Web
Analytics
Home
A collection of popular Portuguese food recipes from mainland Portugal, the Azores, Madeira and around the world.

About
How to make Portuguese chouriço à bras.
Info
Portuguese Chouriço à Bras Recipe
Preparation time:
Cooking Time:
Ready In:
Level of Difficulty:
Easy
Servings:
4
Posted by:

Portuguese Chouriço à Bras Recipe

Portuguese Chouriço à Bras Recipe

Posted in: Pork
star star star star star
4 out of 5 with 5 ratings
Views 14807

Ingredients

2 medium chouriços (Portuguese sausages) cut into small bits500g Potato1 Large onion1 Garlic head6 EggsPepper to tasteParsley to tasteOlive oil to tasteSalt to taste

Get Portuguese ingredients & more Get Portuguese ingredients and other stuff at Amazon.com
US cup measurements are used on this site.

Directions

To prepare the Portuguese chourico à bras recipe, remove skin from chourico and cut it into small bits.

Meanwhile, cut the potatoes into matchsticks and the onion into fine rings.

Fry the potatoes in a pan and set them to one side, drying them on kitchen paper.

At the same time, in a deep pan, cook the onions and garlic in olive oil until golden, then add the pieces of chourico, and cook for a few minutes, until it soaks up the oil and the chourico is cooked.

At this stage, add the potatoes and stir whilst adding the lightly beaten eggs with salt and pepper.

Stir for a few minutes, turning off the heat before the eggs solidify and become an omelette!

The chourico à bras has to be served hot, add some parsley and sprinkle with olive oil.

Recipe & Photo Credit: Paula Costa



Click here to join our Facebook group!

Comments

You might also like
Portuguese Bifanas Casserole Recipe
How to make Portuguese bifanas casserole.
Portuguese Caçoila (Pulled Pork) Sandwich Recipe
This slow cooked Portuguese caçoila (pulled pork) makes a delicious meal served on your favorite roll or bun.
Porto Style Bifanas (Cutlets) Recipe
Serve these delicious Porto style bifanas (bifanas à moda do Porto) on fresh buns with a few spoons of the sauce and fries on the side.

Top