Original Linguica Sausage - 3, 1 lb. packages
Punctuated by a mild but zesty medley of pepper, paprika, and vinegar, our cured pork sausage is extra lean and full of flavor.
This recipe was shared with us by a friend in New Bedford, Massachusetts, a town whose large Portuguese population features this piquant sausage in traditional fish stews, New England Clam Bakes, and kale soup.
Pork, water, salt, paprika, spices, red wine vinegar, red pepper, coriander, cumin seed, sodium nitrite.
Our smoked sausages are fully cooked, simply heat & serve. You can grill them, turning occasionally for 7-14 minutes. Steam them by placing them in a streamer for approximately 15 minutes. Broil them by placing them under a pre-heated broiler for 12-minutes turning them once to warm them through, or pan fry them by placing them in a pan with vegetable oil for approximately 12-minutes, turning occasionally.To Keep: Refrigerate immediately after opening. Product is best if used within 7 days of opening and unopened packs will keep for 21-days in the refrigerator or up to 1-year frozen.
- Gazpacho with Croutons and Sausage
- Smoked Sausage Cassoulet