Chourica – Tia Maria's Blog

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February 21, 2021

Chourico and Red Bean Portuguese Chili

Order this beautiful Glass cutting board on Lisbon Blue shop

Watch video recipe here:

My family calls this dish Portuguese Chili. It’s easily made with the basic ingredients that you’ll find in a typical Portuguese home cook’s pantry. This is one of those; “better the next day” recipes so make a double batch for the next day.

It’s classic comfort food that’s hearty, full of protein, and perfect for cool weather days. Try it as a new twist for those Sunday game day snacks. I serve this Chili with Portuguese Rice but you can serve it with any crusty bread, or Portuguese rolls.

By the way did you ever hear about a “Portuguese Chili” dog? My family loves them!

Portuguese Chili – Serves 4-6

Ingredients:

1 large Portuguese chourico or linguica sausage (cut into 1/4 inch slices )

2 to 3 large cans of cooked red kidney beans

1 small onion (diced)

2 garlic cloves (diced)

1 bay leaf

1 teaspoon paprika

1 to 2 teaspoons Piri Piri sauce or hot Sauce (optional for added spice)

1/4 cup water

1/2 cup red wine

1 cup crushed red tomatoes

2 teaspoons olive oil

2 teaspoons parsley flakes (for garnish)

Instructions:

In a large deep saucepan on medium heat, saute the onions, garlic and bay in the olive oil for 1-2 minutes until translucent. Add chourico and let it cook for about 2 minutes until slightly browned. Add the remaining ingredients except the parsley flakes. Let it come to a boil. Reduce heat and simmer on low for 15-20 minutes stirring on occasion.

I wish you could smell the aroma right now! It’s amazing!

To thicken, simply mash about 1 cup of the beans with a fork, stir back into the chili and let it cook until it reaches your desired consistency. Cover and set aside. The chili will thicken as it cools.

Remove Bay Leaf before serving. Store in the refrigerator.

Recipes

September 1, 2020

Chouriça Sandwiches da Festa

Every Portuguese Festa has these delicious Chouriça Sandwiches. You can make 2 sandwiches or dozens. Just double the recipe for every 2 sandwiches. Pick up some Portuguese beers or make my recipe for Sangrias and drinks at this link. https://tiamariasblog.com/portuguese-coolers/

Happy Festa everyone

Ingredients:

2-4 papo seco rolls (recipe makes 2 or 4 sandwiches)

1-pound whole chouriço (sliced in half and through the middle into 2-4 pieces)

1 large onion (sliced)

1 tablespoon olive oil

1 teaspoon white wine

Preparation:

Place chouriço halves on hot grill and cook for about 5 minutes on each side until a crispy char forms, or to your desired taste.

You can also grill stove top in a skillet with 1 tablespoon of olive oil or on tabletop “Chourico Bombeiro”. https://tiamariasblog.com/flaming-chourica-chourica-bombeiro/

Place each half into the roll. Top with onions if desired

Appetizers / Main Dish / Recipes

May 4, 2017

Sloppy Ronaldo Sliders

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.

After game celebration!

Main Dish / Photo Gallery / Recipes

November 9, 2016

Crock Pot Feijoada à Transmontana

Feijoada originated around the 14th century in the Northern region of Portugal. Generally, Feijoada is made with white beans but in the Tras os Montes region, red kidney beans are used.

During that time meat was scarce, so the poor peasants began using every part of the pig as a staple in their diets along with beans and cabbage which were easily available.

This dish is great served with classic Portuguese rice recipe and Portuguese Bread.

This was the first time I made this recipe in the crock pot and I was so happy with the results that I will be making it this way from now on. The stew cooks itself and the meats come out moist and juicy.

