- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Any chourico/ linguica Portuguese sausage fans?
Posted on 7/30/17 at 1:36 pm
Posted on 7/30/17 at 1:36 pm
Both are a coarse grind similar to andouille. Lots of garlic and paprika along with vinegar . Chourico tends to be chunkier and spicier. The only commercially produced I have come across is Gaspars which is available at most Publix.
And I'm about to order this ceramic pig to cook sausage over a flame at the table.
Assa Chourico
And I'm about to order this ceramic pig to cook sausage over a flame at the table.
Assa Chourico
1
Posted on 7/30/17 at 2:04 pm to mouton
I use linguica in my gumbo since good Louisiana sausage is unavailable in Southern California.
Posted on 7/31/17 at 3:05 pm to little billy
I have heard of people using it in as a substitute for andouille.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News