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  • Writer's pictureKate

A bit of a smackeral

Many years ago, when we lived in San Leandro, a friend introduced me to a little snack called "Linguica Bread". Linguica is a Portugese sausage. There It has been a family staple ever since we first ate it, and I am forced to turn a blind eye to the commercially produced pork, and processed ingredients.

Once we moved away from the San Francisco Bay Area, I have had to order the linguica from the Bay Area, because you can't get it here in North Carolina, and most of the big places online sell something that does NOT taste right. And, although I guess you could serve it on any kind of baguette, I really like it best on San Francisco sourdough baguettes, from Boudin's Bakery in San Francisco.

Man, I love this stuff, and I really love recipes that use the same measurement for everything and are super easy to remember so I don't have to look them up!!

Linguica Bread


  • 1 lb. ground linguica (no, chorizo is not the same, just don't do it)

  • 1 cup sour cream

  • 1 cup mayonnaise

  • 1 cup shredded cheddar cheese

  • 1 baguette, sliced into 1/4 inch rounds


Cook linguica and drain thoroughly. Mix in sour cream, mayonnaise, and cheese. Spread onto baguette slices and bake in a 400 degree oven until bread is toasty and spread is turning brown (about 10-15 minutes).

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