Ingredients:

Need 1 large 6 quart crock pot

1 lb baby back ribs (cut into small riblets)

1 lb chourico sausage (sliced into 1 inch slices)

1 lb blood sausage (cut into(if desired)

1 lb presunto, smoked shoulder ham, or salted pork belly cut into 2 inch strips

1 lb pig hocks or knuckles, pig ears etc. (optional)

1 small regular cabbage, savoy cabbage or any green leafy cabbage (cut into quarters)

2 carrots (sliced)

1 large onion finely chopped

2 large cloves garlic chopped

1/4 cup olive oil

2 bay leaves

1 teaspoon salt

2 or 3 large 32 oz cans cooked kidney beans

1 medium ripe crushed tomato

2 cups of chicken or vegetable broth

Preparation:

Day before salt the ribs and pig hocks or knuckles with 2 tablespoons of coarse salt. Leave overnight in the refrigerator to marinate. Note: You can leave the pork in salt for 3 days before cooking.

When ready to cook saute the onions, garlic and bay leaf with olive oil in a heavy saucepan for about 3 minutes.

Add the meats to the onion and brown on all sides.

Turn crock on high. Begin layering; onion mix, the meats, carrots, ham

Add the cans of beans.

Add the broth and tomato.

Top with the cabbage.

Be sure the lid covers the cabbage. Set the timer for 8 hours on high.

After 4 hours stir gently and lower heat to low.
After a few hours check the ribs and pork for doneness. The meat should fall off the bone but intact. The longer it cooks the more flavor it gets. You may need to cook the stew longer or it may be cooked depending on the heat of your crock pot.

Serve with white rice.

Appetizers / Main Dish / Photo Gallery / sandwich / Side Dish

June 17, 2015

Chourico a Cavalo – Chourico on Horseback

This is my husbands favorite sandwich. He is definitely a chouricoholic and never says no to anything with chourco! This recipe is simply easy to cook and the best part is it’s so delicious. A perfect easy dish for breakfast, lunch or dinner! Enjoy!

Ingredients:

1/2 small chourico sausage (sliced lengthwise)

1/2 small onion (finely sliced)

1 egg

2 tablespoons olive oil

1 teaspoon white wine

Salt & Pepper to taste

1 Portuguese roll or any favorite bread

Preparation:

In a small skillet on medium heat place 1 tablespoon of olive oil and heat until hot, but not smoky. Add the chourico and cook until golden brown and slightly crispy on both sides.

Remove from pan when done and add the onions. Cook onions on medium until golden brown stirring often. If the pan is to hot lower heat. I like my onions slightly undercooked but you cook them more or less to your preference.

Add the wine and cook for about 2 minutes stirring often. Remove onions from heat and set aside while you cook the egg.

Add the remaining 1 tablespoon of olive oil to a nonstick skillet on medium heat. When the oil is hot but not smoky, add the egg and fry until the edges are crispy. Lower heat if necessary.

Turn off heat and remove pan from burner.

Place the chourico on bread with the onions on top.

Add the fried egg on top of the onions and serve with the bread over it or on the side.

Appetizers / Photo Gallery / Recipes / Side Dish

September 10, 2013

Flaming Grilled Chourica – Chouriço Bombeiro

Chouriço Bombeiro

This appetizer creates a memorable cooking experience for your guests. The flaming chouriço creates a crispy browned skin and savory flavor. Chourico sausage is cured so don’t worry if think you haven’t cooked it long enough. Chourico sausage is cured so don’t worry if think you haven’t cooked it long enough. Serve with fresh crusty bread.

Recipe Ingredients:

1 Whole Linquica or Chourica Sausage

2 – 4 oz Whole grain – Alcohol (Preferably Portuguese)

1 Cooking Vessel – Assa Chourica Cookware

Long fireplace matches

Instructions:

Wash and dry the Chourica with paper towels. Place 2 oz of Alcohol in the bottom of the dish.

Make a few cuts into the top of the Chourica and place on cooking dish.

Light a match and slowly light the alcohol.

Let the flames cook the Chourica until crispy. *Caution* Do not touch flames

Turn the Chourica over to cook the other side if desired.

