Then, «Ðëëp¤F®ïêd»™, you must know of the Neto Sausage Company up in Santa Clara, a low-rent Portuguese sausage shop which sets up a 'que in their parking lot on Fridays and sells barbequed linguica sandwiches . . .
Although both probably should be spelled with one, chouriço, pronounced Shoo-REES, rolling the R, is usually spelled with a cedilla. Generally I don’t see linguica spelled with one, though.
Maybe more people tend to want to use a hard C when it’s followed by O than when its followed by A.
ooh yeah , lingiuca, me encanta y chorizo y longaniza, tambien . que rico!
Rick, my ex-wife used to make a “lasagna” using crescent roll dough for the top and bottom and a stuffing made of linguica, fresh cheese, and other typical lasagna ingredients. It was out of this world.
I like linguica anytime I can get it. Not often found in Ohio. 
Oh, yum. That sounds like something to try.
I’m going to the Arlington Portugese market mentioned above and see what I find. My trip to New Hampsire just got delayed for a couple weeks, but now the linguica spirit moves me.
There is a song in there, somewhere… 
I just had an amazing dinner, my wife cooked home-made Portuguese Kale Soup, a hearty concoction with both linguica and chourico, potatoes, kidney beans and lots of kale in a delicious tomato broth. She is a New Bedford girl, and her recipe is a family heirloom from her Cape Verde ancestors. I contributed Portuguese White Bread , kneaded in my bread machine, but baked in the oven. Not as good as hand-kneaded, but still a pretty good loaf. Two bowls of soup took the chill out of a New Hampshire winter’s eve, and now I am looking forward to some serious time in the La-Z-Boy to digest. Fortunately, she doubled her recipe, so there is lots left over to freeze for the rest of the winter. Come to think of it, Kale Soup was the first meal she prepared for me when we were dating, proving the adage about the way to a man’s heart. If anyone is interested, I’m sure she would share the recipe. For the soup, not my heart, that’s spoke for. 
Please – recipe!
Our town’s yearly Art & Wine festival has a couple of stands selling it. Very yummy! Never had it before moving to California, but I like it.
She said she would work on it today, the recipe is an oral tradition handed down from her mother, who taught her to cook by taste and eyeball, not so much by measurements. She will come up with the basic proportions though.
It’s curious, but the final “o” in chouriço tends to get dropped in speech. For those who include it, it takes an “oo” sound.
Linguica makes a terrific sandwich. I find chouriço is best as an an accent to dishes or omelets.
My wife was Portuguese, from the Azores. Through her I developed a love for linguica, chouriço, kale soup, fennel soup, sweet bread (which is not the same as sweet breads 
), passion fruit, and Portuguese cheeses. Whenever I am in Taunton, I try to get to one of the Portuguese stores there and stock up.
If you ever find yourself in a Portuguese restaurant, try the carne alentejana (Pork and Littleneck Clams) if it is on the menu; it is amazing.
Oh, and my wife’s family used to slaughter a pig when she was young. Not long after we were married we saw “Tree of Wooden Clogs”, and the slaughtering scene in the movie brought back all the traumatic memories.
I was raised on the stuff (my mother’s parents were Azorean immigrants), and thank God you can get it in every supermarket in the Bay Area. I love it fried as a side dish with pancakes. And as a pizza topping.
(Plynck: Mom used to hide under the bed when pigs were being slaughtered).