Portuguese Stew With Turkey Sausage Recipes

PORTUGUESE LINGUICA STEW

Steps:

• Rinse the beans out thoroughly and set aside.
• Heat the olive oil in a large pot over medium-high heat and sauté the onions, stirring occasionally, until they just begin to brown, about 5 minutes. Add the garlic and cook for another minute.
• Add the white wine and cook this down by half.
• Add the collard greens, bay leaves, red pepper flakes and water. Stir well and bring to a simmer. Add salt to taste. Cover, turn the heat to medium-low and simmer gently for 30 minutes.
• Uncover the pot and add the sausage and beans. Cook for another 10 minutes. Serve with ground black pepper.

PORTUGUESE SAUSAGE AND BEAN STEW

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 CHOURICO AND KALE SOUP

Steps:

• Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
• Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
• Serve soup with hunks of crusty bread and butter.
• Cook's Note: If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico.

MOM'S PORTUGUESE BEEF STEW

Steps:

• Heat the oil in a stockpot over medium-high heat. Dust the beef with the flour. Place the beef, garlic, bay leaves, and pepper in the stockpot; cook until the beef is brown; season with salt and cook until beef is tender, about 5 minutes. Add the onion, green pepper, carrot, and paprika; cook until the onion softens, about 5 minutes. Stir in the tomato, wine, water, and parsley. Cover, reduce heat to medium-low and simmer 30 minutes.
• Mix in the red potatoes, sweet potatoes, and green beans; continue to cook until potatoes are easily pierced through with a fork, about 45 minutes.

SAUSAGE AND KALE STEW

Steps:

• Heat a Dutch oven over medium heat. Add sausage and cook, breaking it up with a fork, until browned and crumbly, 5 to 7 minutes. Stir in onion and cook until soft, 4 to 5 minutes. Add garlic, and cook another 2 to 3 minutes.
• Add kale and cook until wilted, 1 to 2 minutes. Stir in tomatoes and pepper; bring to a simmer. Add vegetable broth and diced potato; cover and simmer for 15 minutes.
• Add beans and continue to simmer until beans are warm, 2 to 3 minutes. Add water if needed to keep stew from getting too thick or salty.

BEST PORTUGUESE KALE SOUP

Steps:

• Heat a large soup pan with oil spray. Add the sausages and cook for 5 minutes or so to brown, stirring occasionally. Remove the sausages and set aside to cool. When they have cooled, slice the sausage in half lengthwise, then cut into semi-circles 1/2 inch thick. Set aside.
• Heat the olive oil on medium in the soup pan, then add the onions. Sauté for 5 minutes, then add carrots and sauté a few more minutes.
• then the butternut squash and garlic. Cook for a minute or two.
• after the potatoes have been cooking for a couple of minutes, add the chicken stock and water. Bring the liquid to a boil, then reduce to simmer on medium for 15 minutes.
• After 15 minutes the veggies should be starting to get soft. Use a sturdy spoon to smash some of the potato and butternut against the side of the pot, to thicken the soup. Stir in the kale in a few batches, to allow some to cook down a bit to create more room. Add salt to taste and a pinch of red pepper flakes.
• Stir in the sausage and the kidney beans. Cook for another 5 to 10 minutes to let all the flavors meld. More cooking time is great, too, if you've got the time! When it's cooked to your liking, serve with a crusty bread and glass of Portuguese wine to round things out.

PORTUGUESE STEW WITH TURKEY SAUSAGE

Steps:

• Serve this heart-friendly update of a classic recipe with hot, crusty bread. Look for turkey sausage in most markets. If unavailable, substitute spicy Italian pork sausage. If using white beans, pick over and discard and damaged beans or stones. Rinse the beans. Place in a bowl, add plenty of water to cover and let stand for about 3 hours. Drain the beans and place in saucepan with water to cover by 2 inches. Bring to boil, reduce heat to low and simmer gently, uncovered until tender, 60-90 minutes. drain the beans and set aside. Alternatively, drain the canned chick-peas and set aside. In an 8-qt heavy-bottomed stew pot over medium-high heat, warm the olive oil. Add the sausages and brown on all sides until golden, about 5 minutes. Using tongs, transfer to a dish and cut crosswise into pieces 1/2 inch thick; set aside. In the same pot over medium-high heat, add the onion slices and sauté, stirring, until soft and the browned bits from the pot bottom begin to cling to the slices, about 8 minutes. Add 2-3 Tbsps. of the chicken stock if needed to keep the onion from sticking. Slowly add the remaining stock, scraping the pot bottom with large spoon. Return the sausage to the pot, along with the bell pepper, squash or sweet potato, tomatoes, and juices, thyme, cayenne pepper, bouquet garni, kale and the reserved beans. Stir well and bring to a simmer. Cover and simmer gently over medium-low heat until the kale is tender and the flavors have developed, about 45 minutes. Season to taste with salt and pepper. Spoon into warmed bowls and serve.