Portuguese Sausage Popcorn Muffins Recipes

PORTUGUESE MUFFINS - BOLO LEVEDO

Steps:

• In a small bowl, dissolve yeast in warm water with a pinch of the sugar. Set aside to ferment, about 10 minutes.
• Transfer the yeast mixture to a large bowl, and stir in the sugar, eggs, salt, flour, and milk until the dough comes together. Stir in the melted butter, then turn the dough out onto a floured surface, and knead for about 10 minutes, or until smooth and elastic. Cover dough with a cloth and set aside to rise until doubled in bulk, about 45 minutes.
• Divide dough into about 15 to 20 pieces, and shape them into flat round cakes about 1/2 inch thick. Place a cloth on the table and dust it with flour. Arrange the cakes on the cloth, allowing space for rising. Allow them to set for 1 1/2 hours.
• Place the cakes in a heavy ungreased skillet, and cook over low heat. Fry the cakes on each side until golden.

SAUSAGE PANCAKE MUFFINS

Steps:

• Preheat oven to 350°. Coat 48 mini muffin cups with cooking spray. Microwave sausages according to package directions; drain. Cut into small chunks; divide evenly among muffin cups., Whisk next 6 ingredients. In another bowl, whisk egg, milk, oil and honey until blended. Add to flour mixture; stir just until moistened. Pour batter over sausage chunks in prepared muffin cups., Bake until lightly browned, 15-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm, adding syrup if desired.

CAPPUCCINO MUFFINS

Steps:

• In a food processor, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving., In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved. Add the butter, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips., Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with espresso spread.

PORTUGUESE SAUSAGE SOUP

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.

PORTUGUESE FISHERMAN

Steps:

• In a small pot, over high heat, combine the sliced peppers, onions, and chicken broth and bring to a boil. Reduce the heat and simmer until crisp and tender, about 3 minutes.
• Add the chourico, linguica, vegetable juice, paprika, and cayenne pepper to the pepper mixture. Mix well. This can be made 1 or 2 days ahead and refrigerated.
• In a medium bowl, whisk the eggs with 1/4 cup water. In a large frying pan over medium heat, melt 2 tablespoons butter. Add the eggs and the spicy sausage mixture, along with the shredded cheese. Stir gently until the eggs are cooked and fluffy, about 5 minutes. Serve with toasted Portuguese English muffins.

PORTUGUESE SAUSAGE POPCORN MUFFINS

Steps:

• Sift flour, measure, and sift with baking powder, salt, and sugar.
• Add milk, popped corn, egg, and butter.
• Heat chourico in microwave for two minutes.
• Pat heated chourico with a paper towel to absorb grease.
• Add chourico, onion, and rosemary.
• Fill well-oiled muffin tins 2/3 full.
• Bake in hot oven (435 F) 20 minutes.
• Makes 12 muffins.
• Serve warm.

SPICY ITALIAN SAUSAGE MUFFINS

Steps:

• Remove sausages from casings, break into small pieces and fry in a skillet until cooked and browned. Drain sausage on paper towels, but save grease in skillet.
• Heat oven to 400 degrees F. Grease muffin cups or use paper liners.
• Mix flour, Parmesan cheese, baking powder, salt, pepper and oregano in a large bowl. Break egg into another bowl and beat. Add pizza sauce and mix well. Add 3 T. fat, start with the remaining fat in the skillet and make up the difference with olive oil. Add sausage and mix well. Pour the mixture over the dry ingredients and mix just until blended. Scoop the very thick batter into muffin cups. Bake 20 to 25 minutes or until firm on top. Cool 30 minutes before serving.

POPCORN MUFFINS

Steps:

• Sift flour, powder, salt and sugar together.
• Add milk, popcorn and egg, well beaten, and melted butter.
• Bake at 25 minutes at 350* in greased or lined muffin tins.

LINGUICA (SMOKED PORTUGUESE SAUSAGE)

Steps:

• Rinse fatback thoroughly and soak in warm water for 30 minutes. Remove and chop into small pieces.
• Pour olive oil in a small pan and saute garlic for 30 seconds to 1 minute. Do not let it brown. Remove from pan and put into a large bowl. Add fatback, pork butt, wine, paprika, milk, vinegar, salt, sugar, liquid smoke, marjoram, white pepper, black pepper, and red pepper and mix until everything is well combined. Cover and refrigerate for 8 hours, or overnight.
• Test the sausage flavor by frying a small bit of it in a pan and tasting it. Adjust spices if needed and place back in the refrigerator, covered, for 2 more hours.
• Run water through hog casings and rinse out as well as possible. Soak in warm water for 30 minutes.
• Set up sausage stuffing attachment on KitchenAid®. Squeeze out water from a length of casing. Tie one end in a knot, then roll onto sausage making fitting like a condom. Turn KitchenAid® onto medium speed. Feed cold sausage mixture a little at a time into the funnel. Use one hand to keep casing tight and one to feed meat mixture. Twist off links as you get to desired length. Repeat with remaining hog casings and sausage mixture.
• Add several handfuls of hot coal into a smoker to get a base temperature going, then let the temperature die down to about 140 degrees F 60 degrees C). You need a cold smoke to smoke the sausages so it doesn't cook and the skin doesn't get browned.
• When smoker has the right temperature, add hickory wood chunks. The temperature will spike again, so let it cool back down to 140 degrees F (60 degrees C).
• Using toothpicks, hang sausages in the smoker as far away from the direct heat source as possible. Maintain temperature at 140 degrees F (60 degrees C) as best as possible. It's difficult - don't sweat it if you get spikes. Just open the smoker door and let heat escape accordingly.
• Smoke until links are deep red and skin is starting to firm, about 1 1/2 hours.
• Remove from smoker and let rest for 30 minutes. Cook like any other sausage before, either pan-fry or grill, before serving.

MEXICAN POPCORN MUFFINS

Steps:

• Sift flour, measure and sift with baking powder, salt, and sugar.
• Add milk, popped corn, eggs and melted butter.
• Stir in cheese and green chiles.
• Fill well-oiled muffin tins 2/3 full.
• Bake in pre-heated oven (435 F) for 20 minutes.
• Makes 12 regular sized muffins.