If you read my last blog post you know that I, thankfully, did not have to hand-prepare my own authentic Brazilian linguica sausage; although, I swear I will attempt it sometime and inform on how it turns out! So then, I bought the sausage and that’s it? What? Microwave it and bring it to Dinner Club this weekend since my assignment for the night was “sausage”? Hmmm. I think not!
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| My linguica sausage from Stoysich House of Sausage, Omaha, NE. |
As I’ve mentioned before, we keep our Dinner Club “assignments” simple; each couple only brings one – two if it’s really easy – element of the meal. With six couples involved this makes a great spread every time with less effort and expense on each individual couple. For this Brazilian Churrascaria, we have four of the six couples providing our churrasca-style meats. We’ll be enjoying a Brazilian Flank Steak, a Chicken with Citrus and Tomato, Marinated Lamb and finally, my authentic linguica sausage!
Yes, I plan to bring some of said sausage “unadulterated” – so to speak! We’re thinking a simple smoking and roasting of it so that everyone can have a bite of it and see what they think. However, in researching recipes online for more creative uses for this particular sausage I’ve come up with a few amazing-sounding things to prepare (see below for links to the recipes I’m preparing). Thankfully, our group is always willing to give a try!
Our meal will consist of the above-mentioned meats, sides like collard greens and bread, as well as a soup starter and dessert. My linguica recipes should pair nicely along with all of these items, as well as incorporating some elements into our meal that weren’t specifically planned, but will likely be most welcome; seafood and grains. The first recipe is for “Rice with Brazilian Sausage, Red Peppers and Chickpeas”; the second is “Steamed Clams with Linguica”.
Our Dinner Club group consists of both seafood lovers and those who will “try it out”, but aren’t normally in the “love” category. This recipe for steamed clams is a great way to offer a seafood element without forcing it on everyone, as there will be plenty of meats and a couple of other applications of the sausage they can choose instead. With fresh little neck clams, cilantro, some white wine and, of course, the linguica, it should be terrific! I’ll keep you posted, of course.
The rice recipe offers another carbohydrate on the plate along with our cheese rolls and incorporates the linguica nicely as part of side dish to the other meat elements on the plate. This one utilizes tomato, onion, paprika, more wine and chickpeas with the sausage. I won’t be preparing mass quantities of either dish since we’ll have plenty of food on the table, but I love the idea of incorporating my “assigned” element into a few different items to taste!
I’ll be letting you know afterward what we thought of everything, along with posting pictures, so keep reading. I’ll also post what you simply must try at home for your own friends or dinner group. Only the best of the best will do!
Rice with Brazilian Sausage, Red Peppers and Chickpeas
From the Blog: “Chop Onions, Boil Water: World Food at Home”
Permalink to follow for the blogger’s recipe: http://www.choponionsboilwater.com/index.php?option=com_content&view=article&id=127:rice-with-brazilian-sausage&catid=57:brazilian&Itemid=29
Steamed Clams with Linguica
Found at: www.cookeatshare.com
Recipe by: A Couple in the Kitchen, www.acoupleinthekitchen.blogspot.com
