chourico – Tia Maria's Blog

August 19, 2021

Sheet Pan Sausage Bake

Sheet Pan Sausage Bake is an everyday go-to dish. One pan is all you need to bake and serve! It’s a side dish or main dish.

You can mix up the ingredients by using sweet potatoes or other vegetables like using broccoli in the image below.

Taste Portugal Seasoning mix order here on Lisbon Blue Esty shop

Ingredients:

2 pounds Italian sausage or (**chourico/linguica – Portuguese sausage – see instructions for cooking**)

1 pound white or sweet potatoes (skin on, cut into cubes or wedges)

1 pound fresh or frozen brussel sprouts

1 pound baby carrots

2 tablespoons olive oil

1 large onion (chopped)

1 large red bell pepper (chopped optional)

1 1/2 or 2 tablespoons my Taste Portugal Seasoning mix order here on Lisbon Blue Esty shop

Preparation:

Place all ingredients in a large bowl. Mix well to coat. Place in a large slightly greased sheet pan.

Cook at 400 degrees F. for about 1 hour or longer until sausage is crispy. Note: Add chourico during last 30 minutes of cooking if you use chouriço. Shake pan once in a while to stir. Use a spatula to turn over. I like a crispier bake so cook longer if needed.

Recipes

August 6, 2021

Chourico and Egg, Egg Rolls

Ingredients:

1 package of egg rolls wrappers (about 25)

1 pound of chourico or breakfast sausage (chopped finely)

1 dozen eggs (beaten)

1 small onion (minced)

1/2 cup shredded cheese

1 egg (beaten with 1 teaspoon water)

1 tablespoon olive oil

2 tablespoons parsley (minced)

salt and pepper to taste

hot sauce or piri sauce for garnish (optional)

cooking spray (for baking or air frying)

vegetable oil for frying

Preparation:

Heat the olive oil in large saute pan. When the oil is hot add the onion and chourico and cook for a few minutes until slightly crispy. Add the eggs and mix. Let cook while mixing to make a scramble. Add desired salt and pepper. Add piri piri if you want it spicy.

When cooked add parsley and mix in. Set mixture aside to cool.

Baking:

Preheat oven at 350 degrees F. Place 2 – 3 tablespoons of the filing in center of the wrapper and fold in the ends toward the center. Brush edges with egg wash. Fold in sides and roll like a jelly roll. Repeat.

Coat a baking pan with cooking spray and place the rolls evenly in pan. Brush tops of the egg rolls with cooking spray. Cook for about 12-15 minutes or until golden brown.

You may need to turn the egg rolls over to get all side crispy but this is optional.

Note: You can also fry them in hot oil until golden.

Frying:

Fry in oil for about 5-8 minutes until very golden crispy. Place on paper towels to absorb any grease.

Air Frying:

Spray prepared egg rolls with cooking spray on both sides. Cook at 400 degrees for about 8-10 minutes turning them over half way into cooking process.

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

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 / Chouico / Holiday Recipes / Photo Gallery / Recipes

January 31, 2019

Portuguese Chouriço/Pigs in a Blanket

**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.

pigsinablanket

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

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

June 20, 2017

Portuguese Shrimp Bake

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)

3 tablespoons chopped parsley for garnish

CLICK IMAGE TO ORDER:

https://amzn.to/404B2V2

Preparation:

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.

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

November 17, 2016

Portuguese Chourico Bread with Ham, Peppers and Onions

Are you drooling yet? My family went crazy when I made this bread and it disappeared the same day! I barely had a chance to take the photo of the finished bread for this post.

Making this bread is simple and you can substitute any meats you have on hand. Feel free to use more varieties of meats. I had a few slices of salami, so I added them. I used store bought fresh pizza dough from the market but you can follow the recipe below and make your own.

I suggest you make 2 and save one for the next day. It’s also a perfect treat to bring along for your next party this Holiday Season! 🙂

Watch this video of the bread fresh out of the oven!

