20 Spicy Linguica Recipes Delicious

Spice up your dinner routine with our sizzling collection of 20 Spicy Linguica Recipes that promise to bring the heat and flavor to your table! Whether you’re craving a quick weeknight meal or a hearty dish to warm up those chilly evenings, linguica’s bold and smoky taste is the star of the show. Dive in and discover your next favorite recipe that’s sure to impress!

Spicy Linguica and Potato Hash

Wake up your taste buds with this Spicy Linguica and Potato Hash, a hearty dish that combines smoky sausage with crispy potatoes for a breakfast that’s anything but ordinary.

Ingredients

• 1 tbsp olive oil
• 1 lb linguica sausage, sliced into 1/2-inch pieces
• 2 large russet potatoes, diced into 1/2-inch cubes
• 1 medium onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• Salt and black pepper, to taste
• 2 tbsp chopped fresh parsley, for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add linguica and cook for 5 minutes, until lightly browned. Remove from skillet and set aside.
2. In the same skillet, add potatoes, onion, and bell pepper. Cook for 10 minutes, stirring occasionally, until potatoes start to soften.
3. Add garlic, smoked paprika, cayenne pepper, salt, and black pepper. Cook for another 5 minutes, until garlic is fragrant and potatoes are golden.
4. Return linguica to the skillet. Stir to combine and cook for 5 more minutes, until everything is heated through.
5. Garnish with fresh parsley before serving.

The smoky heat from the linguica and the crispiness of the potatoes make this hash a standout dish that’s perfect for weekend brunches or a quick weeknight dinner.

Tip: For an extra kick, serve with a side of hot sauce or a dollop of sour cream to balance the spiciness.

Linguica Stuffed Peppers

These Linguica Stuffed Peppers are a vibrant twist on the classic, packed with smoky sausage and melty cheese for a dish that’s as flavorful as it is colorful.

Ingredients

• 4 large bell peppers, any color
• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 pound linguica sausage, casing removed and crumbled
• 1 cup cooked white rice
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
2. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
3. Add crumbled linguica to the skillet, cooking until browned, about 7 minutes. Stir in cooked rice, smoked paprika, salt, and black pepper.
4. Remove skillet from heat and mix in 1/2 cup of Monterey Jack cheese and parsley. Spoon the mixture into the bell peppers.
5. Sprinkle the remaining cheese over the top of each pepper. Bake for 25 minutes, until the peppers are tender and the cheese is bubbly and golden.

The smoky linguica and creamy Monterey Jack create a mouthwatering contrast, while the bell peppers add a sweet crunch that’s irresistible.

Tip: For an extra kick, add a pinch of red pepper flakes to the filling before baking.

Linguica and Kale Soup

Warm up your kitchen with this hearty Linguica and Kale Soup, a comforting bowl that blends smoky sausage with earthy greens in a rich broth.

Ingredients

• 1 tbsp olive oil
• 1 lb linguica sausage, sliced into 1/2-inch rounds
• 1 large onion, diced
• 2 cloves garlic, minced
• 6 cups chicken broth
• 1 lb kale, stems removed and leaves chopped
• 2 potatoes, peeled and diced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes

Instructions

1. Heat olive oil in a large pot over medium heat. Add linguica and cook until browned, about 5 minutes. Remove sausage and set aside.
2. In the same pot, add onion and garlic. Cook until softened, about 3 minutes.
3. Return linguica to the pot. Add chicken broth, kale, potatoes, salt, black pepper, and red pepper flakes. Bring to a boil.
4. Reduce heat to low and simmer for 20 minutes, or until potatoes are tender.

The smoky linguica and robust kale create a depth of flavor that’s perfectly balanced by the tender potatoes. It’s a soup that stands out for its simplicity and heartiness.

Tip: For an extra kick, add a splash of apple cider vinegar before serving to brighten the flavors.

Grilled Linguica with Chimichurri Sauce

Fire up the grill for this vibrant dish where smoky linguica meets fresh, herby chimichurri—a match made in flavor heaven.

