Chouriço (shure–REET–zo):
This is probably Portugal’s most popular sausage. A dry sausage similar to Spanish chorizo, chouriço is very garlicky, red-brown with paprika, and sold in links about 10 inches long and 1 1/2 inches in diameter. In contrast to Spanish chorizo, chouriço has considerably less paprika and much more garlic and black pepper. In addition, lots of Portuguese red wine is splashed in to round out the flavor.
Linguiça (lin-GUEE-zah):
This dry sausage is not, as has been written, made of tongue. It consists of coarsely chopped pork shoulder, plenty of garlic and paprika. Its shape, rather like a long and slender lingua (tongue) explains the name. It is brined before smoking making it more flavorful and tender.
Kacy's Recipes 