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.