Thursday, February 18, 2010

Portuguese Sausage Recipes Portuguese Clam And Chorizo Sausage Dish? What Is It Called?

Portuguese clam and chorizo sausage dish? What is it called? - portuguese sausage recipes

Do you have the recipe? :)


  1. Mom's Portuguese Clam Bake
    Categories: None

    Servings: 1 serving

    4 sm red potatoes
    Sausage-1 / 2 pound chorizo, sliced
    4 breakfast sausages
    4 Hot Dogs
    4 onions, peeled
    2 ears sweet corn in kernels
    broken into smaller pieces
    2 bay leaves
    Salt, pepper and crushed red
    2 QT vapors; (Soft-shell clam)
    3 TB chopped green onions, because
    3 TB chopped parsley, for garnish

    Essence of Emeril SHOW # EE126

    In a large saucepan combine potatoes, sausage, onions, corn and bay leaves.
    Cover with about 3 liters of cold water and season with salt, pepper
    and crushed red pepper. Bring to a boil, reduce heat and simmer 20 minutes.
    Add cLAMS, cover and cook until they open up to about 15 minutes. You can use
    this right in the pot on the table.

    Serves 4

    In this sense, but I prefer that my wife also has hot dogs.

    1 cup white wine
    3 garlic cloves, finely chopped
    1 teaspoon dried oregano
    1 teaspoon salt
    1 / teaspoon black pepper 2
    2 bay leaves
    1 / 2 teaspoon ground cumin
    1 pound boneless pork loin, cut into cubes
    1 tablespoon olive oil
    1 onion, sliced
    1 pound cooked and diced potatoes
    1 (15 ounces) white beans
    1 pinch cayenne pepper
    18 mussels
    3 tablespoons chopped parsley, for garnish
    Marinate: Combine wine, garlic, oregano, salt,Pepper, bay leaves and cumin in a bowl or dish in porous glass. Mix. Add pork and stir to coat. Cover dish or bowl and marinate in the refrigerator for 2 to 3 hours.
    Oil in large skillet over medium heat. Add onion and saute until they are soft. Remove pork from dish or bowl (reserve marinade) and brown quickly in the pan, then the cubed potatoes, reserved marinade, beans, cayenne pepper and clams or mussels. Cooking, to open up, about 7 minutes. Garnish with parsley and serve hot.

  2. "Cataplana "....

    Bom appetite!

  3. Portuguese sausage LinguiƧa

    £ 5 Butt, coarsely ground pork
    3 tablespoons paprika
    2 tablespoons chopped garlic
    1 tablespoon salt
    2 tablespoons liquid smoke (or adjust to taste depending on the brand you use)
    1 / cup red wine 2
    Sugar 1 / 2 tablespoons
    2 v. tea freshly ground white pepper
    3 teaspoons dried oregano
    1 teaspoon freshly ground black pepper
    2 tsp cayenne pepper

    Mix all ingredients and mix well, if you can, for several hours so the flavors can develop.
    Orders in the intestines of pigs or make dumplings.
    You can smoke the liquid smoke, smoking leave home until the internal temperature reaches 160 degrees.