Eggs and peas is humble yet very popular dish. I had a lot of cherry tomatoes in my fridge last week, and as a die hard waste not, want not fanatic I had to use them last week. The dish came out amazing! I added chouriço sausage since my husband is a true chouriço fanatic who literally eat it every day!
This dish so simple but the intense flavor will surprise you. Of course you have to serve it with some crusty bread to soak up all the sauce.
Ingredients:
1 pound package frozen petite peas
1 medium chouriço sausage (1 pound approximate)
1 can (28 oz approximate) chopped tomatoes (or 2 pounds fresh chopped tomatoes) (I used 2 pounds cherry tomatoes in photo)
6 eggs
1 small onion (finely minced)
2 cloves garlic (finely minced)
1/2 teaspoon paprika
1 small bay leaf
1 tablespoon olive oil
1/4 cup red wine
1/4 cup water
1 chicken bouillon cube
parsley for garnish
crushed black pepper for garnish
Preparation:
Saute the onions, garlic, and chouriço in olive oil in a deep dish skillet for a few minutes. Add the remaining ingredients, cover and cook for 10 minutes on moderate heat. Stir once in a while. Crack eggs in a bowl and add evenly over the peas and chouriço. Cover and cook until the eggs are cooked but still runny in the yolk. Garnish with parsley and black pepper. Serve with crusty bread.
Chouriço in a Blanket; is my take on the classic pigs in a blanket. You can use either puff pastry dough or crescent roll dough.
These little one bite size appetizers are perfect for your next party, or anytime snack.
My preference it to use Gaspar’s Chourico or Linguica because I find it cooks better, won’t become as dry and retains more flavor in the dough. You can order online directly from their website at Gaspar’s Sausage.
I made these into a wreath at Christmas and it was great hit. They’re perfect for a party, a ball game, or as a snack as well.
Ingredients: Makes about 24
2 sheets of frozen (slightly defrosted) puff pastry sheets or 2 packages of crescent rolls
3/4 pound chouriço sausage
1 beaten egg (for egg wash)
Preparation:
Cut the chouriço lengthwise into 2 inch strips.
Cut the puff pastry into 4 inch triangle or use 1/2 of each piece of the crescent rolls.
Start rolling chouriço inside each strip of dough starting at the larger edge.
Brush with egg wash.
Place in a parchment lined cookie sheet and cook at 375 for about 15-20 minutes until golden depending on your oven.
Watch my YouTube video below .
Serve with mustard dip, plain mustard, or as is.
Mustard dip recipe here or use any mustard
1/2 cup sour cream
1/4 cup grated Parmesan
1 and 1/2 tablespoons whole-grain mustard
1 tablespoons chopped chives
salt and black pepper
Recipe for mustard dip inspired by: https://www.foodnetwork.com/recipes/trisha-yearwood/pigs-in-a-wreath-4555245
Once you try this delicious recipe, you’ll be making all the time. It’s inspired by a recipe by Ina Garten, but I changed up the ingredients a little. It’s easy to make and cooks in only 15 minutes. Serve as an appetizer with crust bread, or as a main dish with linguini. I would serve it with some Portuguese Vinho Verde of course. Enjoy!
Ingredients:
Shrimp marinade:
2 pounds medium or large shrimp (in the shell)
2 tablespoons Portuguese Vinho Verde or white wine
3 tablespoons olive oil
Salt and black pepper
1/4 teaspoon paprika
Crumb topping:
1 stick of butter (melted)
1 cup panko bread crumbs
4 cloves garlic (minced)
3 tablespoons fresh parsley (minced)
1/4 teaspoon crushed red pepper flakes
1 lemon (zested and juiced)
Lemon wedges for garnish
Preparation: Preheat oven to 425 degrees F. Peel shrimp leaving the tail. Devein and butterfly the shrimp and place in a bowl with the wine, olive oil, 1 teaspoon salt, 1 teaspoon pepper and paprika. Let marinade for about 5-10 minutes.
Meanwhile, make the topping:
Mix together the butter, garlic, parsley, lemon zest and juice, panko, 1/2 teaspoon salt and 1/4 teaspoons pepper in a small bowl.
In a baking dish, arrange the shrimp with tails facing up in a circular pattern. Pour the remaining marinade over shrimp. Top with the bread crumb mixture.
Bake for 12-15 minutes until golden brown. Place under broiler for a browned top. When ready to serve, garnish with lemon wedges.
