One of the most interesting and overlooked delicacies on the planet is Portuguese cuisine. In Portugal's rugged mountain areas, southern region and east of university town Coimbra, you discover a group of towns once almost forsaken when the young went in other places for work more interesting than growing veggies in the hardscrabble "valley of abundance."
These towns that have now been revitalized. Maranhos, or Stuffed Goat Sausages, are among the more original foods in Portuguese delicacies, coming from the Serta area of Portugal. Found out as "burlhoes" the Maranhos are a customizable in Beira, and even though there are numerous variations, the most popular is the recipe from Serta, which calls them "molhinhos". That distinctively flavorful sausage is fairly an experience just to consume.
Ingredients:
• 1 cup rice
• 1 teaspoon paprika
• 2 teaspoons chopped parsley
• 1/2 cup white wine
• 1 sprig mint, chopped
• Salt and pepper to taste
• 6 cups water
• 1/2 lbs. goat tripe
• 1 lbs. goat meat
• 3 oz. chourico sausage
• 2 oz. bacon
• 1 tablespoon salt
Instructions:.
1. Prep and clean the tripe nicely, and cut it into big squares.
2. Cut the meat, sausage, mint, bacon, and parsley really thinly and combine with the rice and white wine in a bowl.
3. Season with salt and pepper to flavor and paprika, blend it properly, and allow sit for 2 hours seasoning.
4. With this stuffing fill the squares of tripe leaving them freely filled, since the rice will certainly grow as it cooks.
5. Close the filled tripe squares with a needle and thread right into sausages and cook them in a pan with water and salt on medium heat for 30-35 mins.
6. When done, take them from the pan and into a plate.
7. Serve.
Ingredients:
• 1 cup rice
• 1 teaspoon paprika
• 2 teaspoons chopped parsley
• 1/2 cup white wine
• 1 sprig mint, chopped
• Salt and pepper to taste
• 6 cups water
• 1/2 lbs. goat tripe
• 1 lbs. goat meat
• 3 oz. chourico sausage
• 2 oz. bacon
• 1 tablespoon salt
Instructions:.
1. Prep and clean the tripe nicely, and cut it into big squares.
2. Cut the meat, sausage, mint, bacon, and parsley really thinly and combine with the rice and white wine in a bowl.
3. Season with salt and pepper to flavor and paprika, blend it properly, and allow sit for 2 hours seasoning.
4. With this stuffing fill the squares of tripe leaving them freely filled, since the rice will certainly grow as it cooks.
5. Close the filled tripe squares with a needle and thread right into sausages and cook them in a pan with water and salt on medium heat for 30-35 mins.
6. When done, take them from the pan and into a plate.
7. Serve.
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