If the flames die out before the Chourica is cooked, start the process over!

Remove the Chourica onto a serving plate and serve in slices.

Serve with Portuguese bread such as Papo Seco, Caseiro, or Milho!

Enjoy!

Flaming chourico image credit: golisbon.com

Holiday Recipes / Photo Gallery / Recipes / Side Dish

November 30, 2012

Gaspar’s – Portuguese Sausage Since 1923

Gaspar’s……”The Portuguese Sausage that the whole world can enjoy!”

“You don’t have to be Portuguese to love Linguica and Chourico”

When Manuel A. Gaspar emigrated from Portugal to the United States in 1912, he brought with him a desire for a better way of life, as well as his skill and recipes for making those traditional Portuguese smoked sausages (Linguica and Chourico).

Little did he realize then, that four generations later, the Gaspar family would still be making those delicious sausages according to his original recipe and standards of quality.

For nearly a century Gaspar’s Sausage Co., Inc. located in North Dartmouth, MA. has been recognized as the largest manufacturer of Portuguese smoked sausage in the United States. It has become the largest manufacturer of Portuguese sausage in the country, producing well over three million pounds each year.

Located in Southeastern Massachusetts, the name Gaspar has become synonymous with sausage.

Today, this family owned business continues in the same tradition of its patriarch by producing their Linguica and Chourico according to this time-tested recipe.

Gaspar’s Linguica and Chourico are readily available at all major supermarket chains throughout New England and can also be found in parts of New York, Virginia, Pennsylvania, North Carolina, Florida and Bermuda.

Today, all of Gaspar’s products can be enjoyed anywhere in the United States through the company’s mail order/Internet division.

So, whether you’re originally from New England or simply someone whose taste buds enjoy the unusual, call Gaspar’s at 1800-542-2038 and indulge yourself or someone special with a truly delectable experience. You’ll be glad you did!!

Be sure to visit Gaspars’ website where you’ll find some of their favorite recipes and other products such as Portuguese Sweet Bread and Portuguese Muffins!

Order products online at www.linguica.com

LINGUICA: Similar to kielbasa but with its own unique flavor, Linguica (pronounced lin-gwee-sah) is a mild pork sausage still manufactured according to an old Portuguese recipe. It is a fine blend of lean pork with a mixture of such basic spices as vinegar, salt, paprika and garlic. Stuffed into a natural casing, Linguicais then smoked until the special flavor and federally required temperatures are reached. Gaspar’s Linguica comes in many shapes and sizes. The Linguica franks and patties are great on the grill, and the Bite Size cocktail franks make a great appetizer. It even comes ground which makes a great pizza topping!

CHOURICO: Made from the same good meats as Linguica, Chourico (pronounced shoor-reese) has a heartier spiced flavor. Its main difference from Linguica is that it is a hot sausage whereas Linguica is mild. Gaspar’s Chourico is available in mild, regular and extra hot versions and the regular is available as round patties, franks, and ground in addition to the traditional sausage shape!

TURKEY LINGUICA & CHOURICO: For those looking for a low fat option without sacrificing the classic flavor, Gaspar’s also makes Turkey Linguica & Chourico. containing low fat turkey meat instead of pork!

ANDOUILLE, KIELBASA, SALPICAO & MORE: Gaspar’s is more than just Linguica and Chourico. we make some other great sausage products as well! Our other offerings include Andouille, Kielbasa, Salpicao, Chourizos and Morcela. (available seasonally)

GIFT PACKS: If you are looking to try a variety of our products or would like to send a great gift to a friend or relative please take a look at our pre-selected gift packs combining the most popular varieties of products! (Available ONLINE only)

GASPAR’S SAUSAGE COMPANY, INC.
384 Faunce Corner Road,
North Dartmouth, MA 02747-1257

Order products online at www.linguica.com

Phone: 1-800-542-2038

Here’s a favorite “Flaming Chourica” Recipe just in time for the Holidays!

