Portuguese-Style Sausage and Mushroom Recipe
This Portuguese Sausage Recipe was inspired by a meal I had at the Hawaiian Style Cafe on The Big Island in Hawaii. It's my take on the typically firm, cured and smoked sausage. Deeply flavored and easy to make, it can be used in so many different ways, both as a filling and a sauté.
Servings: 6
Calories: 226kcal
Equipment
Ingredients
For the sausage
- olive oil for the pan
- 1 cup finely chopped yellow onion,
- ½ pound Crimini mushrooms, washed and dried, thinly sliced
- 1 pound ground pork
- 1 tablespoon minced garlic
- 1 tablespoon dried oregano
- 1 teaspoon brown sugar
- 1 teaspoon allspice
- 1 teaspoon smoked paprika
- 1½ teaspoons liquid smoke
- pinch cayenne pepper
- ¼ cup dry red wine like Shiraz, Pinot Noir, Cabernet
- salt and freshly ground black pepper to taste
Instructions
- Cook onion and garlic. Lightly coat the bottom of a large sauté pan with olive oil, add the onion and garlic, and place it over medium heat. Stirring often, cook until soft, about 7 minutes.
- Cook mushrooms. Add the mushrooms and stirring often, sauté until they begin to brown, about 10 minutes.
- Cook pork with seasonings. Add the pork, oregano, liquid smoke, brown sugar, allspice, paprika, and cayenne. Mix until everything is well blended and sauté until it’s cooked through, about 10 minutes. (Use a wooden spatula to break up the pieces of pork as it cooks.)
- Add wine, reduce and season. Drizzle the red wine over the pork and mix. Cook until it has reduced almost completely. Season to taste with salt and pepper.
Notes
Nutritional information is automatically calculated, so it should only be used as an estimate.
Nutrition
Calories: 226kcal | Carbohydrates: 6g | Protein: 14g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 54mg | Sodium: 50mg | Potassium: 453mg | Fiber: 1g | Sugar: 3g | Vitamin A: 186IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg