Linguica The Spice of Portuguese

Linguica Calbrese is a port based sausage mostly eaten in Portuguese parts of the world.   I would like to give a little of the history of the linguiça calabrese. Like to outline where it came from and how and who invented the linguica calabresa?

                                                               Linguica Calabresa
Its an ancient  food, some 4000 years the Chinese had a similar food. In Brazil the first Linguica was brought with European immigrants, and today there is a plethora of types, made with different meats, seasonings, formats and forms of processing.
The calabrese is a national product and seems to have been created under the influence of Italian immigrants, although there is nothing similar in Italy.
In the beginning fresh  peppers used in its composition, but with time the amount of peppers content decreased. Made with meats mostly pork which was crushed or minced, with salt, spices and preservatives. The mixture is built in animal casings or edible medicament. A heat treatment makes the mik lose water and become more compact.  It can also be smoked. All types confer special taste and aroma to many dishes. The cured are more flavorsome and can be accompanied by beans, peas and lentils and make great soups, covers for pizza and cooked with other meat.


But one thing: outside Brazil all are called sausages. Already here this name refers to only one type of embedded and the other having other specific names. Ex: Paio, Calabrese sausage and sausage, barbecue outside Brazil all are sausages.

Ingredients to prepare the Linguica Calabresa acebolada
1k to calabrese
3 onions medias
3 cloves of garlic

300g of cassava flour 

sausages acebolada Calabrese cut into 1cm slices approximately or thinner.
Take a large pan and get it very hot and place the calabresas in it, add 100ml of water to  cook the sausage in it , cover it and leave it in high heat until all water is gone. In the pan melt the fat of the sausage, thus causing the linguica fry in its own fat

When the garlic is soft and smells delicious, you add the cassava flour and stir well in the mix very well that garlic gold with the flour, correct the salt.

If your on a self-catering holiday in places like Lagos or Albufeira ask any of the wonderful restaurants have they Linguica Calbrese on the menu
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