Linguica Recipe

Name: Bronco Billy's Pizza Palaces Linguica Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Portuguese
Ingredients: 1 lb fresh linguica (Portuguese smoked sausage); 1 tbs olive oil or neutral oil; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp black pepper; 0.25 tsp red pepper flakes; 0.5 tsp kosher salt; 0.25 cup white wine or chicken broth; 1 tbs fresh lemon juice; 2 tbs fresh parsley, chopped; 4 each optional: soft rolls or crusty bread

Inspired by Bronco Billy's Pizza Palace

Time25m

Serves4

Make Linguica Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sausage and Seasoning

1 lb fresh linguica (Portuguese smoked sausage)

1 tbs olive oil or neutral oil

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1 tsp black pepper

1/4 tsp Red pepper flakes

1/2 tsp kosher salt

Pan Sauce / Serving

1/4 cup white wine or chicken broth

1 tbs fresh lemon juice

2 tbs Fresh parsley, chopped

4 each optional: soft rolls or crusty bread

Method

Sausage and Seasoning

Prepare sausage

If the linguica is in a long coil, cut it into 1–2 inch thick rounds or slice lengthwise for sandwiches. Pat dry with paper towels so it browns evenly.

Season both sides of the sausage pieces lightly: mix the smoked paprika, garlic powder, black pepper, red pepper flakes and kosher salt and sprinkle evenly. Brush or rub a thin film of oil over the sausage pieces to help searing.

Heat a large skillet over medium-high heat until hot. Add 1 tablespoon oil and swirl to coat. Place sausage pieces in a single layer without crowding; work in batches if necessary.

Sear the sausage without moving for 2–3 minutes until deeply browned on the first side. Flip and cook another 2–3 minutes until browned and cooked through (internal temperature ~160°F / 71°C for pork sausages). Smaller or pre-smoked links may take less time.

Pan Sauce / Serving

When the sausages are browned and cooked, remove them to a plate and reduce heat to medium. Add the wine or broth to the hot pan to deglaze, scraping up browned bits with a wooden spoon. Let the liquid reduce 1–2 minutes until slightly syrupy.

Stir in the lemon juice and any accumulated juices from the sausages. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Return the sausages to the pan and spoon the sauce over them to coat and warm for 30–60 seconds. Sprinkle chopped parsley over the top.

Serve immediately: whole or sliced on rolls with sauce for sandwiches, or alongside potatoes, rice or vegetables. Offer extra lemon wedges or bread to mop up the sauce.