/ck/ - Food & Cooking

chorizo

>>9766793
it would have to be spanish which I can't source either, just the wet mexican kind

Pork Louisiana Hot Links taste similar

>>9766816
are those widely distributed though?

>>9766778
It really doesn't make a difference.
Just get spicy sausage

>>9766805
Which is trash. You can buy linguica in America tho. I do it all the time. You can also buy Spanish chorizo. Even if it's not on Google I know for a fact a few California based companies sell on Amazon.

>>9766778
I'm surprised you can't find any, ive never had any trouble. do you have a grocery outlet near you ? the 3 or 4 I've been to hsve always had linguica

>>9766848
Kys. Linguica is a unique pork, garlic, and wine sausage

Im not american but whatever spicy sosig with loads of fat should do

>>9766778
Have any friends in Hawai'i?

>>9766866
Fucking phone posting I meant grocer not Google.

>>9766843
Yes, hot links are super common in the US

>>9766879
>substitutions aren't a thing in recipes

This nigga srs right now?

>>9766778
Whatcha making op?

>>9766913
Yes. I'm very particular about my sausages.

>>9766907
But they taste nothing like linguica

>>9766866
Mexican chorizo > Spanish chorizo

See if you can find some Mexican longaniza. It's the closest thing to Spanish/Portuguese sausage that I've been able to find in an American grocery store.

>>9766964
>Beef lips and chili powder
>Cured pork and garlic and paprika
There's no way you believe this.

>>9766778
In what flyover shithole do you live where you can't find Linguica? Even if you don't have a local portuguese market (or decent size population in my case) you can find it in any shitty super market.

>>9766982
>muh multiculti cesspool

>>9766897
There actually is a sizable number of Portuguese diaspora in Hawaii but nice try

>>9766982
There aren't a whole lot of Portuguese (and thus markets) outside of the northeast, and even then they stick to the coasts

>>9766925
Ironic coming from someone that has a new one jammed up their asshole most weekends.

>>9767055
There is a lot of Portuguese in California

Any kind of smoked sausage with paprika and garlic in it. You could probably get a smoked garlic sausage without paprika and just add more paprika powder to the recipe. If you can't find anything like that, you're kinda out of luck.

But what are you making?

>>9766778
i live in an old fishing village in massachusetts and linguica is king. There are a million varieties, but pretty much whatever spicy pork sausage you can find will do. chorizo is a totally adequate substitute.

>>9767055

>>9767122
What's the festa scene like bro?

Andouille

>>9767214
It's pretty fun except it's mostly overrun by the gays now. They think every festival is theirs. Good street food tho

Is it the Portuguese soup Chef John did?

>>9767300
It's called caldo verde and I think op abondoned the thread a long time ago

just use italian sausage and some smoked paprika

>>9767523
That wouldn't come out right at all. Italian sausage contains many extra seasonings not found in linguica

>>9767300
yeah

>>9766778
>lterally eating SoySage.

Good job ki.d

>>9766778
Because op bounced I made a proper caldo verde with pan fried spicy linguica

>>9766778
Portuguese American here. Where do you live? You can usually find Gaspar's brand most places in the US.

>>9768807
Looks a little watery compared to Chef Johns desu.

>>9766778
Just get a sausage you enjoy. My go-to is Andoille, but any smoked sausage should work.

>>9766778
so you cant find any chorizo? yes its not EXACTLY the same but close enough.

>>9769284
Chef John is an ass. I bet he's not even Portuguese.

>>9766778
Go to your nearest Asian market and get Filipino longanisa.

>>9768811
Wisconsin :(

The sausage section is dominated by bratwursts

>>9766879
>Linguica is a unique pork, garlic, and wine sausage
Brazilian here, linguiça is a very common ingredient in Brazil and there are tons of variations of it. With that said, why don't you make your own?

>>9770418
I'm not the guy you're replying to, but I'm 2nding your suggestion of making your own sausage. I think a lot of people are intimidated by it and think it must be some big complicated difficult process, but most sausages are actually really simple to make.

I highly recommend pic related if anyone is interested in getting into sausage making.

>>9770433
You don't have to buy some overpriced book by a meme chef. This site has more than enough accurate information and authentic recipes.

http://www.meatsandsausages.com

>>9770917
Overpriced? I found that book to be fantastic value for money, which is why I recommended it.

But sure, you can find info online as well. The other reason I suggested the book is because it avoids the classic noob cooking internet problem: learning to separate the BS from the good info online.

>>9770418
>Many variations
Well yeah but they all have those things and maybe some extra proprietary seasoning but garlic and wine flavored pork is the main flavor. Other members of my family make it and give it to me

T. Tony Joey covelho silveira