Ingredients

• 1 lb linguica sausage
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. Grill the linguica for 4-5 minutes per side, until nicely charred and heated through.
3. While the linguica cooks, combine 1 cup fresh parsley, 1/4 cup fresh cilantro, 3 cloves minced garlic, 1/4 cup red wine vinegar, 1/2 cup olive oil, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl. Stir well to blend.
4. Let the linguica rest for 5 minutes after grilling, then slice diagonally into 1-inch pieces.
5. Serve the sliced linguica with the chimichurri sauce drizzled over the top or on the side for dipping.

The bold smokiness of the linguica pairs perfectly with the bright, tangy chimichurri, creating a dish that’s as colorful as it is flavorful.

Tip: For an extra kick, add an additional 1/4 tsp of red pepper flakes to the chimichurri.

Linguica and Cheese Stuffed Bread

Get ready to wow your family with this Linguica and Cheese Stuffed Bread, a hearty and flavorful dish that’s perfect for sharing.

Ingredients

• 1 loaf of French bread (about 16 inches long)
• 1 lb linguica sausage, casing removed and crumbled
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F. Cut the French bread in half lengthwise and hollow out the center of each half, leaving about a 1-inch border.
2. In a skillet over medium heat, cook the crumbled linguica in 1 tbsp olive oil until browned, about 5 minutes. Remove from heat and let cool slightly.
3. In a bowl, mix the cooked linguica, mozzarella cheese, Parmesan cheese, parsley, garlic powder, and black pepper.
4. Stuff the bread halves with the linguica and cheese mixture, pressing down gently to pack it in.
5. Drizzle the remaining 1 tbsp olive oil over the top of each stuffed bread half.
6. Bake on a baking sheet for 15-20 minutes, until the cheese is melted and bubbly and the bread is golden.

The combination of smoky linguica and gooey cheese stuffed into crispy bread creates a irresistible contrast of textures and flavors that’s sure to be a hit.

Tip: For an extra kick, add a pinch of red pepper flakes to the cheese mixture before stuffing the bread.

Linguica Pizza with Spicy Tomato Sauce

Spice up your pizza night with this Linguica Pizza featuring a fiery tomato sauce that packs a punch.

Ingredients

• 1 pre-made pizza dough (16 oz)
• 1/2 cup spicy tomato sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup sliced linguica sausage
• 1/4 cup thinly sliced red onion
• 1 tbsp olive oil
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp garlic powder
• 1/4 tsp salt

Instructions

1. Preheat your oven to 425°F and lightly grease a pizza pan or baking sheet with olive oil.
2. Roll out the pizza dough on a floured surface to fit your pan, then transfer it and brush the surface with the remaining olive oil.
3. Spread the spicy tomato sauce evenly over the dough, leaving a small border for the crust.
4. Sprinkle the mozzarella cheese over the sauce, then arrange the linguica and red onion on top.
5. Season the pizza with crushed red pepper flakes, garlic powder, and salt.
6. Bake for 15-20 minutes, or until the crust is golden and the cheese is bubbly.

The smoky linguica and spicy tomato sauce create a bold flavor profile that’s balanced by the creamy mozzarella, making every bite unforgettable.

Tip: For an extra kick, drizzle the baked pizza with a bit of hot honey before serving.

Linguica and Egg Breakfast Tacos

Start your morning with a spicy kick by whipping up these Linguica and Egg Breakfast Tacos, packed with bold flavors and ready in just 20 minutes.

Ingredients

• 1/2 pound linguica sausage, casing removed and crumbled
• 4 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 4 small flour tortillas
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• 1/2 avocado, sliced

Instructions

1. In a medium bowl, whisk together the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the crumbled linguica and cook for 5 minutes, stirring occasionally, until browned.
3. Pour the egg mixture over the linguica in the skillet. Cook, stirring gently, for 3-4 minutes until the eggs are softly set.
4. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side.
5. Divide the egg and linguica mixture evenly among the tortillas. Top each with shredded cheddar cheese, chopped cilantro, and avocado slices.

