Portuguese Chourico and Peppers

Portuguese Chourico and Peppers:
2 pounds Chourico, casings removed and crumbled
2 green bell peppers, seeded and chopped
2 sweet onion, peeled and chopped
1 (6 ounce) can tomato paste
1 cup red wine
1 cup water
2 tablespoons crushed garlic
In a slow cooker, combine the Chourico , green pepper, onion, tomato paste, wine, water, and crushed garlic. Stir so that everything is evenly distributed. Cover, and set on Low. Cook for 8 hours. Uncover the pot, and cook an additional 2 hours to allow some of the liquid to evaporate. Serve over rice, or with Portuguese rolls.

Stuffed Quahogs

Ingredients:
1 pail quahogs (10 qts)
1 pound linquica or Chourico (use Hot Chourico if you like things really hot)
3 large stalks of celery
4 small hot red peppers
3 medium onions
5 dashes Tobasco Sauce
5 Loaves portuguese bread
Directions:
Open Quahogs, saving shell halves. Yield should be 4 to 6 cups of drained meat. Save juice. Grind quahogs, celery, onions, linquica and peppers. Cut bread into small squares. Mix all ingredients, adding Tobasco, by hand in a large bowl. More bread may be necessary. The Stuffing should be not-too-dry, ot-too-moist. If too dry, add small amounts of the quahog juice. If too moist, add more bread. Put mixture onto the shell halves, fill the shell. Place on cookie sheet, sprinkle with paprika and bake at 375 degrees for 30 minutes. Small shells may take only 20 minutes. These freeze well. If you want to reheat, spoon 1 teaspoon of tap water on stuffing and heat for 10 to 15 minutes. Microwave on REHEAT for about 3 minutes. This recipe yields enough for about 40 servings.

Personal Linguica or chourico Pizza

Personal Linguica or chourico Pizza
English muffins, split in half
1/2 lb.to 1 lb. Linguica or chourico cut this thin
Pizza sauce or spagittee sauce
Grated Mozzarella cheese

Toast english muffin spread sauce on muffin add Linguica or chourico.
You can add both Linguica or chourico if you choose, Top with cheese
Microwave for 20 to 30 sec. to melt cheese.
Enjoy!!!

Try Hot sausage! This makes a great pizza too!!!!!

PORTUGUESE-AMERICAN STUFFING

Ingredients:
4 Loaves portuguese bread
2 lb Chourico sausage
Gizzard & liver from turkey
1 large Onion -- chopped
2 tablespoons Olive oil
2 Garlic cloves -- chopped
¼ cup Chopped parsley
1 teaspoon Black pepper
½ teaspoon Paprika
2 Eggs -- beaten
Directions:
Soak bread in water until soft. Squeeze dry and break up. Set aside. Simmer sausage, liver, and gizzard in water until tender. Drain and set aside. In a large frying pan saute onion in oil until soft. Add Garlic and parsley. Stir in spices and Chourico, Gizzard, and Liver. Add beaten eggs. Return all ingredients to frying pan and cook until mixture is slightly dry before stuffing the turkey. Stuff a 12 pound turkey.
To spice up this recipe try using Hot Chourico Sausage

Baked Beans and Chourico

BAKED BEANS AND CHOURICO

1 lb. white Navy beans
6 c. boiling water
1/2 lb. salt pork,
1 lb. Chourico
sliced1 med. onion, chopped
2 tbsp. dark molasses
1 tsp. salt
1/2 tsp. ground mustard
Dash pepper
1 1/2 cup water

Soak beans over night. Cut up salt pork, onion and Chourico In a Crock Pot add strained beans, salt pork, water, onion, chouurico, molasses, salt, pepper, mustard let cook on high for 6 hours.

Clam Boil

Ingredients
4 quarts steamer clams
1 lb hot dogs
1 lb chourico
1 lb sausage
potatoes and onions
Pepper to taste
1 can Beer

Melted butter for afterward.

Preparation:
Put ingredients into pan as ending with the Clams on top. Put in enough water to steam . Cook until the largest potato and onion are cooked thru. Serve with a cup of broth and melted butter.

Clams and Furtado’s Chourico

Ingredients
8 oz Furtado’s Chourico sausage, chopped (buy Online)
30 small clams, in the shell, scrubbed
1 large onion, cut into slices
1 (28 oz) can crushed Roma tomatoes
1 (8 oz) bottle clam juice
1 (12 fl. oz) can or bottle of dark beer
1/4 cup olive oil
1/4 cup cornmeal
3 tbsp fresh oregano, chopped
4 garlic cloves, finely diced
1 pinch salt and pepper, to taste

Directions
1. In a large pot, add clams and cover with water. Mix in the cornmeal, and let stand for 20 minutes.
2. In a large pot, heat the olive oil and garlic over medium heat. When you can smell the garlic add the sausage, onion. Now, cook for 2-3 minutes, then add in about 3/4 of the beer. Allow the mixture to simmer for 5 minutes more, then add the clams, tomatoes, and clam juice. Cover, and allow the clams to simmer until they all open. Add some seasoning with the oregano, salt and pepper prior to serving. Drink or discard the left over beer.