Serve as an appetizer with crusty bread, or with pasta as a main dish.
The Romeo and Juliet – Cheese and Marmelade Sandwich
The love story of the perfect couple; Romeo and Juliet, inspired the name for this perfect sandwich combination of tangy Sao Jorge cheese from the Azores, Portugal and sweet Quince Marmelada.
However, feel free to use any of your favorite sharp cheese if you can’t get the Sao Jorge type.
The true Portuguese love story of Ines de Castro and King Pedrohappened long before Shakespeare wrote Romeo and Juliet but it is said, that this story of love – tragedy – and of a haunting, may have been Shakespeare’s inspiration.
Prince Pedro, the son of King Afonso IV was the heir to the Portuguese throne. When he was 19 his father had him marry Constança of Castile (Spain) in order to build an alliance in 1340.
Ines de Castro,a daughter of a nobleman from Castile, was a lady-in-waiting to the Princess Constance. Ines was a radiant beauty who stole Pedro’s heart and they quickly fell madly in love.
Click on the image below for the love story.
Recipe for Marmelada – Quince Marmelade
Ingredients:
4 and ½ pounds Quince
2 and ½ cups sugar
1 cinnamon stick
Water as needed
Preparation:
Wash, peel and remove pits from fruit and cut into chunks. Place fruit in a pan and cover with water. Add cinnamon stick and cook until cooked. Drain and remove cinnamon stick.
Puree with immersion blender until creamy. In the same pan, add sugar and cook on medium heat stirring often until a clear line forms in the center of pan with a wooden spoon.
Cool and place in plastic containers. Store up to 3 months in refrigerator.
Alheira derives its name from the Portuguese word “alho” meaning “garlic. The Alheira was was originally a garlicky, pork-free sausage said to have been originated by the Portuguese Jews during the time of the Inquisition. The Jews used chicken instead of pork in the sausage to throw off suspicion that they weren’t Christians.
Today, you will find the sausage made with lots of garlic, spices, pork, chicken or other meats and sometimes even salt cod is used.
Note: The sausage is smoked so don’t worry about it being raw. We cook the sausage to heat it and to obtain a nice crispy skin to obtain it’s garlicky flavor.
Note: Cook on low heat, or you may find that it will break apart and and ooze out the filling. However if it does, don’t worry because it’s still delicious.
Rinse and dry the sausage with paper towels and set aside to completely dry.
Heat 2 tablespoons of olive oil in a small skillet on low heat.
Place the sausage in the oil, cover and cook for about 5 minutes. Turn over on each side until you achieve the nice crispy skin. You may have to turn over once in a while.
Slice carefully with a sharp knife and serve with crusty Portuguese bread.
Air Fryer:
Rinse and dry the sausage with paper towels and set aside to completely dry.
Brush sausage with a little olive oil on both sides.
Set air fryer to 375. Degrees.
Gently pierce the skin in a few places.
Cook for about 4 minutes on each side, turning them over to crisp.
Note that they burst slightly in cooking process. This is normal.
Merry Christmas Everyone! Here’s a special recipe for you.
Recipe #48 Taste Portugal 101 Easy recipes cookbook
Portuguese Baked Stuffed Shrimp
Warning!!! This baked stuffed shrimp will drive shrimp lovers crazy! What makes this a Portuguese recipe? The papo secos of course! They’re perfect to make this stuffing because they have great texture and taste which makes a perfect match with the shrimp.
The dish was a very popular menu item at my brother’s Portuguese/American restaurant many years ago. I’ve adapted it through the years and I make for special occasions and holidays such as Easter and Christmas.
The recipe has a lot of steps, but once you make it and see how easy it is, you’ll never through away your old Papo Secos again! Just freeze the rolls in plastic freezer bags.
The stuffing is very versatile so you can use it to stuff fish, chicken, or even mushrooms (see the photos below). Make a double batch of the stuffing and freeze it in freezer safe plastic bags or bowls.
These shrimp take only 15-20 minutes to bake so it’s an elegant and easy dish to prepare to impress your guests. Serve with Portuguese Rice of course!
