New Bedford Chouriço and Peppers
Smoky, paprika-spiced Portuguese sausage sautéed with peppers and onions, a common dish in New Bedford's fishing community.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Cast-iron skillet
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 28
- carbs
- 12
- protein
- 20
- calories
- 380
Instructions
- 1
Heat the olive oil in a cast-iron skillet over medium-high heat.
- 2
Add the sliced chouriço (spicy pork sausage). Cook until browned, about 4 minutes.
- 3
Remove the sausage from the pan. Leave the melted fat behind in the skillet.
- 4
Add the onions and peppers to the pan. Cook until softened and lightly charred, about 8 minutes.
- 5
Stir in the garlic. Cook for 1 minute more.
- 6
Return the chouriço to the pan. Pour in the white wine and scrape up all the browned bits from the bottom.
- 7
Simmer for 2-3 minutes so the flavors blend together.
- 8
Serve hot with crusty bread.
Chef's tips
Brown the chouriço first to melt out its smoky paprika fat, then cook the peppers in it. Splash in a little dry white wine at the end to scrape up the tasty browned bits from the pan.
Storage
Refrigerate up to 3 days.
Reheating
Reheat in a skillet over medium heat until warmed through.
Common mistakes to avoid
- •Crowding the pan too much, which steams the sausage instead of browning it.
- •Cooking the peppers for too long until they become mushy.
Serving suggestions
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