Linguica And Cabbage Recipe

Portuguese Linguica Kale Soup (Caldo Verde) The …

WEBSep 29, 2021 · Instructions. In a large saucepan over medium high heat, sauté onion in oil until translucent - about 5 minutes. Add garlic and …

Rating: 5/5(2)
1. In a large saucepan over medium high heat, sauté onion in oil until translucent - about 5 minutes.
2. Add garlic and continue to sauté until fragrant.
3. Add linguica and sauté until it starts to render some fat - about 3 - 5 minutes.
4. Stir in chopped kale and cook until wilted - 3 - 5 minutes. The kale will fill the pot, but will wilt and shrink. You can add it in batches adding more once it's wilted. Once all the kale is added and wilted, add remaining ingredients.

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Sausage and Cabbage Soup Recipe Food.com

WEBOct 2, 2012 · Spoon out and discard all but 1 tablespoon fat from pan. Add onion and garlic to pan; stir often until limp, 3 minutes. Increase heat to …

1. In a 5- to 6-quart pan over medium-high heat, stir sausage often until lightly browned, 6 to 8 minutes. Spoon out and discard all but 1 tablespoon fat from pan.
2. Add onion and garlic to pan; stir often until limp, 3 minutes.
3. Increase heat to high. Add broth, beer, potatoes, cabbage, and carrots. Wrap and tie coriander, allspice, and peppercorns in cheesecloth; add to the pot. Cover and bring to a boil; reduce heat and simmer until potatoes are tender to bite, 10 to 15 minutes. Discard wrapped spices.
4. Stir in parsley. Ladle soup into bowls. Serve mustard alongside to add to taste.

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Linguica Sausage Recipe How to Make Portuguese …

WEBApr 16, 2011 · Add the wine to the meat mix, then mix thoroughly either using a Kitchenaid on low for 60-90 seconds or with your (very clean) …

1. Chill the meat and fat until they're almost frozen by putting it in the freezer for an hour or so.
2. Take out some hog casings -- you'll need about 3 to 4 standard lengths, about 15 feet -- and set in a bowl of very warm water.
3. Chop meat and fat into chunks that will fit into your grinder. Combine the salt, instacure (if using), sugar, garlic, dry milk and the rest of the spices and mix it into the meat and fat with your hands. Let this rest in the fridge for about an hour. (Optional expert step: Mix the chunks of meat and fat with the salt and curing salt overnight before proceeding. Doing this will give you a better bind on the sausage.)
4. Grind through your meat grinder using the coarse die, about 6.5 mm or so. If your room is warmer than 69°F, set the bowl for the ground meat into another bowl of ice to keep it cold. Put the mixture back in the freezer while you clean up.

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