Serves 4-6
Ingredients:
2 pounds extra large shrimp (about 10-12 per pound) (peeled & deveined)
3 papo seco rolls (preferably day old)
15 Ritz crackers or any brand of buttery crackers
1 package garlic flavored croutons
1/2 cup celery (finely minced)
1/2 cup onion (finely minced)
3 tablespoons olive oil
1/2 stick (4 tablespoons) of melted butter
1 pound of small or medium raw shrimp (peeled & deveined)
1/4 cup of white wine
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 small chicken bouillon cube
2 tablespoons parsley (finely chopped)
Instructions:
Step 1. Peel both sizes of shrimp into separate bowls and reserve the shells. Cook the shells in 3 cups of water and a pinch of salt for about 8 minutes. Strain the broth into a big bowl and let it cool. Throw away the shells.
Step 2. In a small skillet, saute the onion and celery with olive oil for 5 minutes until translucent on medium low heat. Remove the onions and celery with a slotted spoon leaving some of olive oil in the pan. Set the onion mix aside to cool.
Step 3. In the same skillet, add the small shrimp, bouillon cube, garlic, salt and paprika and cook for 1 minute until the shrimp turns slightly pink. Add the wine and cook for another 3 minutes for the wine to reduce. Remove the skillet from the heat and let the shrimp cool while you prepare the bread stuffing.
Step 4. Chop the Papo Seco bread (or any crusty day old bread) into small chunks and place into the bowl with the shrimp broth.
Let the bread sit for about 10 minutes to absorb the broth. Mash the bread with your fingers or a fork until it very dissolved with no big chunks left. The bread should be the constancy of a wet dough like batter. If you find the bread too dry add a little more water.
Step 5. Crumble the crackers with your hands into the bread. Add the cooked onions and celery and mix the stuffing very well. The stuffing will be wet, but if you find it runny add more finely diced bread or crackers.
Add the cooled shrimp and parsley into the stuffing and mix well. Taste and add more salt if desired. Set aside while you prep the shrimp for stuffing.
The stuffing will have a soft dough consistency and a golden delicious color like this photo.
Step 6. Prep the large shrimp for stuffing by gently slicing at the curved end in the butterfly cut. The stuffing goes into the center leaving the tail curved over.
Grease a cooking tray and place each shrimp butterfly up in the pan. Scoop 1 tablespoon or more of the stuffing into the center of the shrimp.
Step 7. Place the croutons in a Ziploc plastic bag. Close tightly making sure no air is left inside. Crumble the croutons into very fine bread crumb like crumbs. This should yield about 1 and 1/2 cups. Don’t be stingy with the croutons. Pile them on the shrimp since they cook up crispy and flavorful.
Sprinkle 1 teaspoon over each shrimp and then add a little melted butter over each one.
***Note you can place the shrimp assembled on a sheet pan, cover with plastic wrap and cook the next day.***
Step 8. Cook in a 375 degree oven for about 15-20 minutes until the shrimp is pink and golden brown.
Remove from the oven. You can leave them in the oven on very low heat to keep them warm before serving or to reheat them.
Be careful since they may become dry if the heat is too high or you leave them in the oven to long. Drizzle more melted butter on top before serving.
Make stuffed mushrooms with any leftover stuffing. Wash and dry the mushrooms and remove the caps.
Place them in a buttered baking dish, fill with the stuffing, croutons and butter.
Bake at 375 for 15-20 minutes until cooked. Heat a can of cream of mushroom soup or shrimp soup and gently spoon around the mushrooms when cooked.
“Feliz Natal” or “Boas Festas” translates to “Merry Christmas” or “Happy Holidays”!
The Holiday season in Portugal is celebrated as a time for family, of giving and sharing. Towns and homes are decorated with lights and with “Scenes of the Nativity”, or the Presépio which is the main focal point of the Christmas decorations in the Portuguese homes. Some towns mount a living Nativity Scene, with locals and live animals playing the roles at scene at the birth of Christ.
The creche scene was the idea of St. Francis of Assisi in the 13th Century to re-create the stable where Jesus was born at Christmas.
According to the gospels, the crib represents the stable where Jesus was born, a place that is still worshiped in Bethlehem today, at the Basilica of the Nativity.
Based on the interpretation of the Old Testament gospels, the Nativity was represented in the 4th century by the image of the Baby Jesus lying on the ground, accompanied by figures representing the ox, the donkey and the shepherds. The representation of the Crib began to spread from the 8th century onwards.
In Portugal, many creche scenes have locally crafted clay figures. In the cribs at Estremoz and Barcelos, as well as to the baroque cribs designed by the sculptor Machado de Castro at theLisbon cathedral or by the sculptor António Ferreira at theBasílica da Estrela.
