I'm trying to make caldo verde (sausage & collard green stew, Portuguese recipe) but we couldn't find any hard cured linguica or chorizo sausage - just the soft mexican-style sausage. Anyone used this as a substitute? should I cook it whole first or cut up and brown the pieces uncooked? any other tips?
… basically following a Cook's Illustrated recipe but they don't offer any guidance on the sausage.
also for future reference .. good places to find authentic linguica sausage to buy in SF?
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