastal areas in Massachusetts and Connecticut. I could tell you salivating stories of linguica served up in Groton, New London, and Mystic, but I’m not so sure about Vermont or New Hampshire. > > But – I’ll have a chance to find out. I’m going to spend a week in Lebanon, NH this month. So I’ll report on the linguica situation. 🙂 I was in the New London area for two years and missed it. I don’t miss food very often, and damn, that stuff sounds yummy. Next time I am passing through those linguicas better look out. ---
**Author:** ![BrainGlutton](https://avatars.discourse-cdn.com/v4/letter/b/82dd89/32.png) [@BrainGlutton](https://boards.straightdope.com/u/BrainGlutton)\ **Post date:** [January 3, 2006, 8:12pm UTC](https://boards.straightdope.com/t/in-praise-of-linguica/338233/10 "2006-01-03T20:12:41Z")
Is it any different from Spanish/Cuban chorizo? And why is it called linguica? (The name seems to suggest it’s made from tongue.) ---
**Author:** ![butler1850](https://avatars.discourse-cdn.com/v4/letter/b/779978/32.png) [@butler1850](https://boards.straightdope.com/u/butler1850)\ **Post date:** [January 3, 2006, 8:14pm UTC](https://boards.straightdope.com/t/in-praise-of-linguica/338233/11 "2006-01-03T20:14:40Z")
Any Shaws should have it. I’ve seen it in many IGA markets. Demoulas/Market Basket should also carry it if there are any in your area. It’s usually in with the kielbasa, and the hotdogs. It’s red. ---
**Author:** ![Bricker](https://avatars.discourse-cdn.com/v4/letter/b/977dab/32.png) [@Bricker](https://boards.straightdope.com/u/Bricker)\ **Post date:** [January 3, 2006, 10:11pm UTC](https://boards.straightdope.com/t/in-praise-of-linguica/338233/12 "2006-01-03T22:11:42Z")
> [@BrainGlutton](#): > > Is it any different from Spanish/Cuban chorizo? > > And why is it called linguica? (The name seems to suggest it’s made from tongue.) There’s a certain similarity to chorizo, but it’s not identical by any means. I’m not sure what spices go into linguica, but it’s not the same mix as chorizo. And I truthfully have no clue what the origins of the word are. > [@Not A Tame Lion](#): > > Linguica–a certified form of ambrosia. Many of the pizza restaurants here in the Bay Area include linguica among their toppings, and I always get some on my pizza when I can. I like it in omelets, too. All hail linguica! Oh, I had forgotten about linguica pizza. There was a place in Groton that did a linguica white pizza that the gods themselves did tremble over. ---
**Author:** ![Caffeine.addict](https://avatars.discourse-cdn.com/v4/letter/c/f475e1/32.png) [@Caffeine.addict](https://boards.straightdope.com/u/Caffeine.addict)\ **Post date:** [January 3, 2006, 11:06pm UTC](https://boards.straightdope.com/t/in-praise-of-linguica/338233/13 "2006-01-03T23:06:23Z")
There is a Portuguese Market in Arlington on the corner of Washington Blvd and North Pershing, have you checked there. Here is a [Washington Post](http://www.washingtonpost.com/wp-dyn/articles/A59918-2004Jun22.html) article about the place. They do have a nice butcher section and I have had some of their sausage which is pretty good. ---
**Author:** ![Johnny\_Angel](https://avatars.discourse-cdn.com/v4/letter/j/d26b3c/32.png) [@Johnny\_Angel](https://boards.straightdope.com/u/Johnny_Angel)\ **Post date:** [January 4, 2006, 2:43am UTC](https://boards.straightdope.com/t/in-praise-of-linguica/338233/14 "2006-01-04T02:43:20Z")
**BrainGlutton** wrote: > [@](#): > > And why is it called linguica? (The name seems to suggest it’s made from tongue.) The recipe cited uses ground pork, but the name is suspiciously indicative. I mean, hell, I’m a big fan of liver sausage, so who am I to complain. But tongue sausage? ---
**Author:** ![Caffeine.addict](https://avatars.discourse-cdn.com/v4/letter/c/f475e1/32.png) [@Caffeine.addict](https://boards.straightdope.com/u/Caffeine.addict)\ **Post date:** [January 4, 2006, 2:59am UTC](https://boards.straightdope.com/t/in-praise-of-linguica/338233/15 "2006-01-04T02:59:43Z")
I’ll have to confirm with my old man the next time I talk to him, but I think that linguica is jst portuguese for sausage. I’ve had it before and I’m pretty sure it isn’t tongue. ---