The nativity from the 18th century is centered around the Nativity and the arrival of the Three Wise Men at Bethlehem, but it also recreates Portuguese rural settings, crafts, professions and clothing worn at that time that are now longer used.
Crib Sculpture by António Ferreira at the Basílica da Estrela
Christmas Nativity Portugal
Consoada – Christmas Eve Dinner
On Christmas Eve, a family dinner known as the night of the “Consoada” is celebrated. The word Consoada refers to a small meal that is taken at the end of a day´s fasting and derives from the Latin word consolare, meaning “to comfort”.
For most Catholics, (Advent) the period of preparation for Christmas, begins on the fourth Sunday before Christmas.
Advent is also refereed to as “little Lent,” because, like lent, it is a time of repentance and fasting. Fasting during Advent used to be universal, most Western Christians today treat Advent as a “Before Christmas Day”.
In the North of Portugal (Minho, Porto and Guimarães), it is the custom for people to reserve places at the table set for the Consoada supper for those relatives who have recently passed away, or else to leave the table laid and a candle or lamp lit throughout the night to comfort and warm their souls. Some families light a “Christmas log,” or cepo de Natal, a piece of oak that burns on the hearth.
Traditionally, the Christmas Eve supper consists of abstaining from meat dishes. The traditional fish, is Bacalhau (salted cod), but other regions eat Polvo (Octopus), or another fish. Many appetizers such as, Bolinhos de Bacalhau, Rissois de Camarao, and many other treats are served. Christmas day meals usually consist of meat dishes such as roast Pork, chicken, or lamb.
Traditional Christmas treats such as Portuguese cheeses, nuts, and fruits and many desserts adorn the Christmas diner table. The most popular desserts are: “filhoses or filhós“, “Sonhos“, “Rabanadas”, “Aletria”, “Arroz Doce”, and “Pao de Lo” are some of the favorites. Many other regional desserts are prepared according to ancient recipes that are passed on from generation to generation.
Missa do Galo or midnight mass, is a custom among Catholics who celebrate Christmas. The Missa do Galo was first included the Christmas celebrations during the 5th century. It is celebrated at midnight, which is the time referred to as being “in galli cantu” (at cock crow), and it was originally the first of three masses comprising the liturgy of Christmas Day.
During the Missa do Galo, people can admire the crib, which has been specially prepared for the occasion, and, after communion, everyone moves up to the altar to “kiss the Baby Jesus”, an act that is sometimes accompanied by songs of worship.
In the regions of Bragança, Guarda or Castelo Branco, a Yule log is burned in the atrium of the village church after mass. It helps keep everyone warm through the night and to wish family and friends a Merry Christmas.
Gifts
Santa Claus is named “Pai Natal” (father Christmas). Some families open the presents on Christmas Eve at midnight, while others wait until after Midnight mass. Many open the gifts after the Christmas Eve diner. Others open them in the morning of the 25th, Christmas Day. Some families put one shoe of each child next to the chimney or fireplace instead of a stocking. Children right letters to baby Jesus asking for gifts rather than Santa Claus.
Ano Novo – New Year
Traditionally, people go out to the streets to sing “Janeiras” (January songs) between December 25 and January 6. The Janeiras (January songs) is a Portuguese tradition consists of a group of people strolling the streets of a town singing in the New Year.
To the modern eye, Janeiras is like Christmas caroling as this tradition involves a group of friends or neighbors going from house to house singing and sometimes playing instruments. While singing, they review the most important events of the year with a spirit of happiness and great humor. They sing traditional songs and those who pass by are wished a Happy New Year full of luck.
Once the song is done the singers are rewarded with chestnuts, nuts, apples, and cured sausages. These days, chocolates are often offered too. The Janeiras tradition varies from region to region.
In the Algarve, residents form charolas, which are spontaneously formed groups that join together to sing songs of both a religious and a secular nature.
Also in the Algarve, singers receive traditional alms such as one of the seasonal sweet fritters or a glass of brandy. Every year, the municipality of Silves has a festival in January to welcome in the New Year by singing.
New Year’s Eve in Portugal is filled with celebrations. People get together in the 31st December, usually for dinner, and celebrate all night long, saying goodbye to the old year and welcoming the new one — hoping it will bring only good things.
The party in Madeira is renowned for being the most dazzling, with a display of light and color over the whole island you can even see from the ocean. At midnight, there’s a fireworks display in every town.