Chouriço Bombeiro

This appetizer creates a memorable cooking experience for your guests. The flaming chouriço creates a crispy browned skin and savory flavor. Chourico sausage is cured so don’t worry if think you haven’t cooked it long enough. Chourico sausage is cured so don’t worry if think you haven’t cooked it long enough. Serve with fresh crusty bread.

Recipe Ingredients:

1 Whole Linquica or Chourica Sausage

2 – 4 oz Whole grain – Alcohol (Preferably Portuguese)

1 Cooking Vessel – Assa Chourica Cookware

Long fireplace matches

Instructions:

Wash and dry the Chourica with paper towels. Place 2 oz of Alcohol in the bottom of the dish.

Make a few cuts into the top of the Chourica and place on cooking dish.

Light a match and slowly light the alcohol.

Let the flames cook the Chourica until crispy. *Caution* Do not touch flames

Turn the Chourica over to cook the other side if desired.

If the flames die out before the Chourica is cooked, start the process over!

Remove the Chourica onto a serving plate and serve in slices.

Serve with Portuguese bread such as Papo Seco, Caseiro, or Milho!

Enjoy!

Flaming chourico image credit: golisbon.com

Holiday Recipes / Recipes / Side Dish

February 9, 2012

Chourico Brushetta

There’s a common bond with most great chefs. It’s a passion for food that began when they were young, and with a mentor who would become their inspiration. Like many of us, Chef Ricardo Costa of East Providence Rhode Island, grew up with Portuguese culture and dishes prepared by his mother who shared her love through her cooking. “I learned many recipes and techniques from my mother, she was my inspiration to become a chef.” He said. The love for his mother’s food turned into a passion and latter led Chef Costa to receive a degree in Culinary arts & Culinary Entrepreneurship at Johnson & wales university.

The accomplished chef is also a Third degree black belt in Shaolin Kenpo Karate and a Certified Personal trainer. He launched “Chef Ricardo” personal chef, cooking services. His focus is: Healthy Alternatives, Clam & Lobster Boils, International Cuisine, and Vegetarian & Vegan. “I’ve done many cooking demonstrations at fitness centers, senior centers, wine shops, and civic groups. I want to promote fitness and healthy eating.”

He launched his own cooking show on community TV called “The Lighter Side of Life” which aired on a local community channel in the City of Uxbridge Ct. The chef has been working on new episodes for the show will be back some time this year.

The next time you need a personal chef call Chef Costa at rickyfeedstheworld@yahoo.com – 401-225-0865

Here’s a great recipe that he shared with me!

Red Pepper and Chorizo Bruschetta

Ingredients

4 tbsp extra virgin olive oil
250 gr (about 1 cup) spicy Spanish chorizo, sliced into 1 cm (1/2 inch) rounds
1 medium onion, peeled and thinly sliced
1 teasp Spanish smoked paprika
6 red peppers cored and thinly sliced
1 large red chili, seeded and finely chopped (optional)
3 garlic cloves, finely chopped
1 small twig fresh oregano, finely chopped
salt and pepper to taste
3 tbsp sherry vinegar
60 gr ( about 1/4 cup) fresh chopped cilantro, coarsely chopped
4 large slices of Italian or sourdough bread toasted

Preparation

Heat olive oil in a heavy skillet over high heat. Add chorizo rounds and sauté, stirring once in a while, until nicely browned, about 2-3 minutes. Add the sliced onion and sauté for 5 minutes longer. Add the Spanish paprika and the sliced peppers. Lower heat to medium and cook for another 5 minutes or until peppers start to soften. Add the chili, garlic and oregano. Taste for salt and pepper.

Set heat to low and cover the saucepan. Braise pepper-onion mix for about 15 minutes. Peppers should be soft but not disintegrating. Leave enough sauce to coat the peppers. Season with sherry vinegar. Taste again for salt and pepper. Just before serving stir in the chopped cilantro. Spoon over the toasted bread. Serve on its own or accompanied by greens.

