Linguica is the perfect appetizer for a barbecue for two reasons. First, it cooks best when the fire is at an early stage, before the coals are ready for barbecuing main dishes like tri-tip and chicken. Second, it best served in small, bite size pieces, perfect with a glass of wine or IPA.
The goal of linguica is to get the skin a little bit charred and have the inside stay moist and juicy. If the fire is too hot, the sausage will burst and lose flavor. However, when the fire is relatively new and the flames are high, linguica is cooked perfectly in about 10 minutes.
Once done, cut into 1/2 inch chunks and squeeze a lemon on top of the pile. Your barbecue crowd will be happy and appetized for the main course.
Here’s an example of some I cooked today. I put them on too late, and wasn’t able to get the results I was looking for. Not enough flame to get the outside black, and a little dry inside. Lesson learned!