Pão de Linguiça / Chouriço

This Linguica bread recipe is one of those Portuguese kitchen shortcuts that delivers big flavor without a lot of fuss. Unlike traditional Portuguese breads that rely on a yeast-based dough and a long rise time, this is a quick bread — no yeast, no waiting, no kneading. You mix the batter, fold in the linguica or chouriço, pour it into a pan, and it is in the oven in minutes. From start to finish you are looking at under an hour, and what comes out is a savory, hearty bread with that unmistakable smoky sausage flavor running through every slice. One of our followers made it their own by adding roasted red peppers and caramelized onions — and honestly, it looks amazing.

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What Is This Linguica Bread Recipe?

This Linguica bread recipe is a Portuguese savory quick bread made with chouriço or linguica sausage folded into a simple egg and flour batter. Quick breads use baking powder instead of yeast as the leavening agent, which means there is no proofing time and no special equipment needed beyond a bowl, a mixer, and a loaf pan. The result is dense, moist, and deeply savory — more like a sliceable savory cake than a sandwich bread. It works equally well with linguica or chouriço, so use whichever you can find. Both bring their own character: linguica is milder and slightly sweet, chouriço is smokier and spicier.

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How to Make This Linguica Bread Recipe

Start by cutting the sausage into small rounds and sautéing them for a few minutes, then set aside to cool slightly. In a large bowl, use an electric mixer to beat the eggs and milk together, add the olive oil, and beat for a few more minutes until combined. Add the flour, baking powder, and salt gradually, beating as you go. Finally fold in the sausage by hand — you want it distributed evenly through the batter without overmixing. Grease an 8×8 pan with butter, dust with flour, pour in the batter, and bake at 350°F for 45 to 55 minutes until golden and a toothpick inserted in the center comes out clean.

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Tips for the Best Linguica Bread Recipe

• Sauté the sausage first. Raw sausage in the batter releases too much fat and moisture as it bakes and can make the bread greasy.
• Let the sausage cool before folding it in. Hot sausage added directly to the batter can start cooking the eggs.
• Fold the sausage in by hand at the end. Overmixing after adding it toughens the bread.
• Grease and flour the pan thoroughly. This bread sticks if you skip that step.
• Start checking at 45 minutes. Oven temperatures vary and you do not want to overbake it — a dry quick bread is a sad quick bread.
• Use a loaf pan for cleaner slices. An 8×8 square pan works but a standard loaf pan gives you better slices for serving.
• Try the follower variation: roasted red peppers and caramelized onions added to the batter take this in a fantastic direction.

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A good loaf pan makes a difference for even baking and clean slices. Here’s one you might like!

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Serving and Storing

This Linguica bread recipe is best served warm, sliced thick, on its own or alongside a bowl of soup. It makes a great addition to a Portuguese spread alongside olives, cheese, and a glass of wine. Store leftovers wrapped tightly at room temperature for up to two days, or in the refrigerator for up to four days. It reheats well in a low oven or toaster oven — avoid the microwave, which makes the texture gummy.

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Love Portuguese breads and baked goods? Try my Massa Souvada or Beer Biscuits next.