Appetizers / Main Dish / Photo Gallery / Recipes / Side Dish

January 19, 2012

Chourica or Sausage Bread With Caramelized Onions and Peppers!

This bread is simply amazing and it will be one of favorite party foods! It’s savory, a little spicy and the crust is golden and crispy. You can use hot or mild sausage depending on your taste. You can also use Portuguese chourica or linguica. Pick up ready made pizza dough at your local supermarket or make it from scratch.

Ingredients:

2 pounds Hot Italian Sausage, Sweet Sausage or Chourico

2 large onions (sliced)

1 Roasted Red pepper (sliced)

2 pounds pizza dough

1 teaspoon oregano

1 teaspoon Italian seasoning

1 8 0z package of your favorite shredded cheese

Grated Parmesan cheese

Marinara Sauce (optional)

Instructions:

Put your pizza dough in a large bowl and let it rise for about 1/2 to 1 hour.

In a large skillet on high heat, add the sausages and 1 cup of water. Bring to a boil piercing sausages as they cook until all of the water evaporates.

Turn heat to low and continue cooking sausages until they brown a little. (Drain off fat if needed).

Add onions and peppers to the sausages and cook for about 5 minutes. Remove the sausages, slice and return them to the pan.

Cook for another few minutes until the onions are golden caramel colored. Add oregano and seasonings, stir and set aside to cool.

Meanwhile roll out the pizza dough to desired length for flat bread or you can make 1 large or 2 medium size breads.

Preheat oven to 400 degrees.

Spread the sausage and onions mixture evenly over the dough. Add cheeses.

Cook for about 20 to 30 minutes or until golden brown.

Note: Flat breads will take less time to cook, approximately 15 minutes.

Serve with or without Marina Sauce for dipping.

Enjoy!

Holiday Recipes / Main Dish / Photo Gallery / Recipes / Side Dish

August 4, 2010

Zucchini Parmesan Rounds

Photo July 2015

Hi everyone,

It’s zucchini harvest season. I’ve made zucchini breads, fried zucchini and all kinds of casseroles but his following recipe is my family’s favorite zucchini recipe and I know it will be yours too.

It’s great for those of you on low carb diets because it uses no pasta!

You can substitute the zucchini for eggplant in the fall & winter and make it all year long.

Ingredients:

6 extra large zucchini

1 Jar of your favorite pasta sauce or a can of chopped tomatoes with Italian seasonings

1 cup low fat cottage cheese, or low fat ricotta cheese

1/2 cup flour

1 cup Italian bread crumbs

Chopped fresh basil – 1/4 cup

1 tsp salt

1 tsp pepper

1 tsp garlic powder

8 oz of mozzarella (or any kind you prefer)

8 oz Parmesan or Pecorino cheese for shredding

Instructions:

Preheat oven to 400.

Slice the zucchini into round 1/2 inch slices, place them in a large bowl and coat them with salt, pepper, and the garlic powder.

Let them sit for about 5 min., then strain any water from the bowl. Mix bread crumbs with flour and lightly coat each zucchini slice.

You can just toss the flour mixture into the bowl and toss them, or use a plastic bag.

Layer the zucchini slices on a well greases cookie sheet and cook them for about 10 – 15 min or until cooked.

Gently check one slice by lifting one with a spatula. I like a golden coating on the bottom, but you can cook them to your taste.

If you prefer a crispier zucchini you can also fry them in hot oil. I prefer to bake them to save calories.

Coat the bottom of a lasagna pan with a small amount of pasta sauce, then start layering like a lasagna: zucchini, basil, cheeses, sauce, until you end up with cheese and sauce on top.

Shred the Parmesan cheese on top, cover with foil and bake for about 25 minutes.

Let it rest for about 10 minutes before serving. It’s just like lasagna, and even better the next day.

You can serve it with a salad, or a side of pasta if you prefer.

Enjoy!

Tia Maria