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 (lĭng-gwē′sə, -sä, lĭn-)
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).]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.


(Cookery) a sausage, of Portuguese origin, usually seasoned with onions and garlic
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014


(lɪŋˈgwi sə, -sɑ)

a highly spiced Portuguese garlic sausage.
[< Portuguese; ulterior orig. uncertain]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.linguica - a highly seasoned Portuguese pork sausage flavored with garlic and onions
pork sausage - sausage containing pork
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
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References in periodicals archive ?
Saiff's modern version of the traditional New England Clambake includes a 11/4-pound steamed lobster, steamers, PEI (Prince Edward Island) mussels, fingerling potatoes, baby carrots, fennel, linguisa and an ear of corn served with a broth of Peak Organic IPA.
Flavors include Classic American, Northern Italian, Medium Hot Italian, Sicilian Fennel, German Bratwurst, Mexican Chorizo, Portuguese Linguisa and Polish Kielbasa.
In this way, Colosimo's began to offer Bratwurst, Chorizo, Linguisa and other specialty sausages.
All those attitudes were on display when Stuart Alexander, proprietor of the Santos Linguisa Sausage Factory in San Leandro, California, closed his plant rather than comply with new cooking-temperature and record-keeping rules that went into effect at the beginning of 2000 (Chapman, 2004; Lickteig, 2000; Marshall, Jokelson, Holbrook, & McMillan, 2000).
MAKES: About 6 servings 12 ounces linguisa (Portuguese), firm chorizo, or other cooked sausages 1 tablespoon olive oil 1 onion (8 oz.), peeled and chopped 1 red bell pepper (8 oz.), rinsed, stemmed, seeded, and diced (1/4 in.) 2 tablespoons minced garlic 2 cups arborio or other short-grain white rice 1 cup dry white wine 1 quart fat-skimmed chicken broth 1/2 teaspoon paprika 1/4 teaspoon ground dried turmeric 1/4 teaspoon saffron threads, crumbled Salt and pepper 8 ounces boned, skinned firm white-fleshed fish, such as halibut 1 pound shelled, deveined shrimp (26 to 30 per lb.), tails left on 8 ounces mussels in shells 1/4 cup slivered green onions (including green tops) Lemon wedges
Department of Agriculture (USDA), and Bill Shaline, of the California Department of Agriculture, were conducting a surprise inspection at the Santos Linguisa Sausage Factory in San Leandro when owner Stuart Alexander became confrontational.
8 ounces linguisa (Portuguese) or kielbasa (Polish) sausages
Cut 1 1/2 pounds linguisa (Portuguese sausages) diagonally into 1/4-inch-thick slices.
1 pound linguisa (Portuguese) or kielbasa (Polish) sausages Olive oil (optional)
1/2 pound cooked linguisa (Portuguese) sausage, cut into 1/4-inch slices
* Grilled Sausages such as Chorizo, Linguisa, or Italian
Chop 1/3 pound cooked or smoked chorizo or linguisa sausage.