Easy everyday suggestions for enjoying
Amaral’s Portuguese Sausage
1. Cut into 3 – inch pieces, brown in a skillet, and use in
spaghetti sauce.
2. Cut into rings ¼ - inch thick home-made pizza.
3. Cut into 4-6 inch pieces, fry or boil for ten minutes, place in sub
rolls, wrap in foil, place in preheated over for ten minutes.
4. Cut into ¼ inch pieces, sauté, serves as hors
d’oeuvres.
5. Cut into ¼ inch pieces, sauté in skillet using
Portuguese Sausage with onions, peppers, add tomato sauce, place in a roll for
a quick sandwich.
6. Portuguese style Western – Cut in ¼ inch pieces,
sauté with peppers and onions, beat fresh eggs, add to peppers, onions,
and sausage: cook until solid.
7. Place in a boiled dinner as is.
8. When roasting meat, add 1 pound for flavoring.
9. For breakfast with eggs.
10. When baking beans, add 3 – inch pieces for flavor.
11. When roasting chicken, place 1 pound inside chicken for added
flavor.
12. Package of frozen bread dough: follow directions for baking. Cut
Portuguese Sausage into 4 – 5 inch pieces, boil or fry for ten minutes,
cut bread dough into 6-7 inch pieces, flatten bread dough, take Amaral's
linguica, place on dough and roll, bake in over until bread is done.
Preheat oven to 425º. Wash and dry mushrooms. Remove stems and chop. Melt butter. Add stems, onion and linguica. Simmer until onion is transparent. Add cracker crumbs. Stuff mushroom caps. Sprinkle with Parmesan cheese.
Bake 15 minutes at 425º.
PORTUGUESE SAUSAGE STUFFING
1 pound Ground Linguica (mild) or Ground Chourico (spicy)
1/4 cup butter
2 onions, finely chopped
3 ribs celery, finely chopped
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh sage
2 tablespoons chopped fresh parsley
8 cups cubes of day-old bread or large package of stuffing mix
2 cups turkey or chicken stock
Salt and freshly ground black pepper
Heat a large skillet over medium high heat. Place ground linguica/chourico in skillet. When the sausage is browned and cooked, transfer it to a plate. Drain the oil.
In the same skillet, melt the butter. Add the onions and saute until golden. Add the celery and cook for 5 minutes. Add the thyme, sage and parsley and mix well. Return the sausage to the skillet, add the bread and toss together. Add enough stock to moisten the mixture. Season to taste with salt and pepper. Use to stuff a turkey or bake in a casserole at 350 degrees for 30 minutes.
LINGUICA/CHOURICO PIZZA CUPS
1 can (12 oz.) refrigerated biscuits (10 biscuits)
1/2 lb. ground linguica or chourico
1 jar (14 oz.) Ragu® Pizza Quick Sauce*
1/2 cup shredded mozzarella cheese (about 2 oz.)
Total Time: 35 min Servings: 4
Preheat oven to 375°. Evenly press each biscuit in bottom and up sides of each cup in 12-cup muffin pan; chill until ready to fill.
Cook linguica/chourico in 10-inch skillet over medium-high heat; drain. Stir in Sauce and heat through.
Evenly spoon beef mixture into prepared muffin cups. Bake 15 minutes. Evenly sprinkle linguica/chourico mixture with cheese and bake an additional 5 minutes or until cheese is melted and biscuits are golden. Let stand 5 minutes before serving. Gently remove pizza cups from muffin pan and serve.
BEEF AND CHOURICO NACHOS
1 lb ground beef
1/2 lb chourico sausage, chopped in small pieces
4 cloves garlic, minced
1/2 tsp cumin
1/2 tsp chili powder
salt to taste
1 bag of nachos
1 jalapeno pepper, chopped
2 cups of southwest cheese (cheddar, mozzarella, monterey jack cheese, seasoned with chipotle and chili peppers)
In a large skillet cook the ground beef until it's no longer pink. Add cumin, chili powder, salt and mix.
Add garlic and chourico sausage and cook for another 5 minutes.
On a pizza tray start with a layer of nachos. Top with half the meat mixture and top 1 cup of cheese and half the jalapeno pepper. Repeat with another layer of nachos, meat, cheese and jalapenos.
Bake for 5 to 10 minutes or until the cheese has melted.
