linguiça

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lin·gui·ça

 (lĭng-gwē′sə, -sä, lĭn-)
n.
A highly seasoned Portuguese pork sausage flavored with garlic, paprika, and other spices.

[Portuguese, from Old Portuguese linguaínça, from Vulgar Latin *longānicia, a type of sausage, alteration (influenced by Latin longus, long, and possibly longāvō, longāvōn-, rectum, a type of sausage) of Latin lūcānica, Lucanian-style smoked sausage, from Lūcānia, Lucania (ancient region of southern Italy).]

linguica

(lɪŋˈɡwiːsə)
n
(Cookery) a sausage, of Portuguese origin, usually seasoned with onions and garlic

lin•gui•ça

(lɪŋˈgwi sə, -sɑ)

n.
a highly spiced Portuguese garlic sausage.
[< Portuguese; ulterior orig. uncertain]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.linguica - a highly seasoned Portuguese pork sausage flavored with garlic and onions
pork sausage - sausage containing pork
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References in periodicals archive ?
Laton's main street will be closed to traffic, and the two-block long downtown will be transformed with lights, live music, art displays and food, including a local favorite - grilled Portuguese sausage.
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On West Coast to Hawaii flights, lunch consists of Smoked Salmon BLT Pinwheel with Pumpernickel Bread and Mesclun Salad, followed by Stuffed Chicken Roulade on Rice with Portuguese Sausage Pan Gravy or Slow-Baked Peppered Halibut on Zucchini Potato Hash with Salsa Puttanesca.
Choice of Braised Short Rib Meat Loaf on Roasted Garlic Mashed Potatoes with Button Mushroom Sauce and Portuguese Sausage Relish, or Salmon BLT with Bacon Lettuce and Tomato and Basil Pesto Vinaigrette (West Coast-Hawaii).
Another local favorite now on the menu is Bento, a luncheon or dinner platter combining fish, chicken and hamburger patty with rice, or a breakfast platter combining eggs, bacon, Portuguese sausage and Spam with rice.
To honor Spam lovers in Hawaii, Hormel Foods released a new flavor -- Portuguese sausage Spam -- exclusively at a street festival Saturday.
Cut the Portuguese sausage into 1-inch thick pieces, and cut the hot dogs in half, lengthwise.

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