Tagged: Sausage

Recipes

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.


Appetizers / Chouico / Holiday Recipes / Photo Gallery / Recipes

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

 

Main Dish / Photo Gallery

Ziti and Sausage Bake

Dinner was never so easy! Your family will love this Ziti Sausage Bake so much that you’ll be making all year long. I used a combination of sweet and hot sausage, or Portuguese Chourica sausage for a variety of flavor in every bite. You can also make this dish ahead of time and pop it in the oven just 30 minutes before serving.

Sausage ingredients:

2 pounds combination of sweet and hot Italian sausage

1 large onion (sliced thinly)

1 medium red bell pepper (sliced thinly)

1/2 cup water

1/2 cup red wine

Bake ingredients:

1 pound package of Ziti

1 and 1/2 cups of ricotta cheese

1 and 1/2 cups of shredded mozarella or your favorite cheese

1/2 cup grated parmesan cheese

2 tablespoons chopped fresh basil

2  teaspoons dry oregano

1 32 oz can of crushed tomatoes with garlic and Italian seasonings

1 t0 2 cups of marinara or your favorite pasta sauce ( depending on how much sauce you like)

Prepare Sausage:

Place the sausages in a large skillet and add the water and wine. Bring to a boil and cook for about 10 minutes on medium heat turning them over and piercing with a fork to cook evenly. After 10 minutes, remove any excess liquid from the pan. Slice the sausages and add the onions and red bell pepper to the same pan. Cook for about 5 – 10 minutes until the sausages are cooked and the onions are golden stirring once in a while. Add the crushed tomatoes and sauce, cover and let simmer on low for about 5 minutes.

Meanwhile cook pasta and set aside until ready to assemble.

Assemble Bake:

Place half the pasta in a large deep dish baking pan. Mix the Ricotta cheese with 1 tablespoon of basil and spread over pasta.

Spread 1/2 of the sausage mixture over pasta and top with 1/2 of the mozzarella cheese.

Pour the remaining pasta evenly over the sausage. Top with the remaining sausage and the rest of shredded cheese. Sprinkle with the basil, oregano and Parmesan cheese.

Bake slightly covered with foil for about 30 minutes at 350 degrees until the bake is hot and golden on top. Uncover during the last few minutes if you want a slightly crispy top.

Serve with crusty bread and a salad. Enjoy!

Main Dish / Photo Gallery / Recipes / Side Dish

Grilled Sausage with Roasted Red Peppers and Onions

I make this often with pasta, and roasted potatoes. I make a double batch for the week since they make great subs, hoagies, grinders or what ever you call them in your area! lol

Ingredients:

2 lbs uncooked Hot or Sweet Sausage

*You can also use Chourica but skip the pre-cooking

1/2 cup red wine

1/2 cup water

Peppers and Onions:

2 large onions (sliced)

1 Jar of Roasted Red peppers (drained and sliced)

1 tablespoon olive oil

4 cloves garlic

1/4 tsp salt

1/2 tsp pepper

1 tablespoon white wine

Instructions:

Rinse sausages and place in a large skillet on medium heat. Add the wine and water, and let boil for about 10 minutes. Pierce and turn them as they cook. Lower heat as needed and let them brown on all sides for another 10 minutes or until cooked.(slice through one to test)

Remove the sausages from the skillet, add the olive oil and cook the onions and garlic until translucent. Add the wine and let cook a few minutes. Add the peppers to heat through. Season with the salt and pepper.

Add the sausages back into the skillet to heat through and serve.

Holiday Recipes / Photo Gallery / Recipes / Side Dish

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

 

 

 

 


 

 

 

 

 

 

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

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!