Portuguese Blood Sausage Recipes

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PORTUGUESE SAUSAGE AND BEAN STEW



Portuguese Sausage and Bean Stew image

Provided by Aida Mollenkamp

Categories     main-dish

Time 14h10m

Yield 8 to 10 servings

Number Of Ingredients 13

1 pound dried kidney beans or great Northern beans, rinsed and picked over or 2 (15- ounce) cans or kidney beans
8 ounces sliced smoked bacon, optional
8 ounces Spanish chorizo (cured spicy pork sausage), kielbasa or other spicy sausage, cut into 1/4-inch-thick coins
1 large yellow onion, roughly chopped
4 medium garlic cloves, thinly sliced
1/4 cup tomato paste
2 medium Yukon gold potatoes, cut into 1/2-inch pieces
4 cups water
1 (28-ounce) can diced tomatoes
2 tablespoons honey
1 tablespoon sweet paprika
2 teaspoons kosher salt, plus more for seasoning
1 medium bay leaf

Steps:

  • If using dried beans, add the beans to a large bowl, cover by 2 inches with cold water and let soak for at least 8 hours, or overnight. Drain and set aside. If using canned beans, drain and rinse.
  • Add the bacon, if using, to a large, heavy-bottomed pot over medium heat and cook until browned and crisp, about 10 minutes. Remove the bacon and set aside. Discard all but 1 tablespoon of the fat and return the skillet to the stovetop. Add the sausage and cook until browned. With a slotted spoon, remove the sausage to a bowl and reserve.
  • Discard all but 1 tablespoon of the fat from the skillet and return to the stove over medium heat. When the fat shimmers, add the onion and garlic, stir to coat in fat, and cook until golden brown, about 4 minutes. Stir in the tomato paste and cook until fragrant, about 30 seconds.
  • Add the potatoes and stir to coat in the tomato paste. Add the beans, chorizo, and all remaining ingredients, except the bacon, and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the flavors have melded and the dried beans are cooked through, about 1 to 1 1/2 hours. Crumble the bacon into beans, and season with additional salt, if needed. Remove the bay leaf, transfer the beans to a serving bowl and serve.

PORTUGUESE SAUSAGE SOUP



Portuguese Sausage Soup image

This is an easy and fun soup to make that is full of flavor from Portuguese linguica sausage. It's delicious served with warm, crusty bread!

Provided by Pat-Perry

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 15

2 tablespoons olive oil
3 medium Yukon Gold potatoes, diced
1 large sweet onion, chopped
½ cup diced carrots
½ cup diced celery
3 cloves garlic, chopped
salt and ground black pepper to taste
¼ teaspoon red pepper flakes, or more to taste
1 bunch kale, stems removed and leaves chopped
2 bay leaves
5 cups chicken broth
½ pound linguica sausage, diced
½ pound chorizo sausage, diced
1 (14 ounce) can diced tomatoes
1 (14 ounce) can garbanzo beans, with liquid

Steps:

  • Heat oil in a soup pot over medium heat until it sizzles, about 1 minute. Add potatoes, onion, carrots, and celery. Cook and stir for 3 to 4 minutes. Add garlic, salt, pepper, and red pepper flakes. Stir for another 2 to 3 minutes.
  • Add kale and bay leaves to the pot. Cover and let kale wilt for 2 to 3 minutes.
  • Add chicken broth, linguica, chorizo, tomatoes, and garbanzo beans with their juices to the pot and bring to a boil, about 5 minutes. Reduce heat to medium and simmer until veggies are tender, about 15 minutes more.

Nutrition Facts : Calories 447.5 calories, Carbohydrate 31.7 g, Cholesterol 53.7 mg, Fat 26.6 g, Fiber 5.2 g, Protein 20.5 g, SaturatedFat 8.8 g, Sodium 1713.2 mg, Sugar 3.3 g

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