Ingredients:

1 + 1/2 pound of store bought pizza dough or make your own (recipe below)

1 small chourico or linguica sausage (cut into thin slices)

3 or 4 slices of ham (cut into strips)

3 slices of salami (optional, cut into strips)

1 medium onion (sliced)

1 medium red pepper (sliced)

1 cup of shredded cheese

1 tablespoon plus 1 teaspoon olive oil

1 tablespoon of coarse corn meal

Pizza Dough

3 1/2 cups of flour

1 teaspoon sugar

1 envelope instant dry yeast

2 teaspoons salt

1 1/2 cups warm water

2 tablespoons olive oil

In a medium bowl mix the dry ingredients. Add the water and oil and mix until a ball forms. It you find the dough too sticky add more flour. Grease a large bowl with olive oil and add the dough rolling it to coat with the oil. Cover with plastic wrap, cover with a warm towel, and place in a warm place for about 1 hour until the dough doubles in size.

Preparation:

Preheat oven to 425 degrees F.

Saute the onions and peppers for a few minutes in 1 tablespoon olive oil until translucent and set aside to cool

Roll out the dough into a large rectangle. Add a layer of onions followed by a layer of meat.

Top with cheese.

Begin gently rolling the dough evenly.

Sprinkle the corn meal on a large sheet pan or pizza pan. Place the bread on pan. Brush with a little olive oil.

Cook for 20 minutes or until the bread is golden and crispy.

Let cook slightly before cutting. Take a bite and start drooling! Enjoy!

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 / Photo Gallery / Recipes

August 11, 2015

Portuguese Panzanella with Chourico and Presunto

Never throw away your day old bread. Make this Panzanella salad. Simply cut the bread into 1 inch cubes, coat with a little olive oil and your favorite seasonings and cook in your oven for a few minutes until crispy. This salad is easy to make and you can substitute the meats with any you prefer. Enjoy!

Ingredients:

Chourico sausage (thinly sliced)

Presunto (Prociutto * thinly sliced and chopped)

Tomatoes (cut into chunks)

Cucumbers (cut into chunks)

Apple (cut into chunks) This is optional

Cheese (cut into small cubes)

Red Onions (sliced thinly)

Olive oil

Red wine vinegar or Balsamic vinegar depending on your preference

Salt

Pepper

Basil (chopped)

Crusty Bread cut into cubes or store bought croutons

Preparation:

Place the tomatoes, cucumbers, tomatoes, chourico, presunto, and onions in a deep salad bowl.

Make dressing by mixing equal parts oil and vinegar and then add salt and pepper to your taste in a small jar and shake well.

Pour dressing over the salad. Top with basil and the croutons.

Note: Make the salad ahead of time and store in the refrigerator before adding the dressing if you want to serve it later in the day.

Main Dish / Photo Gallery

July 3, 2015

Chourico and Egg Flat Bread

**Find this recipe in my Taste Portugal More easy Portuguese recipes cookbook.**

When you take one bite of this flat bread you’ll taste the delicious savory flavor of the chourico and eggs breakfast that you enjoy on weekend mornings!

This flat bread is my husbands new favorite! He loves everything with chourico and, he’s also is a pizzaholic so its a perfect combination for his taste buds. He did request more eggs on top the next time I make it! Now he wants me to make a flat bread out of his other favorite dish, Carne Alentejana! I better get experimenting. Enjoy!

Find this recipe along with recipe for dough in my Taste Portugal More easy Portuguese recipes cookbook.

Ingredients

1 lb of pizza dough (find recipe on this blog)

1/2 to 1 whole chourico or linguisa sausage cut into spices

eggs (as many as you want for topping pizza)

1 small onion (thinly sliced)

1 clove garlic (finely minced)

1 or more cups shredded cheese (any favorite)

2 tablespoons chopped fresh basil

2 teaspoons olive oil

Fresh cracked pepper

1/4 cup Shredded Parmesan cheese