Linguiça is a form of smoke cured pork sausage seasoned with garlic and paprika in Portuguese-speaking countries.
Linguiça, like many other sausages, is generally served as part of a heavy meal, typically accompanied by rice, beans, and other pork products. Feijoada, for example, is a traditional Brazilian dish, also common in Angola, that incorporates linguiça with beans, ham hocks, and other foods.
In Brazil, one variant is specially popular, the linguiça calabresa or simply calabresa, prepared originally with Calabrese pepper (nowadays with South American pepper) by Italian immigrants and particularly used in pizzas as a spicy sausage.
Linguiça is also used in Francesinha, a traditional Portuguese dish, from Porto. The linguiça is incorporated in its sauce, giving it a distinct flavour.
In Hawaii, McDonald’s restaurants serve breakfasts featuring linguiça. Hawaiian linguiça, also known as Portuguese sausage, is usually smoked using banana leaves.
Linguiça is a popular dish in Mangalore among the Catholic community. Mangalorean linguiça is spicier than Portuguese linguiça, and is more closely related to Goan chouriço. It is strongly flavoured with red chillies, peppercorns, turmeric, and salt. It is typically prepared by half frying onions, adding sugar and vinegar to the meat, and cooking over a low flame, preferably wood fire.