Free Recipe Stewed Chaurice
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Stewed Chaurice Recipe
3 tb Olive oil
2 c Chopped onions
2 Bay leaves; crushed
2 tb Garlic
1 c Chopped green bell peppers
1/2 lb Baby carrots; peeled
1/2 lb New potatoes; quartered
Salt; to taste
Freshly-ground black pepper;
-to taste
1 c Dry red wine
3 c Veal stock or any dark stock
2 lb Fresh Chaurice Sausage
-patties; see * Note
1 tb Chopped parsley
1 Loaf of crusty Portuguese
-bread
Stewed Chaurice Preparation
* Note: See the Chaurice Sausage recipe which is included in this collection. 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 2/3 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 1 1/2 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. This recipe yields 6 to 8 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK – (Show # EM-1A63 broadcast 10-20-1997) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-08-1997 Recipe by: Emeril Lagasse
Cooking Temperature:
Recipe Serves: 6
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