Recipes With Portuguese Sausage Recipes With Portuguese Sausage?
Recipes with Portuguese Sausage? - recipes with portuguese sausage
They have some of the typical dishes from Hawaii in some stores around the corner, and Portuguese sausage so I took something to give it a try. I do not know how they are prepared, as a rule, however, and was looking for revenue participation as an ingredient. The more "real" better, but everything is welcome. Thank you.
|
3 comments:
Listen, there are literally hundreds of types of air and pork, Portuguese sausage or ham ...
In addition, there are dozens of recipes for every kind of sausage.
But usually the best way to appreciate most is the grill over glowing coals, preferably drink red wine and bread are also excellent Portuguese Portuguese.
Sausage and peppers (PORTUGUESE
Sausage and peppers)
2 Chouriça
4 onions
4 peppers
1 (15 ounces) tomato sauce
1 can tomato paste
Trim off any skin from sausage and cut into small pieces. Chop onion, bell pepper, cut into strips, add tomato sauce and pasta. Mix well.
Bake at 375 degrees covered for 2 hours and covered 1 hours or until peppers are soft. Makes 4 servings.
or
PORTUGUESE sausages and potatoes
3 C. water
4 oz smoked sausage
1 / 2 lb Russet potatoes, peeled, sliced
4 c. Chicken broth, canned
1 LG. Bunch kale, stems removed, leaves cut into thin slices
2 v. soup. Olive
Bring 3 cups water to boil in a large, heavy saucepan. Pierce sausages several times and water. Poach 15 minutes. Drain sausage, reserved poaching liquid. Fluid back into the pan. Cut sausages in half lengthwise. Cross section of 1 / 4 inch thick slices. Set aside.
Add potatoes and broth to the poaching liquid. Simmer until the potatoes are soft, about 25 minutes. Transfer medium potatoand the fluid processor and puree. Return puree to saucepan. Coal and oil, add and simmer until cabbage is soft, about 5 minutes. Stir in sausage and hot. (Can be Made 1 days in advance. Cover and refrigerate. Heat, over medium heat, stirring frequently.)
If you want to know that you are right that the natives, the Portuguese sausage, easy-to-eat BBQ. Just grill, cut up the skin tears, and serve.
Post a Comment