Stewed chaurice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 2 | cups | Chopped onions |
| 2 | Crushed bay leaves | |
| 2 | tablespoons | Garlic |
| 1 | cup | Chopped green bell peppers |
| ½ | pounds | Baby carrots, peeled |
| ½ | pounds | New potatoes, quartered |
| Salt and pepper | ||
| 1 | cup | Dry red wine |
| 3 | cups | Veal stock or any dark |
| Stock | ||
| 2 | pounds | Fresh chaurice patties |
| 1 | tablespoon | Chopped parsley |
| 1 | Loaf of crusty Portuguese | |
| Bread | ||
Directions
In a braising pan, over medium heat, add the oil. When the oil is hot add the onions and crushed bay leaves. Fry the onions in the oil until golden about 3 to 4 minutes. Season the onions with salt and pepper. Stir in the garlic, peppers, and carrots. Continue to saute for 2 minutes. Add the potatoes. Season with salt and pepper. Stir in the stock. Place the patties of sausage in the center of the vegetables. Add the red wine. The stock should come up to ⅔ of the way up the sausage. So, add the stock slowly. Save the reserved stock to add during braising. Bring the liquid to a boil and reduce to a simmer. Simmer the sausage for about 1 to 1½ hours, or until the vegetables are tender and the sauce has a gravy like consistency. Add the remaining stock about every 30 minutes. Ladle the stew into bowls and serve with crusty bread. Garnish with parsley.
Yield: 6 to 8 servings
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