Stew with vegetables and minced sausage

Votes: 5

Time: 2 hours.
Complexity: easily
Servings: 6 - 8

A detailed recipe for this Portuguese dish with photos.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

900 g fresh minced chorizo sausage
1 cup chopped bell pepper
225 g chopped carrots
225 g chopped new potatoes
3 tbsp. l. olive oil
2 cups chopped onion
2 tablespoons garlic
2 crumbled bay leaves
Salt and ground black pepper
1 cup dry red wine
3 cups veal broth or other dark broth
1 tbsp chopped parsley
1 loaf crusty Portuguese bread, sliced, for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Heat oil in a saucepan over medium heat. Once hot, add the onion and crumbled bay leaves. Sauté the onion in the oil until golden brown, about 3-4 minutes. Season with salt and pepper. Add the garlic, pepper, and carrots. Continue to sauté for 2 minutes.
Add the potatoes. Season with salt and pepper. Pour in the broth. Place the sausage in the center of the vegetables. Add the red wine. The broth should reach 2/3 of the sausage meat, so add it gradually. Save the remaining broth while you prepare this dish. Bring the liquid to a boil and reduce the heat.

Simmer the sausage for about 1-1.5 hours, until the vegetables are tender and the sauce has a gravy consistency. Add the reserved broth every 30 minutes or so. Ladle the stew into bowls and sprinkle with parsley. Serve with crusty bread.

Categories:

recipe / Soups / Thick soups and stews / Portuguese cuisine / Emeril Lagasse

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