Linguica Recipe

Prepare and marinate

Prick each linguiça a few times with a fork to allow flavors to penetrate and to prevent bursting while cooking. In a shallow dish or bowl whisk together 2 tbs olive oil, minced garlic, lemon juice, white wine (if using), smoked paprika, red pepper flakes, black pepper and kosher salt. Place sausages in the marinade, turning to coat. Let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Pan-roast or grill

Heat a heavy skillet (cast iron preferred) over medium-high heat until hot. Add the marinated sausages (wipe excess marinade into the pan). Sear sausages, turning every 3–4 minutes so all sides brown evenly, about 12–14 minutes total, until an internal temperature of 70–75°C (160–167°F) is reached and the casing is browned with some crisp spots. If using a grill, preheat to medium and grill sausages 10–14 minutes, turning frequently. During the last 3–4 minutes, add 2–3 tbs of the marinade/wine to the pan and tilt the pan to baste the sausages, reducing slightly to glaze.

Rest

Transfer sausages to a cutting board and let rest 5 minutes before slicing. Resting lets juices redistribute and keeps the sausage moist.

While sausages rest, heat 1 tbs olive oil in a skillet over medium heat. Add sliced onion and peppers and cook, stirring occasionally, until softened and lightly caramelized, about 8–10 minutes. Season lightly with a pinch of salt and a few grinds of black pepper. Stir in chopped parsley, then remove from heat.

Slice the rested linguiça on the diagonal into 1/2-inch pieces and either toss gently with the sautéed peppers and onions or arrange the vegetables as a bed and place sliced linguiça on top. Squeeze fresh lemon over the top before serving.

Serve linguiça hot with crusty bread or Portuguese rolls, mustard or ajvar on the side, and lemon wedges. Leftovers keep in the refrigerator up to 3 days; reheat gently in a skillet or oven (175°C/350°F) until warmed through.