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what condiments do you put on your Portuguese choriço & linguiça? (lemm.ee)

submitted 3 months ago by tilefan@lemm.ee to c/asklemmy@lemmy.ml

5 comments fedilink hide all child comments

on most sausages, I'm putting dijon mustard, but it just doesn't hit right on these Portuguese ones. i like to eat it cold, on a baguette, or a really good sausage roll (not the UK meaning, just like a hot dog bun but for sausages)

there must be some way to add a little kick. what do you put on yours?

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[–] Mr_Blott@feddit.uk 3 points 3 months ago

Piccalilli fucks anything right up

[–] The_Che_Banana@beehaw.org 2 points 3 months ago

Pretty specific question.

We don't have those available here, but chorizo criollo, longinaza, chorizo picante (which it is not picante), morcilla, blanca.

The best is to smoke the criollo, then baguette with Argentinian Chimichurri (parsley, onion, garlic, red pepper, olive oil, vinegar).

[–] littletoolshed@lemmy.world 2 points 3 months ago

My favorite way to eat linguica is hot with scrambled eggs and rice, and then I drizzle it with soy sauce 👌

I feel like if I was having it cold on a roll, I might try a smear of red miso.

[–] skeezix@lemmy.world 2 points 3 months ago (1 children)

Lingy with baked beans. Cut each bite and eat with fork. Run each bite in the bean slurry.

[–] tilefan@lemm.ee 1 points 3 months ago

I've definitely done that with Polish kielbasa.