Portuguese Chourico Potato Balls Recipes

PORTUGUESE CHOURICO & POTATO BALLS

Steps:

• Set a large saucepan almost filled with water to a boil. Season with salt then add the whole potatoes, and cook until tender, 25 to 30 minutes.
• Drain the potatoes and set aside until cooled. Peel off the skins and mash the flesh with a fork.
• In a medium skillet over medium heat, warm the olive oil. Stir in the diced onions and cook until softened, 7 to 10 minutes. Season with salt and pepper.
• Add the chourico and continue cooking until the onions are caramelized, 7 to 10 minutes longer.
• In a large bowl, mix together the mashed potatoes, the sautéed chourico and onions. Stir in the breadcrumbs and egg.
• Shape the mixture into walnut-sized balls and chill for 30 minutes.
• Fill a large pan one third full with vegetable oil and heat to 355F (180C). Fry the balls in small batches until golden brown, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Serve warm.

PORTUGUESE CHOURICO STEW

Steps:

• Heat a Dutch oven over medium-high heat. Saute chourico, onion and garlic until onion is tender. Stir in tomato sauce, water and potatoes. Season with red pepper and paprika. Bring to a boil, reduce heat, and simmer 25 to 30 minutes, or until potatoes are tender. Stir in green beans, and simmer 5 to 10 minutes, or until heated through.

PORTUGUESE CHOURICO AND PEPPERS

Steps:

• In a slow cooker, combine the sausage, green pepper, onion, tomato paste, wine, water, and crushed garlic. Stir so that everything is evenly distributed. Cover, and set on Low. Cook for 8 hours. Uncover the pot, and cook an additional 2 hours to allow some of the liquid to evaporate. Serve over rice, or with Portuguese rolls.