Our local Jewel had started carrying linguiça again – for some reason, they only seem to stock it in the summer – and I was feeling a need for some of this garlicky sausage goodness. I had tried something that a Wisconsin sausage maker called linguiça last winter; but it turned out to be just another smoked brat-like thing with none of the bite I am used to from my Southeastern Massachusetts Portuguese sausage makers.
Nope, Jewel is the real deal around here, and I was one happy camper.
Pour the beer over all, along with enough water to cover.
Bring to a boil, then reduce the heat and simmer for 20 minutes. Remove the cooked sausages to one bowl, the onion and pepper slices to another, and save the beer stock for grilling.
Heat your grill to medium-high. I was using my kitchen grill, which has both a grate and a griddle area; but if you’re doing this on your outdoor grill, you’ll need a grill-safe pan, or some foil, for the onion and pepper.
Arrange the linguiça on the grill and cook for 3 to 5 minutes, basting with the beer stock as needed, then turn.
Add the onion and peppers along with a bit more of the beer stock, and grill for another 5 minutes or so, until everything is nicely charred and wicked tasty.
We had ours simply, with the onion and peppers in a lightly toasted French roll with mayonnaise, bright yellow mustard, a goodly bit of Ciao! Piccolo on top, and some Wicked Simple Baked Beans on the side.
I do love a well made linguiça.