PORTUGUESE CHOURICO AND KALE SOUP RECIPE | RACHAEL RAY ...
This recipe is a quick version of a wonderful soup I had in Mystic, Conn., a Portuguese community nestled by the sea in New England. This soup is a winter wonder.
Provided by Rachael Ray : Food Network
Categories main-dish
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
- Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
- Serve soup with hunks of crusty bread and butter.
- Cook's Note: If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico.
HOMEMADE PORTUGUESE LINGUICA SAUSAGE | KITCHEN DREAMING
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
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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