Portuguese Sausage Stew

Portuguese cooking is something I am learning more and more about all the time. I love it, but then I love any and all types of Mediterranean foods. It is a Mediterranean country, bordering Spain and and the Atlantic Ocean. It is a matter of debate on whether or not Portugal actually borders North Africa. Some say yes, some say no. My point is, that Portugal has many influences on its culture and particularly on its foods, ranging from France and the Mediterranean to the East Indies, Africa and yes, even America.

Seafood is one the most popular types of food eaten all throughout Portugal, but seafood is definitely not the only food eaten in Portugal either. The Portuguese love their spices of all kinds, as well as potatoes, tomatoes, all kinds of fruits and vegetables, and MEAT. They love their meats, of all kinds. It is said that the Portuguese food is born of the earth. It is hearty peasant fare full of strong flavors, many charting the culinary history of the country.  Pork is a favorite meat and is used in the famous chorizo, or chourico as it is known in Portugal, which is sausage that is smoked over wood with heady aromas of garlic and paprika.

I love sausages too. I was still in a Mediterranean frame of mind, and I had some sausage I wanted to cook. So I did what I do best, and found something similar to what I was thinking about, and then created my own dish from there, following the guidelines of my own taste buds. I made a Portuguese styled stew with sausage (not chorizo this time), cannelinni beans, tomatoes, garlic, red wine and a fig balsamic vinegar. I served it over pearl couscous with some crusty ciabatta bread on the side, and an earthy, medium bodied merlot to complete the meal. !Deliciosa1

Portuguese Styled Sausage Stew

1-2 lbs sausage or chorizo, cut into large chunks

1 can cannelini beans, drained and rinsed

2 large tomatoes, diced

1/2 red onion, sliced very thin

1 cup mushrooms, sliced

1 1/2-2 TBSP garlic

2 tsp red pepper flakes or to taste

salt to taste

1-2 tsp black pepper

1 cup red wine

2 TBSP fig balsamic or regular balsamic vinegar

olive oil for cooking

fresh parsley, chopped

In a large very hot skillet, add the olive oil, garlic and red pepper flakes. Cook for about 1-2 minutes or until fragrant.

Then add the sausage, mushrooms and onions. Cook for about 5-7 minutes, stirring frequently.

Add the tomatoes, wine, balsamic vinegar and the seasonings, and continue to cook for an additional 5-7 minutes, stirring frequently.

Add the cannellini beans towards the last couple of minutes and incorporate well into the mixture.

Add some of the parsley and stir into the sauce.

When everything is ready, serve it over pasta, rice or couscous. I choose couscous this time, making it even more of a Mediterranean delicacy. Top it all with the remaining parsley and serve with a crusty bread on the side. This sauce is to good to let go to waste, and the bread will definitely help with that by dipping it into the sauce.

Even though all the ingredients used are simple, everyday ingredients, when combined together, they blossom into a delicious or deliciosa exotic meal from the Mediterranean. It was oh so good and easy to make too. In my book, that is always a win/win.

Stay cool, stay safe and stay well Everyone. ‘Til next time.