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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. NEW ORLEANS CHAURICE (You can use this in place of Tasso, the Louisiana hot spicy pickled pork): Version#1: For Seasoning Mixture use, 4 cloves garlic, crushed; 1 Tablespoon EACH paprika, minced parsley, and chile powder, 1 teaspoon EACH thyme, salt, onion powder, 1/2 teaspoon cinnamon, 1/4 teaspoon powdered bay, 1/4 teaspoon allspice. | 2. Add 1 teaspoon liquid smoke. | 3. Make links. | 4. Version#2: Omit vinegar (and wine). | 5. For Seasoning Mixture use: 1 small onion, ground; 2 Tablespoons minced parsley; 2 cloves garlic, crushed; 1 Tablespoon chile powder; 1 teaspoon liquid smoke; 1/2 teaspoon EACH salt, thyme, cayenne, red pepper flakes; 1/4 teaspoon EACH black pepper, allspice and ground bayleaf PORTUGUESE CHOURIÇO: Use vinegar or vinegar and wine, as you wish. | 6. For Seasoning Mixture use: 1 Tablespoon paprika; 1 teaspoon EACH onion powder, salt, and liquid smoke; 6 cloves crushed garlic; 1/2 teaspoon EACH ground cumin and marjoram; 1/4 teaspoon EACH cayenne, ground coriander, and black pepper. | 7. PORTUGUESE LINGUISA: VERSION#1: Use cider vinegar instead of wine vinegar (and no wine). | 8. For Seasoning mixture, use 2-3 Tablespoons minced jalapeño, 2-3 cloves crushed garlic, 1 Tablespoon paprika, 1 teaspoon EACH salt, liquid smoke, and ground coriander; 1/2 teaspoon cinnamon; pinch EACH of cloves and allspice. | 9. Version#2: Use red wine vinegar only. | 10. For Seasoning Mixture, use 1 Tablespoon paprika, 1 teaspoon EACH liquid smoke, onion powder, salt, crushed garlic, black pepper; 1/2 teaspoon EACH oregano and marjoram; 1/4 teaspoon ground coriander. | 11. GREEK LOUKANIKA: Omit vinegar and use 1/4 cup dry red wine in total. | 12. Seasoning Mix#1: 1 Tablespoon paprika, 1 teaspoon EACH onion powder, salt, thyme, marjoram; 4 cloves garlic, crushed; 1/2 teaspoon EACH cinnamon, cloves, allspice, grated orange rind; 1/4 teaspoon powdered bayleaf. | 13. Seasoning Mix#2: 1 small onion, minced and cooked in 1 Tablespoon olive oil; 2 cloves garlic, crushed; 1 teaspoon EACH salt, and ground coriander; 1/2 teaspoon EACH thyme, oregano and grated orange rind; 1/4 teaspoon black pepper. | 14. Mix everything together well with your hands. | 15. Form into patties or"links". | 16. Cook in a closed indoor grill for about 7 minutes, or in a covered nonstick skillet over medium heat (either one greased with a little olive or toasted sesame oil) for about 5 minutes per side. | 17. Chill, then wrap well and refrigerate for up to one week, or freeze. | 18. Use in Mexican and Spanish recipes “as is”, or brown in a little olive oil, if you wish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetarian beef	2	cups	ground	-	-	-	-
tofu	6	ounces	mashed firm	244.9396	4.7287	29.3757	14.8325
red wine vinegar	2 -3	tablespoons		0.0	0.0	0.0	0.0
red wine	2	tablespoons		-	-	-	-
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
cornmeal	2	tablespoons		55.205	11.7257	1.2383	0.5475
garlic	4	cloves	crushed	17.88	3.9672	0.7632	0.06
paprika	1	tablespoon		19.176	3.6713	0.9615	0.8765
chipotle chile adobo	1	tablespoon	pureed	-	-	-	-
onion powder	1	teaspoon		8.184	1.8989	0.2498	0.025
salt	1	teaspoon		-	-	-	-
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
cinnamon	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.