Excellent over mashed potatoes or rice, or as a sandwich similar to a sloppy Joe.
| Prep Time: | 15 mins |
| Cook Time: | 10 hrs |
| Total Time: | 10 hrs 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 pounds chorizo sausage, casings removed and crumbled
- 2 green bell peppers, seeded and chopped
- 2 sweet onion, peeled and chopped
- 1 (6 ounce) can tomato paste
- 1 cup red wine
- 1 cup water
- 2 tablespoons crushed garlic
Instructions
- In a slow cooker, combine the sausage, green pepper, onion, tomato paste, wine, water, and crushed garlic. Stir so that everything is evenly distributed. Cover, and set on Low. Cook for 8 hours. Uncover the pot, and cook an additional 2 hours to allow some of the liquid to evaporate. Serve over rice, or with Portuguese rolls.
Nutrition Facts
| Calories | 579 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 2 g |
| Protein | 29 g |
| Saturated Fat | 16 g |
| Sodium | 1574 mg |
| Sugars | 5 g |
| Fat | 44 g |
| Unsaturated Fat | 0 g |
Reviews
Looks good but there’s a typo in your first ingredient. (I know it’s a point people will fight over but I don’t mind when someone adds a pinch of cinnamon.)
I added some julienned Habanero and Scorpion Peppers.
I used Portuguese linguisa rather than the hotter chourico. Because I wanted to use it for sandwiches, I used one can of tomato sauce and omitted the tomato paste, water and wine. Perfect consistency for sandwiches!
Very watery! I followed the directions to a tee and it was just liquid. I don’t know. I did not like the consistency, but good flavor…for what it’s worth.
Used fresh Sausage and it was awesome- very spicy but awesome. Had to add a bit of sour cream and some cheese for my 10 yr old to be able to eat it but my husband and I really enjoyed it. I think I might do 1 green and 1red pepper next time to maybe sweeten it up.
The recipe called for chorizo, which is completely different from Portuguese chorico. If made with chorico, it is spot on. I do not like chorizo, it is differently spiced and rather crumbly
I made the big mistake of believing I could get the same grinder fillings like what I enjoy in Fall River, MA, at Marcucci’s on Bedford St. The tomato paste made the flavor “ketchupy”.
It came out like mush. Almost like a meat spread. Maybe better with sliced meat instead of crumbled.
Tastes like growing up in Massachusetts; like home. Thank you!
I was not sure what to expect before cooking this. I love all of the ingredients, so I figured I would give it a try. My wife and I really enjoyed this recipe. To give the most basic summary: It tasted very similar to a more common dish, Stuffed Bell Peppers (just with a little spice). We had it both as a sandwich and over rice. Since there was lots of liquid in ours, the rice worked a little better.
Yuck!
I actually made this in a skillet for a quick weeknight meal. Started with chorizo then added onion, peppers then garlic. I deglazed the pan with white wine (personal preference) and then used some chicken stock and let it cook down a little. I added the tomato paste when I added the stock and also threw in a can of diced tomatoes. I don’t like green bell pepper so I used sweet yellow and it was pretty good over rice. Thanks!
This is one of the best slow cooker recipes I have tried. I made this to go over pasta so I didn’t reduce the liquid as instructed and it was perfect. I admit I was a little apprehensive about not browning the chourico but there is no need to because the appearance and taste was wonderful.
Yum! I sauteed the sausage in a bit of olive oil first, then the onions until soft, then the peppers. Cooked for a bit then added garlic and a cup of frozen corn kernels. Brought the wine and a cup of chicken broth to a boil, then cooked in oven at 250 F for an hour (I do not have a slow cooker). It was delicious!
This was very good! I used turkey chourico and just cooked it in a skillet. I used one green pepper and one red, and served it over rice. Delicious!
Lovely reminder of my time in the Azores. Here’s a tip . . . remove the skins from the peppers first for less pepper “bite” and a more silky mouthfeel. Freezes well!
If you use the true Portuguese chourico sausage, it will not be oily. The Spanish and Mexican chorizo are very different from the Portuguese chourico. A mixture of various peppers makes this dish very colourful and appealing.
This was pretty ok. I made it according to the recipe and tried it both on a bun, like a sloppy joe, and over mashed potatoes. Served over mashed potatoes it is much better. It wasn’t bad but I don’t know if I’ll make this again.
This was delicious, I will give it 3 stars ONLY because I didn’t follow the exact recipe. I didn’t have any red wine, so I used a wheat ale beer. Also, I used red bell pepper instead of green. I will use this recipe again!
So easy, great on pop rolls or any crusty bread. I agree with a previous reviewer that using red peppers seems to taste better than green. Great traditional flavor.
I used a Shiraz because I heard that when adding wine to a recipe, you should only use wine that you would drink. I also substituted the green peppers for red peppers. I found this dish made the house smell amazing, however taste wise, it was too sweet and I thought all that cooking time was not needed.