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Portugal is a country filled with gastronomical traditions.  The sausages, known as Enchidos, are among the best known.  

The portuguese Enchidos can be fresh, in which case they must be cooked or they can be more frequently a fermented cured smoked sausage, in which case it is usually sliced and eaten without cooking.  The sausages can be eaten as is (sliced or in a sandwich), barbecued, fried, or simmered in strong alcoholic beverage such as Aguardente.

Portuguese sausages are made with pork, fat, wine, and salt. Some are made with paprika, and other with blood (which is the case of the morcelas).  There are many different varieties of Enchidos, changing in color, shape, seasoning and taste. Amongst many other types of Enchidos, you will find Alheira, Linguiça, Morcela, Farinheira, Chouriço, Paio and Salpicão.  Check the products section on our site to learn more about our enchidos.
Portuguese Meat and Linguiça Sausage Pie
  • 600 grs of brown rice
  • 900 grs of ground beef
  • 1 onion
  • 3 garlic cloves
  • 2 dl. of white wine
  • olive oil
  • 1 bay leaf
  • 1 bunch of parsley
  • salt and pepper
  • 2 eggs
  • 1 linguiça sausage
  • water

  1. In a skillet, heat oil over medium.  Saute onion and garlic until tender. Add the ground beef.
  2. When meat is almost cooked, add the wine and some water. Let it simmer until meat is cooked.
  3. Season it with salt, pepper and the parsley. Remove and set aside.
  4. To make the rice,  in a pan, bring water, salt and the linguiça sausage into a boil.  Add the rice.  Once cooked remove all the water and put the linguiça aside.
  5. In a pie plate (pirex), fill in different layers of rice and meat. The last layer should be rice.  Brush with egg. Cut the linguiça in slices and place them on top of the pie. Bake for about 30 minutes or until golden brown.
  6. Serve with a salad.

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