Macanese Portuguese Sausage
A Macau specialty, this Portuguese sausage is pan-fried until crispy, bursting with savory juices and garlicky flavors, paired with onions and bell peppers for a satisfying dish.
Ingredients
8 items- Portuguese sausage (chouriço) 2 links (about 7 oz / 200g)
- Onion 1 medium
- Green bell pepper 1
- Garlic 3 cloves
- Olive oil 1 tbsp
- White wine 2 tbsp
- Salt to taste
- Black pepper to taste
Nutrition
Steps （5 steps）
Slice the Portuguese sausage diagonally into 0.5 cm thick pieces. Slice the onion, cut bell pepper into chunks, and slice the garlic. Set aside.
Heat olive oil in a skillet over medium heat. Add garlic and sauté until golden, about 30 seconds.
Add sausage slices and cook over medium heat for 2-3 minutes, turning occasionally, until both sides are golden and edges crispy.
Increase heat to high; add onion and bell pepper. Stir-fry for 1-2 minutes until onion turns translucent and bell pepper is tender-crisp.
Pour white wine along the side of the pan; toss quickly for 30 seconds to evaporate alcohol. Season with salt and pepper, mix well, and serve immediately.
Tips
If white wine is unavailable, substitute with cooking wine. The sausage is already salty, so add salt sparingly. Serve with crusty bread or steamed rice.
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