CABBAGE SOUP
1 lb stew beef 1 lb Amaral's linguica 1 lb chourico 1 can
kidney beans 1 large can tomatoes 1 large onion 2 ½ to 3 lbs
cabbage
Brown onion & stew beef, then add Amaral's linguica & chourico
(taking the skin off both) cut in small pieces. Brown a little, add water, and
let simmer. When almost cooked, add cabbage, cut in desired pieces. 15 minutes
before cabbage is done, add can of kidney beans, and large can of tomatoes,
salt and pepper.
HOLIDAY TURNOVERS
8 oz. Amaral's linguica, cooked and crumbled 1 cup shredded sharp
cheddar cheese ¼ cup chopped celery 1 tsp chopped chives
Enough mayonnaise to moisten 1 can baking powder biscuits Margarine,
melted Grated Parmesan cheese
Combine Amaral's linguica, cheddar cheese, celery, chives & enough
mayonnaise to moisten; toss lightly. Pat or roll each biscuit into a 4-inch
oval; place on greased baking sheet. Place about ½ tbsp. of Amaral's
linguica mixture on each biscuit. Fold biscuits in half to form turnovers; seal
edges with a fork & prick tops. Brush tops with melted margarine; sprinkle
with grated Parmesan cheese. Bake at 400 degrees, 15 minutes or until golden
brown.
AMARAL'S LINGUICA PIZZA
6 English muffins, split in half Amaral's linguica, sliced thin
Pizza sauce Grated mozzarella cheese Cover muffins with pizza sauce,
place slices of Amaral's linguica on top, & cover with cheese. Broil about
10 minutes in broiler.
AMARAL'S LINGUICA DREAMS
1 lb Amaral's linguica ground separately 1 bell pepper –
chopped fine 3 stalks celery – chopped fine 1 large onion –
chopped fine
Put Amaral's linguica into a large skillet and add 1 cup ketchup. Simmer
15 to 20 minutes. Add remaining ground ingredients and simmer for 30 minutes
Serve on fingertip rolls.
BAKED AMARAL'S LINGUICA
In a roasting pan combine:
1 lb Amaral's linguica, cut in 3-inch pieces 1 med. onion sliced
1 tsp salt Dash pepper 1 can tomatoes 1 can water 4 medium
potatoes 2 carrots (optional)
Bake at 400 degrees ½ hour, turn potato & Amaral's linguica
over, and bake ½ hour more or until potato is done. You may have to
add a little water if Amaral's linguica gets too dry.
AMARAL'S LINGUICA CASSEROLE
1 med. green pepper - chopped 1 med. onion - chopped 1 lb
Amaral's linguica 4 med. tomatoes or 1 lb canned tomatoes 1 egg 1
box macaroni shells – 1b 8 oz Velveeta cheese 1 ½ cups
evaporated milk
Cut up Amaral's linguica in small pieces & sauté along with
green peppers & onions, until peppers are cooked. Add tomatoes and cook
until bubbly. Cool macaroni according to directions, drain. In 2 qt. casserole,
combine Amaral's linguica mixture with drained macaroni. Beat egg, add to milk.
Pour over casserole, cut cheese in small pieces, & mix. Bake uncovered 30
to 35 minutes.
MUSHROOMS & AMARAL'S LINGUICA
Peel skin off 1 lb of Amaral's linguica & cut into little pieces.
Add 1 good size onion, chopped, 1 good size green pepper chopped, and 1 can of
mushrooms. If preferred, you can also add 1 lb hamburger. Simmer everything
slowly stirring occasionally until cooked. Season if necessary. Serve with
Portuguese bread or rolls. Also can be served over rice.
MEAT LOAF
1 lb Amaral's linguica - ground 1 lb ground beef ¾ cup
ground pork (optional) ¼ cup minced onion 1 cup cracker or bread
crumbs 2 eggs, beaten Salt & pepper to taste
Mix well about 1 cup milk to a firm consistency. Spread in a loaf
pan. Bake at 350° degrees for ¾ hour.
Suggested Links to aid in your Portuguese Culinery
Delight:
LINGUICA STUFFED MUSHROOMS
Easy everyday suggestions for enjoying
Amaral’s Portuguese Sausage 
LINGUICA STUFFED MUSHROOMS