The smoky linguica and creamy avocado create a perfect balance of flavors and textures, making these tacos a standout breakfast option.

Tip: For an extra flavor boost, drizzle your tacos with hot sauce or a squeeze of lime juice before serving.

Linguica Fried Rice

Transform your leftover rice into a flavorful masterpiece with this Linguica Fried Rice, a dish that packs a punch with smoky sausage and vibrant veggies.

Ingredients

• 2 cups cooked white rice, chilled
• 1/2 lb linguica sausage, diced
• 1/2 cup frozen peas and carrots, thawed
• 2 tbsp vegetable oil
• 2 eggs, lightly beaten
• 2 green onions, sliced
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp garlic powder

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add linguica and cook until browned, about 5 minutes. Remove from skillet and set aside.
2. In the same skillet, add remaining 1 tbsp vegetable oil. Pour in eggs and scramble until just set, about 2 minutes. Remove from skillet and set aside with linguica.
3. Add chilled rice to the skillet, breaking up any clumps. Stir-fry for 3 minutes until rice is heated through.
4. Mix in peas and carrots, cooked linguica, scrambled eggs, green onions, soy sauce, sesame oil, and garlic powder. Cook for another 2 minutes, stirring constantly, until everything is well combined and heated through.

The smoky linguica and sesame oil create a depth of flavor that makes this fried rice stand out from the rest, perfect for a quick weeknight dinner that feels anything but ordinary.

Tip: For the best texture, use rice that’s been chilled in the fridge overnight—it fries up much better than freshly cooked rice.

Linguica and Bean Stew

Warm up your evening with this hearty Linguica and Bean Stew, a comforting blend of smoky sausage and creamy beans that’s sure to become a weeknight favorite.

Ingredients

• 1 tablespoon olive oil
• 1 pound linguica sausage, sliced into 1/2-inch rounds
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes, undrained
• 2 cups chicken broth
• 1 bay leaf

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the linguica and cook until lightly browned, about 5 minutes.
2. Add the onion and garlic to the pot, cooking until the onion is translucent, about 3 minutes.
3. Stir in the smoked paprika, salt, and black pepper, cooking for 1 minute until fragrant.
4. Add the cannellini beans, diced tomatoes with their juice, chicken broth, and bay leaf. Bring to a simmer.
5. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
6. Remove the bay leaf before serving.

The smoky depth of the linguica pairs perfectly with the creamy beans, creating a stew that’s both rich and satisfying without being heavy.

Tip: For an extra touch of freshness, garnish with chopped parsley before serving.

Linguica Mac and Cheese

Get ready to elevate your mac and cheese game with this smoky, spicy Linguica Mac and Cheese that’s sure to become a weeknight favorite.

Ingredients

• 8 oz elbow macaroni
• 1 tbsp olive oil
• 1/2 lb linguica sausage, sliced into 1/4-inch rounds
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 2 cups sharp cheddar cheese, shredded
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup breadcrumbs

Instructions

1. Preheat your oven to 375°F and grease a 9×13 baking dish.
2. Cook the macaroni according to package instructions until al dente, then drain and set aside.
3. Heat olive oil in a skillet over medium heat. Add the linguica and cook until browned, about 5 minutes. Remove and set aside.
4. In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute until golden.
5. Gradually whisk in milk, then add smoked paprika, garlic powder, salt, and black pepper. Bring to a simmer, stirring constantly until thickened, about 5 minutes.
6. Remove from heat and stir in cheddar cheese until melted. Add the cooked macaroni and linguica, stirring to combine.
7. Transfer to the prepared baking dish, sprinkle with breadcrumbs, and bake for 20 minutes until bubbly and golden.

The smoked paprika and linguica add a depth of flavor that transforms classic mac and cheese into something extraordinary.

