CHORIZO OR LINGUIÇA?

Spanish-style chorizo and Portuguese linguiça can be very different; sometimes, very similar. Depends on the country, the producer(s) therein, the style of cooking. But they’re almost always 100% pork.

Q: When I was growing up, my family spent Decembers in Lahaina and we frequently ate Portuguese soup at the Banyan Inn. It is sadly gone now, but hopefully, that magnificent banyan tree will pull through. I don’t know if there is a specific Hawaiian twist on the recipe and I am not sure if there is a difference between Portuguese sausage and maybe substituting a good Spanish chorizo. Do you have any recommendations?” Jan F, Denver

A: Spanish-style (around here, Mexican) chorizo is usually somewhat drier than Portuguese linguiça [leen-GWEE-sah], the name for Portuguese sausage made of pork in the “chorizo-style.” Linguiça also tends to contain more garlic in the interior mix.

By the way, Eric Parks, who works at the butcher counter of the Colfax Avenue Marczyk’s Fine Foods [5100 E. Colfax Ave, Denver, CO 80220, 303-243-3355] makes a mean linguiça when he does.

Then again, I have seen both the Spanish and the Portuguese versions, of both sausages, here or there, very similar, both in texture, dryness, tastes, and flavors.