Heat Portuguese sausage in microwave on High for 5 minutes or until done.
Place on paper towel to remove oil.
Using a microwavable container, mix together chilies and Portuguese sausage.
Place onion, pepper and celery on top of meats and microwave on High for 5 minutes.
Mix meats with vegetables and heat on High for 5 minutes.
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
utter, add Portugese sausage, Maui onions and saute' sausage until brown. Add
Brown the Portuguese sausage and ham hock with the onion and garlic.
Add the stewed tomatoes, tomato sauce and water to cover. Simmer until ham hock is tender.
Add carrots and the 2 kinds of beans.
Salt and pepper to taste.
Add to dashes of Worcestershire sauce.
Add cabbage about 5 minutes before serving.
Day before:
Boil ham hock and Portuguese sausage until ham hock is tender enough to be shredded.
Skim fat; discard skin/bones.
Refrigerate overnight.
Put ham hock, water, onion, salt, celery, parsley, tomato sauce (or solid pack tomatoes) and green onion in a large pot and cook for about 1 hour.
Add Portuguese sausage and cook for 15 minutes. Add beans and carrots and cook for another 15 minutes.
Add cabbage, potatoes and watercress and cook for 15 minutes.
Do not overcook the soup.
Makes about 15 (1-cup) servings.
Boil
and
simmer
vegetable soup, water and Portuguese sausage
in a medium size pot.
Add kidney beans and macaroni. Serves 4 persons.
Fry Portuguese sausage in a large pot until brown.
Add onion and garlic; fry a little.
Add tomato sauce plus 1 can of water. Then add kidney beans plus 1 can water.
Bring to a boil.
Add 1/2 cup macaroni, carrots and potatoes.
Cook for 5 minutes.
Cook for 1/2 hour until noodles, carrots and potatoes are cooked.
If gravy is too thick, add more water.
Season with salt and pepper to taste.
Serves 4.
Cook sausage whole.
Cool, slice and reserve.
In heavy soup pot, saute ham, onion, pepper and carrot in oil until tender. Stir in seasoning.
Cook 5 minutes more.
Add all other ingredients except last two.
Cover pot partially and simmer gently for 2 hours.
Taste; adjust seasoning with salt and pepper. Add shredded spinach and serve.
ven. Add bay leaves, Gouveia Portuguese sausages, 1-teaspoon sea salt
eat and add the sausage, cooking until the sausage sweats fat. Add
s golden.
Add the sausage, onion, tomatoes, wine& water; stir
In
large
pot,
boil
Portuguese
sausage in water and tomato sauce.
Dice
carrot, celery and potatoes; add to pot. Add kidney
beans
and\tstring beans; bring to boil.
Boil on medium heat until vegetables are tender.
Add cabbage.
Cover and simmer for 15 to 20 minutes.
Serve hot.
Heat the oil in a large, heavy deep pot and stir-fry the onion and garlic for 1 minute or until light golden brown.
Add the beans, salt pork, Portuguese sausage, ham hocks, corned beef, salt, black pepper, bay leaves, halved orange and water.
Cover and simmer for 2 hours or until the beans are tender, stirring occasionally and adding water if needed.
Serve with sliced oranges, Manioc Meal with butter and eggs, Brazilian Rice, Collard Greens, Vinaigrette Sauce and Cachaca Cocktail.
Serves 8 to 10.
Slice sausage in 1/2 lengthwise and then in 1/4-inch rounds. Fry sausage; add water to cover.
Add carrots
and potatoes.
Cook for 20 minutes; add tomato sauce, kidney beans, spaghetti and 2 to 3 cups water.
Add salt and pepper to taste.
Simmer for 1 hour. Add cabbage; cook for 10 minutes.
Serve.
Serves 6.
Combine the beef stock, chicken stock, beans, onion half, garlic cloves, salt, black pepper, and thyme in a slow cooker; cook on Low for 8 hours to overnight. Remove and discard the onion and garlic.
Switch slow cooker to 'Keep Warm' setting. Add the andouille sausage to the stock mixture; continue cooking until you can smell the sausage, about 1 hour. Stir the kale, celery, carrots, and garlic salt into the soup; cook until the carrots are tender, about 1 hour more.
Bring water to boil in large pot with salt.
Add beef shanks and sausage (cut sausage into 1 1/2 to 2-inch chunks).
Lower heat and simmer about 2 hours.
Chop all vegetables.
Add water to beans to cover.
Cook beans with ham hock until soft.
Add chopped vegetables and sausage, cut in bite sizes.
Boil 1/2 hour.
Season to taste.
Slice hot dogs and Portuguese sausage diagonally into 1-inch pieces.
Slice each bacon into 7 to 8 pieces.
In glass casserole, mix beans, water, ketchup, mustard, sugar and pepper.
Add hot dogs, sausage and bacon.
Stir to mix; cover.
Bake in preheated 350\u00b0 oven for 1 hour.
Serve hot.
Peel all vegetables.
Dice potatoes into bite size pieces. Slice carrots.
Slice onions into sections.
Shred cabbage.
Brown sausage lightly.
Add onions, cabbage and garlic; continue browning until vegetables are translucent.
Add tomatoes, tomato juice and herbs, potatoes and carrots.
Turn heat to low and cook two hours minimum or all day if you like.
Cook pasta al dente and add to soup right before serving.