|Polenta and sausage will never be the same when linguisa came to town - Photo by Wasabi Prime|
I grew up with Portuguese sausage, aka, linguisa/linguiça which is traditionally a smoke-cured, spiced sausage, flavored with a lot of garlic and paprika. Although I would argue the version of Portuguese sausage I was raised on was considered Hawaii-style, as it's a very popular there (you can get it with breakfast meals at McDonalds!) and the seasonings may vary, depending on the house recipe. The typical recipe is very garlic and paprika-heavy, not super-spicy, but Portuguese sausage I've had in Hawaii can be a little more heavy on the savory, more fatty and tender, and with a little kick of heat. The style of linguisa I buy now at the grocery store is likely more to motherland Portugal's style, but if I'm craving "my" Portuguese sausage, Uwajimaya tends to have Hawaii-made brands like Redondo's or the hometown favorite brand, Hilo-made Frank's Foods.
I didn't have Hawaii-style linguisa, but the traditional and more-readily available style of sausage worked perfect for this dish, given its firmer texture and a lighter flavor that wouldn't overwhelm a dish. I got it in my cranium to make sausage and polenta. But no dish ever winds up with Thing 1 and Thing 2, as you know -- an UnRecipe must be made! I took one look at our collection of vegetables from our CSA delivery and realized for polenta and sausage, two's company and a crisper drawer full of Swiss chard, delicata squash and red onion's a full-on hootenanny waiting to happen on your plate!
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