Linguica sausage is a type of Portuguese sausage made from pork butt. Coarsely ground and seasoned with garlic, cinnamon, pepper, salt and cumin seeds, the pork butt is pickled in vinegar, put in casing and smoked. Linguica is not a spicy sausage, but it is often added to stews, soups and other dishes to add flavor.


Cut it Up

Cut linguica sausage before grilling it. Gaspar’s Sausage Co. recommends cutting the sausage in half lengthwise, then into 3-inch sections.

Crisp Casing

When you grill linguica sausage, cook it until it sizzles and the casing is crisp. This should take about 10 minutes and it can be done directly on the grill grate or in a grilling pan. Pork sausage should also reach an internal temperature of 160 degrees F to be safe for consumption.

Cook in Stages

Start your sausages skin side down over moderate direct heat with your grill open. This helps heat them and bring out the flavor. When about 5 minutes has passed and the sausage begins to crisp, change to heating them in a closed grill using indirect heat with skin up until they are finished. This should take another 5 minutes and both sides should be crisp.

Prevent Sticking

To prevent your sausage from sticking to the grill, be sure to rub the grill grate with vegetable oil or spray it with a non-stick cooking spray before starting to grill.