Everyone eats 12 raisins, with one wish for each month, and drinks champagne to bring in the New Year.
The Bolo Rei (literally the King Cake) is a cake made in the shape of a crown, filled and decorated with dry and crystallized fruits. Hidden inside the cake are a broad bean and a surprise gift. The person who ends up with the slice containing the broad bean is traditionally the one who should provide the next cake. The cake is eaten on Christmas and also on “Dia de Reis” the 12th day of Christmas – Day of Epiphany, when the Three Wise Men arrived at the Nativity and brought gifts to baby Jesus.
Dia de Reis – Kings Day – Day of Epiphany
“Dia de Reis” known as the day of the Epiphany is on the 12th day of Christmas. Children put out their shoes, with carrots and straw to attract the camels of the Three Wise Men hoping that the shoes will be filled with gifts in the morning.
is a particular favorite of the Portuguese during Christmas and is traditionally eaten on January 6, day of Epiphany. The date when the three kings arrived in Jerusalem to greet the newborn baby Jesus. The legend is that the three kings were disputing which one of them would be the first to give their gift to Jesus. Upon their travels they met a baker who baked a cake with a bean inside it. Which ever one of them got the slice of cake with the bean would give their gift first. Through the years coins and trinkets were added to the cake instead of the bean which would bring good luck upon the bearer. Whoever gets the bean has to buy the “Bolo Rei” (King Cake) in the coming year.
New Year in Madeira
During the family reunion on Christmas Eve it is customary in each madeiran household to have chicken broth, apart from other meat dishes. Also, families usually drink the typical homemade tangerine, orange and anise liqueurs or even a glass of Madeira Wine.
On Christmas Day, generally one chooses pork loin marinated in wine and garlic dish or stuffed turkey.
Other common sweets delicacies of this holiday season are the “family cake”, the Madeira Honey Cake, apart from the popular butter rings or honey or butter biscuits.
Meat in Wine and Garlic
1 kg porkloin (with some fat)
2 cups of wine vinegar
Rock salt, to taste
10 garlic cloves
Bread slices, as needed
Bay leaves
Pepper, marjoram, savory
Cut the meat in cubes and season with salt. On the following day, make a marinade with the vinegar, garlic, bay leaves, pepper and herbs. Place the meat in the marinade for at least three days, in a clay pot. Fry with the marinade and serve with the bread, fried in the grease, baked sweet potatoes, fried cornmeal and orange slices.
Madeira Honey Cake
Ingredients for the leavening:
500 g unleavened flour
30 g leavening (baker’s yeast)
about 3 dl water
Knead the flour with the yeast, make a ball, cover with plastic and let rise for 2 to 3 hours.
Remaining ingredients:
1000 g unleavened flour
350 g sugar
300 g butter
150 g lard
clove (about 1.5 g)
fennel (about 1.5g)
15 g cinnamon
50 g nuts
50 g chopped almonds
lemon zest
400 g mixed crystallized fruit
150 g sultanas
15 g baking soda
juice of 1 orange
8 dl Madeira molasses
2 dl Madeira wine
Baking instructions:
Mix the butter with the sugar until creamy, add spices and juice of an orange and a little lemon zest. Melt the molasses and lard together and add to mixture. Add the flour and baking soda and mix for about five minutes. Add to this dough the leaven previously kneaded and continue to mix for an additional 2 to 3 minutes. Lastly, add the crystallized fruit and mix for an additional five minutes. Let rise for 24 hours. Place the dough in greased and wax paper-lined pans (only the bottom of the pan) and decorate the cakes with almonds and nuts on top. Bake them in a 190o degree oven, for 25 minutes. Honey cake is broken by hand.
NOTE: Use pans with removable bottoms, with a diameter of 15 cm and a height of 4 cm and place dough 3 cm high.
Tangerine Liqueur
Ingredients:
1 l sugar cane rum
1 l water
1kg sugar
Rinds of 6/7 tangerines (large and ripe)
Preparation:
Finely cut the tangerine rind, with no white so as to not be bitter. Steep the rinds in the sugar cane rum for 15 days. Once the steeping time has passed, add water and sugar and heat to make simple syrup.
Add simple syrup to the sugar cane rum, removing rinds and filtering the liqueur. It is now ready to serve.