Tip: For an extra crispy topping, broil for the last 2 minutes of baking.

Linguica and Shrimp Paella

Bring a taste of Portugal to your kitchen with this vibrant Linguica and Shrimp Paella, a dish that’s as colorful as it is flavorful.

Ingredients

• 1 tbsp olive oil
• 1 cup linguica sausage, sliced
• 1 cup shrimp, peeled and deveined
• 1 cup onion, diced
• 1 cup bell pepper, diced
• 2 cloves garlic, minced
• 1 cup long-grain rice
• 2 cups chicken broth
• 1/2 tsp smoked paprika
• 1/4 tsp saffron threads
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup frozen peas
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat. Add linguica and cook until browned, about 5 minutes. Remove and set aside.
2. In the same skillet, add shrimp and cook until pink, about 2 minutes per side. Remove and set aside with the linguica.
3. Add onion and bell pepper to the skillet; cook until softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
4. Add rice, chicken broth, smoked paprika, saffron, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
5. Stir in peas, linguica, and shrimp. Cover and cook for 5 more minutes until everything is heated through.
6. Sprinkle with fresh parsley before serving.

The saffron and smoked paprika give this paella a depth of flavor that’s perfectly balanced by the sweetness of the shrimp and the smokiness of the linguica.

Tip: For an extra touch of authenticity, serve with a wedge of lemon to squeeze over the top.

Linguica Cornbread Muffins

Spice up your muffin game with these Linguica Cornbread Muffins, a delightful twist on the classic that brings a smoky, savory kick to your table.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1/2 lb linguica sausage, diced
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 400°F and grease a 12-cup muffin tin or line with paper liners.
2. In a large bowl, whisk together 1 cup yellow cornmeal, 1 cup all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/4 cup vegetable oil, and 1 large egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the diced linguica sausage and 1/2 cup shredded cheddar cheese.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.

The smoky linguica and melty cheddar create a flavor-packed bite that’s perfect for brunch or as a hearty side. These muffins are a surefire way to bring a little excitement to your bread basket.

Tip: For an extra crispy top, broil the muffins for the last 1-2 minutes of baking, watching closely to prevent burning.

Linguica and Spinach Quiche

This Linguica and Spinach Quiche is a hearty, flavorful dish that brings a little Portuguese flair to your brunch table, combining spicy sausage with creamy eggs and fresh greens.

Ingredients

• 1 pre-made 9-inch pie crust
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 cup cooked linguica sausage, sliced
• 1 cup fresh spinach, chopped
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F. Place the pie crust in a 9-inch pie dish and crimp the edges.
2. In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until smooth.
3. Layer the linguica, spinach, and mozzarella cheese in the pie crust. Pour the egg mixture over the top.
4. Bake for 35-40 minutes, until the quiche is set and the top is lightly golden. Let it cool for 5 minutes before slicing.

The smoky linguica and fresh spinach create a perfect balance of flavors, while the nutmeg adds a subtle warmth that makes this quiche stand out.

Tip: For an extra crispy crust, blind bake it for 10 minutes before adding the filling.

Linguica and Sweet Potato Skillet

This Linguica and Sweet Potato Skillet is a hearty, flavorful dish that brings a little Portuguese flair to your weeknight dinner rotation.

Ingredients

• 1 tablespoon olive oil
• 1 pound linguica sausage, sliced into 1/2-inch rounds
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chicken broth
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the linguica and cook until browned, about 5 minutes per side. Remove from the skillet and set aside.
2. In the same skillet, add the sweet potatoes and onion. Cook, stirring occasionally, until the sweet potatoes are just tender, about 10 minutes.
3. Add the garlic, smoked paprika, salt, and black pepper to the skillet. Cook for 1 minute until fragrant.
4. Return the linguica to the skillet. Add the chicken broth and bring to a simmer. Cover and cook for 5 minutes, or until the sweet potatoes are fully tender.
5. Remove from heat and stir in the chopped parsley. Serve hot.

