SAUSAGE AND CLAMS RECIPES

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STEAMED CLAMS RECIPE | ROBERT IRVINE | FOOD NETWORK



Steamed Clams Recipe | Robert Irvine | Food Network image

Provided by Robert Irvine : Food Network

Categories     appetizer

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 9

6 dozen fresh clams (littlenecks or middlenecks, your choice)
3 tablespoons grapeseed oil
4 cloves garlic, chopped
1 large onion, chopped
1 cup white wine
2 cups clam juice or water
Chopped parsley leaves
Salt and pepper
1/2 cup melted butter (1 stick)

Steps:

  • Wash the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams.

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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STEAMED CLAMS RECIPE | ROBERT IRVINE | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 25 minutes
Category appetizer
  • Wash the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams.
See details


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.
From kitchendreaming.com
Reviews 5
Total Time 255 minutes
Category Dinner
Cuisine Portuguese
Calories 168 kcal per serving
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