John R. Levine
20 years ago
One of the few major shortcomings of the place where I live now
vs. Boston is that you can't get decent linguica around here. The
usually reliable Wegmans makes something that is the right shape but
isn't even in the same ballpark. So I've been mail ordering.
At linguica.com we have the familiar Gaspar's from New Bedford found
in most Boston area grocery stores. I've seen it in grocery stores in
Florida, in the sausage section, not the exotic section, but can we
get it here in NY, oh nooooo. For some reason it costs a lot more if
you order it on the web site than if you mail or fax or call; the web
order adds on large shipping fees. Web site has recipes including the
infamous Linguica Dreams that start by simmering 1 lb linguica in 1
cup ketchup.
At fragozo.com we have New Bedford Linguica aka Fragozo. No online
ordering, fax or call. I ordered some by fax, they called and pointed
out the minimum was 5 lbs (indeed it said so in small print), adjusted
the order, it showed up and is quite nice, a little less peppery than
Gaspar's and maybe a little smokier. No salpicao, but I got a pound
of linguica burger which promises fun for the whole family.
At chourico.com we find Furtado's, in Fall River, with a disconcerting
animated cartoon of the porcine Stevie Sausage on the home page.
Haven't ordered yet, looks promising. Recipes include linguica with
french fries which (to paraphrase a bit) says to make french fries,
cook the linguica, and put the linguica on top of the fries. Can't
get much more foolproof than that.
At amarals.com we have Lisbon Sausage Co. aka Amaral's, also in New
Bedford. Haven't ordered yet, slightly more expensive due to shipping
cost. Recipes include Linguica Dreams, word for word identical to the
version at Gaspar's. Hmmn.
At cattaneobros.com is Cattaneo Bros. who mostly make jerky but also
make a couple of kinds of sausage including linguica. They're in
California and say you should eat it with arugula. Bah. I found
references to a couple of other makers in Oakland CA that don't appear
to ship.
Anyone familiar with the ones I haven't tried? Any others I should
try?
Signed,
Grease Deprived
PS: Someone sent me a recipe for homemade linguica from Emeril Lagasse
who I hadn't realized was originally from New Bedford. If I can get
my outdoor grill to work as a smoker, which its instructions say it's
supposed to do, and I can find sausage casings, I'll give it a try.
vs. Boston is that you can't get decent linguica around here. The
usually reliable Wegmans makes something that is the right shape but
isn't even in the same ballpark. So I've been mail ordering.
At linguica.com we have the familiar Gaspar's from New Bedford found
in most Boston area grocery stores. I've seen it in grocery stores in
Florida, in the sausage section, not the exotic section, but can we
get it here in NY, oh nooooo. For some reason it costs a lot more if
you order it on the web site than if you mail or fax or call; the web
order adds on large shipping fees. Web site has recipes including the
infamous Linguica Dreams that start by simmering 1 lb linguica in 1
cup ketchup.
At fragozo.com we have New Bedford Linguica aka Fragozo. No online
ordering, fax or call. I ordered some by fax, they called and pointed
out the minimum was 5 lbs (indeed it said so in small print), adjusted
the order, it showed up and is quite nice, a little less peppery than
Gaspar's and maybe a little smokier. No salpicao, but I got a pound
of linguica burger which promises fun for the whole family.
At chourico.com we find Furtado's, in Fall River, with a disconcerting
animated cartoon of the porcine Stevie Sausage on the home page.
Haven't ordered yet, looks promising. Recipes include linguica with
french fries which (to paraphrase a bit) says to make french fries,
cook the linguica, and put the linguica on top of the fries. Can't
get much more foolproof than that.
At amarals.com we have Lisbon Sausage Co. aka Amaral's, also in New
Bedford. Haven't ordered yet, slightly more expensive due to shipping
cost. Recipes include Linguica Dreams, word for word identical to the
version at Gaspar's. Hmmn.
At cattaneobros.com is Cattaneo Bros. who mostly make jerky but also
make a couple of kinds of sausage including linguica. They're in
California and say you should eat it with arugula. Bah. I found
references to a couple of other makers in Oakland CA that don't appear
to ship.
Anyone familiar with the ones I haven't tried? Any others I should
try?
Signed,
Grease Deprived
PS: Someone sent me a recipe for homemade linguica from Emeril Lagasse
who I hadn't realized was originally from New Bedford. If I can get
my outdoor grill to work as a smoker, which its instructions say it's
supposed to do, and I can find sausage casings, I'll give it a try.