The smoky paprika and sweet potatoes create a perfect balance with the spicy linguica, making every bite a delightful contrast of flavors.

Tip: For an extra kick, add a pinch of red pepper flakes with the garlic and spices.

Linguica and Lentil Curry

Warm up your kitchen with this hearty Linguica and Lentil Curry, a flavorful twist on classic comfort food that’s sure to become a weeknight favorite.

Ingredients

• 1 tablespoon olive oil
• 1 cup diced linguica sausage
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup dried green lentils, rinsed
• 2 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1/2 cup coconut milk
• Fresh cilantro, for garnish

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 cup diced linguica sausage and cook until lightly browned, about 5 minutes.
2. Add the diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 3 minutes.
3. Stir in 1 tablespoon curry powder, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, cooking for 1 minute until fragrant.
4. Add the rinsed lentils, 2 cups chicken broth, and the can of diced tomatoes with their juice. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender.
5. Stir in 1/2 cup coconut milk and cook for an additional 5 minutes. Garnish with fresh cilantro before serving.

The creamy coconut milk balances the smoky linguica and earthy lentils, creating a curry that’s rich in flavor yet surprisingly light.

Tip: For an extra kick, add a pinch of red pepper flakes with the spices.

Linguica and Mushroom Pasta

This Linguica and Mushroom Pasta is a hearty dish that brings together the smoky flavors of linguica sausage with the earthy tones of mushrooms, all tossed in a silky pasta that’s perfect for a cozy night in.

Ingredients

• 8 oz linguine pasta
• 1 tbsp olive oil
• 1/2 lb linguica sausage, sliced into 1/4-inch rounds
• 8 oz cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the linguica and cook for 5 minutes, until slightly browned. Remove from the skillet and set aside.
3. In the same skillet, add the mushrooms and cook for 4 minutes until they start to soften. Add the garlic, red pepper flakes, salt, and black pepper, cooking for another minute until fragrant.
4. Return the linguica to the skillet. Add the cooked linguine and toss to combine. If needed, add reserved pasta water a little at a time to loosen the pasta.
5. Remove from heat and stir in the Parmesan cheese and parsley. Serve immediately.

The smoky linguica and earthy mushrooms create a depth of flavor that’s beautifully balanced by the freshness of parsley and the sharpness of Parmesan.

Tip: For an extra kick, add an additional 1/4 tsp of red pepper flakes.

Linguica and Cabbage Rolls

These Linguica and Cabbage Rolls are a hearty, flavorful twist on a classic, combining spicy sausage with tender cabbage for a dish that’s both comforting and exciting.

Ingredients

• 1 large head of cabbage
• 1 lb linguica sausage, casing removed
• 1 cup cooked white rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 2 cups tomato sauce
• 1/2 cup water

Instructions

1. Preheat oven to 375°F. Bring a large pot of water to a boil. Carefully remove the core from the cabbage and boil the whole head for 5 minutes. Remove, let cool, then gently peel off 12 large leaves.
2. In a skillet over medium heat, heat olive oil. Add onion and garlic, sautéing until soft, about 3 minutes. Add linguica, breaking it apart with a spoon, and cook until browned, about 5 minutes. Stir in rice, smoked paprika, salt, and black pepper.
3. Place about 1/4 cup of the linguica mixture in the center of each cabbage leaf. Fold in the sides and roll up tightly. Place seam-side down in a baking dish.
4. Pour tomato sauce and water over the rolls. Cover with foil and bake for 45 minutes, until cabbage is tender and sauce is bubbly.

The smoky linguica and sweet cabbage create a perfect balance, while the tomato sauce adds a rich, tangy finish. These rolls are a standout dish that brings a touch of Portuguese flair to your table.

Tip: For an extra kick, add a pinch of red pepper flakes to the linguica mixture.

Linguica and Avocado Salad

This Linguica and Avocado Salad is a vibrant, flavorful dish that combines smoky sausage with creamy avocado for a satisfying meal that’s ready in minutes.

