Portuguese Prosciutto And Chourico Stuffed Bread Recipes
PORTUGUESE PROSCIUTTO AND CHOURICO STUFFED BREAD
This is a different and lovely bread to serve as a snack or with "Caldo Verde" (Portuguese Kale soup), salad or any meal of your choice. The "Chourico" is pronounced "Chureeso" and is different than the Mexican chourizo. It's a delicious sausage and I remember my parents making it from scratch, back in the old country when they slaughtered the hog. If you live near a Portuguese ethnic area, there should be no problem finding this sausage, but of course you can use any sausage of your choice.
Provided by ForeverMama
Categories Yeast Breads
Time 3h30m
Yield 1 9 x 13, 10-15 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, pour in warm water and dilute yeast. Let stand until yeast is dissolved and slightly bubbly.
- Gradually add flour, salt and eggs, one at a time, and mix thoroughly adding the melted butter and olive oil. Continue to mix until dough pulls from bottom of the bowl.
- Turn out onto a floured surface and knead well. Shape into a ball. Place in a lightly greased bowl. Turn once.
- Cover and let rise in a warm place, away from drafts, until doubled in size.
- Punch down dough. Knead well with floured hands.
- Divide the dough into thirds.
- Roll out one of the thirds, big enough to fit into the bottom of a well buttered 9" x 13" baking pan.
- Cover the dough with half of the prosciutto and half of the chourico.
- Roll out 2nd part of the dough and place over meats. Cover the dough with the remaining half of the meats.
- Roll out 3rd part of the dough and cover.
- Press dough firmly all around edges. Cover dough and let rise 1/2 - 1 hour or until doubled in size.
- Brush dough with beaten egg yolk.
- Bake in a preheated 375 degrees Fahrenheit for about 30-45 minutes or until nicely golden.
- Allow bread to cool. Cut into serving size pieces.
- NOTE: If Portuguese chourico sausage is unavailable in your area, use any other garlic smoked sausage.
Nutrition Facts : Calories 766.9, Fat 36.6, SaturatedFat 17.3, Cholesterol 291.9, Sodium 1229.5, Carbohydrate 82.5, Fiber 3.2, Sugar 0.5, Protein 24.8
TEIXEIRA'S CHOURICO BREAD STUFFING
This is a simple but delicious bread and sausage stuffing using Portuguese Chourico. Note: You can substitute Linguica if Chourico is unavailable. The bread should be your standard $0.99 sandwich style bread, nothing more fancy.
Provided by Thevenin
Categories Pork
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Open the bread bags and leave out for 48 hours. You can skip this step if you don't have the time and instead lightly toast both loaves to dry them.
- Tear the bread into small (nickle to quarter sized) chunks and set aside in a large baking pan. The disposable foil 18" x 13.25" pans w/ cover work well for this.
- Pre-heat oven to 350 degrees.
- Grind the chourico, onion in a food processor or finely chop it by hand. Do not liquefy!
- Melt butter in large skillet over low heat.
- Add chourico, onion, salt and seasoning to butter and saute.
- Add milk to chourico mixture.
- Pour the entire mixture over the bread in baking pan. Combine thoroughly. Start by tossing the mixture and as soon as the butter/sausage cools to a workable temperature combine by hand. The bread should be entirely coated with no dry spots.
- Spread the mixture evenly around the pan and bake uncovered for 25-30 minutes. The stuffing should start to brown on the top.
Nutrition Facts : Calories 631.4, Fat 41.5, SaturatedFat 19.4, Cholesterol 96.3, Sodium 1507, Carbohydrate 43.3, Fiber 3.9, Sugar 4.7, Protein 22.2
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