Piccalilli fucks anything right up
this post was submitted on 11 Aug 2024
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Pretty specific question.
We don't have those available here, but chorizo criollo, longinaza, chorizo picante (which it is not picante), morcilla, blanca.
The best is to smoke the criollo, then baguette with Argentinian Chimichurri (parsley, onion, garlic, red pepper, olive oil, vinegar).
They are normally very well seasoned and of course cured, so I wouldn’t be adding anything at all. The bread is the foil to the richness and seasoning of your sausage .
If you want to add kick, Coleman’s English mustard does that in a more neutral way than Dijon , but I can’t speak to the pairing because it not something I would do.
it's just that the "hot" stuff from the grocery store isn't particularly hot.
My favorite way to eat linguica is hot with scrambled eggs and rice, and then I drizzle it with soy sauce 👌
I feel like if I was having it cold on a roll, I might try a smear of red miso.
Lingy with baked beans. Cut each bite and eat with fork. Run each bite in the bean slurry.
I've definitely done that with Polish kielbasa.