I LOVE YOU IN PORTUGUESE RECIPES

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PORTUGUESE SOPAS RECIPE | ALLRECIPES



Portuguese Sopas Recipe | Allrecipes image

This has been a favorite of my family's for a long time. Don't expect any leftovers. Serve over sliced French bread.

Provided by j clifton

Categories     Beef Soup

Total Time 4 hours 45 minutes

Prep Time 15 minutes

Cook Time 4 hours 30 minutes

Yield 8 servings

Number Of Ingredients 10

1 (3 pound) beef pot roast
1 onion, diced
1 cup fresh mint leaves
2 cloves garlic, minced, or more to taste
2 teaspoons ground cinnamon
2 teaspoons ground allspice
2 bay leaves, or more to taste
salt and ground black pepper to taste
water to cover
1 head cabbage, quartered, or more to taste

Steps:

  • Place pot roast, onion, mint, garlic, cinnamon, allspice, and bay leaves in a large pot. Season with salt and pepper. Pour in enough water to cover the roast. Cook over medium heat until roast is tender, adding more water if needed, about 4 hours.
  • Stir cabbage wedges into the pot. Simmer until cabbage is tender, about 30 minutes.

Nutrition Facts : Calories 464.4 calories, CarbohydrateContent 11.1 g, CholesterolContent 115.8 mg, FatContent 31.5 g, FiberContent 4.4 g, ProteinContent 33.8 g, SaturatedFatContent 12.7 g, SodiumContent 149.3 mg, SugarContent 5.3 g

HOMEMADE PORTUGUESE LINGUICA SAUSAGE | KITCHEN DREAMING



Homemade Portuguese Linguica Sausage | Kitchen Dreaming image

Linguica is a Portuguese mild sausage. Chourico is its spicy twin made different only by the addition of hot peppers. This recipe yields 5 pounds of sausage.

Provided by Ronda Eagle | Kitchen Dreaming

Categories     Dinner

Total Time 255 minutes

Prep Time 45 minutes

Cook Time 210 minutes

Yield 20

Number Of Ingredients 14

5 pounds pork butt (, cut into 1/2-inch pieces OR 5 pounds ground pork)
2 tablespoon minced garlic
2 tablespoon salt
2 tablespoons liquid smoke
2/3 cup sweet red wine (, preferably Madeira. [See Note 1])
4 tablespoons sweet paprika
2 teaspoon freshly ground white pepper
2 teaspoon dried oregano or marjoram
1 1/2 teaspoons sugar
1 teaspoon freshly ground black pepper
1 teaspoon crushed red pepper ((optional for chourico spicy sausage version))
1 teaspoon piri piri pepper or cayenne pepper powder ((optional for chourico spicy sausage version) [See Note 2])
2 teaspoons vegetable oil
1 cup wood chips (, soaked - your favorite flavor)

Steps:

  • Combine the pork, garlic, salt, paprika, white pepper, oregano (or marjoram), sugar, black pepper and red pepper in a large bowl and mix well. If using cubed pork butt, pass through a food grinder fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor and process until finely ground.) If using ground pork, mix the pork and spices together and proceede to step 2.
  • Transfer to a large bowl, cover tightly with plastic wrap and refrigerate overnight to allow the flavors to meld.
  • The following day, add the wine and liquid smoke to the meat and stir well to combine.
  • To test the seasoning, heat the oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasoning, to taste.
  • Smoking the Links:
  • Preheat a home smoker to 175 °F.Load the wood chips. I use applewood or cherry. You may use whichever flavor you prefer the best.
  • Smoke the sausage for about 3 1/2 to 4 hours or until the internal temperature reaches 165 °F. We use an internal thermometer for this which we place inside a link in the smoker. [See Note 3]
  • Remove the links from the smoker and use as desired.
  • We serve ours with Baked Beans & Brown bread.

Nutrition Facts : ServingSize 4 oz, Calories 168 kcal, SugarContent 1 g, SodiumContent 778 mg, FatContent 7 g, SaturatedFatContent 3 g, CarbohydrateContent 2 g, FiberContent 1 g, ProteinContent 22 g, CholesterolContent 68 mg

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