Linguica Recipe

Prepare sausages

Remove the linguiça links from any packaging and pat them dry with paper towels. If links are very thick you may slice them in half lengthwise so they cook through evenly.

Heat a heavy skillet or cast-iron pan over medium heat until hot. Add 1 tablespoon olive oil and swirl to coat.

Place the linguiça links in the pan, evenly spaced. Cook undisturbed 3–4 minutes until browned on the bottom.

Turn the links with tongs and continue to brown on all sides, about another 6–8 minutes total, reducing heat slightly if the exterior is browning too quickly.

Sprinkle smoked paprika, crushed red pepper, and black pepper over the links as they finish browning so the spices toast lightly and adhere to the casing.

If the sausages are browning but not cooked through (internal temp <160°F / 71°C), lower heat to medium-low, add 1/4 cup white wine or chicken broth to the pan, cover, and steam 4–6 minutes until internal temperature reaches 160°F (71°C). Remove the lid and cook 1 minute more to reduce excess liquid.

While sausages cook, slice the onion into thin half-moons and the bell pepper into strips. Mince garlic if using.

After removing finished sausages to a plate and tenting with foil, add the sliced onion and bell pepper to the same pan (add a splash more oil if pan is dry). Sauté over medium heat 4–6 minutes until softened and beginning to caramelize.

Add minced garlic and sauté 30–45 seconds until fragrant.

Deglaze the pan with the remaining 1–4 tablespoons of white wine or chicken broth (use leftover 1/4 cup amount as needed), scraping browned bits from the bottom. Cook until liquid is mostly evaporated, 1–2 minutes.

Return the linguiça to the pan to rewarm with the vegetables for 1–2 minutes so flavors meld.

Sprinkle chopped parsley over the sausages and vegetables. Serve with lemon wedges for squeezing and crusty bread or rice to soak up pan juices.