Comments on: Portugal’s Smoky Chouriço Sausage is Ready for its Close-up

By: David Leite

David Leite — Sun, 11 Oct 2009 14:15:18 +0000

Susan, I hope you like the book. There are recipes in there for some of the staples you now order, but there’s no substitute for smoked chouriço—and one of the finest suppliers, I think, is Lopes Sausage Co. in Newark, Nj.

By: Susan

Susan — Sun, 11 Oct 2009 02:01:34 +0000

David, my husband grew up in Fall River, and we go back to see family often. I always overdose on Portuguese food and chow mein when there.

When we lived in Florida we were able to find a lot of Portuguese food in the stores, or we would have friends going back to Mass. bring us back some things. Now that we live in Texas we are having to order everything.

I told my husband I want your book for my birthday.

By: Lizzie

Lizzie — Wed, 07 Oct 2009 21:16:31 +0000

David, I grew up in Fall River, too! I like Gaspar’s sher-eece! Can’t wait to get the new book!

By: David Leite

David Leite — Mon, 07 Sep 2009 21:20:11 +0000

Kathleen, some stores, especially in non-Portuguese communities, call all Portuguese sausage chouriço while others call them linguiça. And what makes it even more confusing, as I mention in my book, is that there’s no nationally accepted distinction between the two sausages—here or in Portugal. In the U.S., different manufacturers have their own definition of what each sausage is. To some, linguiça is lean while chouriço is fatty, or vice versa. To others, chouriço is spicy while linguiça is mild, again, or vice versa. Some even have several types of chouriço: lean, fatty, very fatty as well as mild and spicy! So my point, both in the article and in the book, is that any kind of distinction, as you have in the stores in North Attleboro, and I had in Fall River, are really community-based differences. The one consistency: linguiça is smaller in diameter. I hope this helps!

By: Kathleen Gonsalves

Kathleen Gonsalves — Mon, 07 Sep 2009 20:55:46 +0000

Dear David, my husband and I were in Portugal last fall and loved it, the people and the food. I am confused though by your reference to the fact that chouriço is often referred to as linguiça. I live in North Attleboro, MA, and we can buy chouriço and linguiça as two seperate items. Isn’t that correct? We do love them both. Thanks.

By: David Leite

David Leite — Thu, 03 Sep 2009 00:00:07 +0000

I grew up in Fall River, and we called it “sher-eece,” too. That’s the Americanization of the Azorean pronunciation: “shah-rdeece.” The proper (meaning the standard dictionary) pronunciation is “show-rdee-soo.”

By: Kristina Curro

Kristina Curro — Wed, 02 Sep 2009 21:48:35 +0000

Hrm, where I grew up (Southeastern New England), we pronounced it “sher-eece.” Possibly an Azorean pronunciation?

By: Pat Motta

Pat Motta — Wed, 02 Sep 2009 16:33:18 +0000

Wait to go David. You tell them who the boss is. Chorizo is very popular down in NC here because we do have so many Mexicans, but I have turn a few of our neighbors onto Chourico and Linquica and they will never go back. They love the patties especially at breakfast. Portuguese Food RULES!!!!!

Good luck on the sale of your new book. It’s been a long time coming, I can’t wait to get my copy. Need to order more meats from up north to enjoy the flavors and favorites.