**Author:** ![VernWinterbottom](https://avatars.discourse-cdn.com/v4/letter/v/c67d28/32.png) [@VernWinterbottom](https://boards.straightdope.com/u/VernWinterbottom)\ **Post date:** [January 4, 2006, 3:06am UTC](https://boards.straightdope.com/t/in-praise-of-linguica/338233/16 "2006-01-04T03:06:07Z")
The Gaspar’s website says lean pork, vinegar, garlic and paprika. I know there’s non-fat dry milk in it, too, though they don’t mention it. With that homemade recipe, you won’t get a strong enough flavor without the garlic. The authentic stuff around here is made from chunks of meat, not ground. I seriously think there’s aren’t enough tongues to produce the amounts of linguica and chourico that are found around here. True story: About 20 years ago I lived in an apartment in a farmhouse owned by an older Portuguese woman who had a huge hog out back. One morning I was awakened by screams from hell, only to discover the whole family had come over and slaughtered the porker in the yard. A week or so later I went downstairs to pay my rent. There were _yards_ of sausage hanging up in the kitchen. . . ---
**Author:** ![Fear\_Itself](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/fear_itself/32/19637_2.png) [@Fear\_Itself](https://boards.straightdope.com/u/Fear_Itself)\ **Post date:** [January 4, 2006, 3:25am UTC](https://boards.straightdope.com/t/in-praise-of-linguica/338233/17 "2006-01-04T03:25:42Z")
> [@BrainGlutton](#): > > And why is it called linguica? (The name seems to suggest it’s made from tongue.) The [American Heritage® Dictionary](http://www.bartleby.com/61/59/L0185950.html) says the etymology is not from any tongue ingredients, it is from a Latin root: > [@](#): > > Portuguese, probably ultimately from Late Latin _longao_, large intestine, from _longus_, long. ---
**Author:** ![Ephemera](https://avatars.discourse-cdn.com/v4/letter/e/8baadc/32.png) [@Ephemera](https://boards.straightdope.com/u/Ephemera)\ **Post date:** [January 4, 2006, 4:40am UTC](https://boards.straightdope.com/t/in-praise-of-linguica/338233/18 "2006-01-04T04:40:22Z")
A locally owned pizza shop here in town offers it as one of their toppings and I had it last year and was unimpressed. It tasted pretty much just like the little balls of sausage you get from any other chain pizzeria. ---
**Author:** ![Bricker](https://avatars.discourse-cdn.com/v4/letter/b/977dab/32.png) [@Bricker](https://boards.straightdope.com/u/Bricker)\ **Post date:** [January 4, 2006, 8:48pm UTC](https://boards.straightdope.com/t/in-praise-of-linguica/338233/19 "2006-01-04T20:48:23Z")
To save some potential embarassment if you stroll into the grocery store to find it: lin-GWE-sah NOT lin-GUI-ka ---
**Author:** ![Excalibre](https://avatars.discourse-cdn.com/v4/letter/e/898d66/32.png) [@Excalibre](https://boards.straightdope.com/u/Excalibre)\ **Post date:** [January 4, 2006, 11:15pm UTC](https://boards.straightdope.com/t/in-praise-of-linguica/338233/20 "2006-01-04T23:15:59Z")
> [@Bricker](#): > > To save some potential embarassment if you stroll into the grocery store to find it: > > lin-GWE-sah > > NOT lin-GUI-ka Should I assume that it’s actually spelled “linguiça”, then, with a cedilla? [Next page](https://boards.straightdope.com/t/in-praise-of-linguica/338233.md?page=2)