Christmas Tree image credit: http://www.davestravelcorner.com/journals/destination-europe/portuguese-christmas-traditions/
Hello everyone. Here’s our collection of classic Christmas recipes Videos collection. Visit our Youtube Channel and enjoy a Taste of Portugal during your celebrations!
Pasteis de Bacalhau – Bolinhos de Bacalhau
Camarao a Mocambique – Portuguese Shrimp Mozambique
Pataniscas de Bacalhau – Salt Codfish Cakes
Rabanadas – Portuguese Style French Toast
Pudim Flan – Caramel Flan
Pao Doce – Portuguese Sweet Bread
Pao de Lo – Portuguese Sponge Cake -12 Days of a Portuguese Christmas
Biscoitos – Biscuit Cookies – 12 Days of Portuguese Christmas
Arroz Doce – Sweet Rice Pudding – 12 Days of a Portuguese Christmas
Cavacas – Popover Pastry – 12 Days of a Portuguese Christmas
This shrimp boil was a hit at my family’s cookout! This is a perfect dish for the summer months when it’s too hot to cook because it’s prepared, cooked for only 15-20 minutes, and then served in the same sheet pan. For variety, add a few fresh clams or mussels in the shell! Just adjust the cooking time.
If you prefer, you can even prepare everything the night before, cover with foil and store in the refrigerator to cook the next day. When you’re done eating, just through out the pan for an easy clean up!
Serves 6-10
Ingredients:
2 pounds raw, shelled shrimp
2 – 3 pounds red potatoes (cubed)
1 pound Portuguese chourico or linguica sausage (cut into 1 or 2 inch slices)
4 fresh corn on the cob (cut into 4 pieces)
1 lemon (cut into slices)
SEASONING:
1 tbsp olive oil
1/2 stick melted butter
2 tbsp Taste Portugal Seasoning
1 or 2 teaspoons piri piri hot sauce or Cayenne pepper (optional depending on your taste)
Boil potatoes with 2 teaspoons of salt for about 10-12 minutes until slightly under cooked. (do not over cook) Drain and place on a large sheet pan to cool. Cook the corn for about 5-10 minutes, drain, and add to the sheet pan to cool.
Melt butter, oil in a small ramekin for about 30 seconds. Add sseasonings and mix well
When the potatoes and corn are cooled, spread evenly on the pan. Arrange the chourico evenly between the potatoes and corn followed by the shrimp and lemon slices.
Add the seasonings and mix thoroughly with your hands to coat ingredients evenly.
*At this point, you can cover the pan with foil and put it into the refrigerator until ready to cook the next day.*
Cook in heated 425 F degree oven for 15 minutes or until shrimp turns pink and cooked through.
*You can also cook in the same pan, covered with foil on your grill. You many have to alter the cooking time.*
Top with the parsley and serve. Enjoy!
Serve with Portuguese Vinho Verde or any good white wine.
Delicious sliders with a kick of ground chourico Portuguese sausage. I used to call them Sloppy Maria’s but I changed the name to Sloppy Ronaldo Sliders in honor of Cristiano because last year I made them for the World Cup and Portugal won! Maybe my sliders gave Ronaldo good luck!
If you prefer you can leave out the chourico if your family prefers the original sloppy Joe taste. I always make this big batch and I store half of the recipe for the next day, or freeze in small containers for 1-2 person servings. It’s perfect for a busy night when you don’t have time to make dinner or to give as an after school snack.
I took these pictures on live TV after the win!
Ingredients:
2 pounds ground beef or turkey
1 pound chourico or linguica sausage (skin removed and ground in processor) (this is optional to your taste)
2 medium onions (finely minced)
4 cloves garlic (finely minced)
2 cups of crushed tomatoes
2 teaspoons salt
1/4 teaspoon pepper
2 cups ketchup (depending how sweet you want the Joe’s
1 tablespoon tomato paste to thicken if necessary
1 tablespoon piri piri hot sauce more (optional to your taste)
hamburger buns
Preparation:
Brown the ground beef in a large heave saucepan or skillet. Drain the fat and add the onions and garlic to pan. Cook the onions and garlic for a few minutes until translucent along with the beef.
Add the chourico and cook for a few minutes. Add the rest of the ingredients and let simmer for about 10 minutes stirring often. Taste and add more ketchup or brown sugar if you want more sweetness. Add the hot sauce if desired.
Let cook for another 10 minutes on low until the sauce and meats are thick and rich. Add the tomato paste to thicken sauce if needed.
Serve on warm buns.
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