Ingredients

• 1/2 lb linguica sausage, sliced into 1/4-inch rounds
• 2 ripe avocados, diced
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup cilantro, chopped

Instructions

1. Heat a large skillet over medium heat. Add the linguica and cook for 5 minutes, stirring occasionally, until lightly browned and heated through. Remove from heat and let cool slightly.
2. In a large bowl, combine the diced avocados, red onion, olive oil, lime juice, salt, and black pepper. Gently toss to coat.
3. Add the cooked linguica and cilantro to the avocado mixture. Toss gently to combine, being careful not to mash the avocados.
4. Serve immediately for the best texture and flavor. The contrast between the smoky linguica and the creamy avocado makes this salad a standout.

Tip: For an extra kick, add a pinch of crushed red pepper flakes when combining the ingredients.

Linguica and Pumpkin Risotto

Warm up your autumn evenings with this Linguica and Pumpkin Risotto, a dish that perfectly balances the smoky spice of linguica with the sweet, creamy texture of pumpkin.

Ingredients

• 1 tbsp olive oil
• 1/2 lb linguica sausage, sliced into 1/4-inch rounds
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken stock, warmed
• 1 cup pumpkin puree
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter

Instructions

1. Heat olive oil in a large skillet over medium heat. Add linguica and cook until lightly browned, about 5 minutes. Remove with a slotted spoon and set aside.
2. In the same skillet, add onion and garlic, cooking until soft, about 3 minutes. Stir in Arborio rice, coating it with the oil and onions, for 1 minute.
3. Pour in white wine, stirring until absorbed. Begin adding warm chicken stock, 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
4. After about 20 minutes, when rice is creamy and al dente, stir in pumpkin puree, salt, and pepper. Cook for another 2 minutes.
5. Remove from heat. Stir in Parmesan cheese and butter until melted. Fold in cooked linguica.

The magic of this risotto lies in the way the pumpkin puree melds with the smoky linguica, creating a dish that’s both hearty and subtly sweet.

Tip: For an extra layer of flavor, toast the Arborio rice in the skillet for a minute before adding any liquid.

Linguica and Chorizo Empanadas

Spice up your snack game with these Linguica and Chorizo Empanadas, a delicious twist on the classic that’s sure to impress at any gathering.

Ingredients

• 1 cup all-purpose flour
• 1/2 tsp salt
• 1/4 cup cold unsalted butter, cubed
• 1/4 cup cold water
• 1/2 cup linguica sausage, finely chopped
• 1/2 cup chorizo sausage, finely chopped
• 1/4 cup onion, finely diced
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1/4 tsp smoked paprika
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, mix 1 cup all-purpose flour and 1/2 tsp salt. Cut in 1/4 cup cold unsalted butter until the mixture resembles coarse crumbs. Gradually add 1/4 cup cold water, stirring until a dough forms. Wrap in plastic and chill for 30 minutes.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/4 cup onion and 1 clove garlic, sautéing until soft. Add 1/2 cup linguica and 1/2 cup chorizo, cooking until browned. Stir in 1/4 tsp smoked paprika. Remove from heat and let cool.
3. Preheat oven to 375°F. Roll out the dough on a floured surface to 1/8-inch thickness. Cut into 4-inch circles. Spoon the sausage mixture onto each circle, fold over, and seal edges with a fork.
4. Place empanadas on a baking sheet, brush with beaten egg, and bake for 20 minutes until golden brown.

The smoky paprika and bold sausages create a flavor-packed filling that’s perfectly encased in a flaky, buttery crust.

Tip: For an extra kick, add a pinch of red pepper flakes to the sausage mixture.

Conclusion

We hope these 20 spicy linguica recipes inspire your next kitchen adventure! Each dish offers a unique way to enjoy this flavorful sausage, perfect for any home cook looking to spice up their meals. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for fellow food lovers to discover. Happy cooking!