Macau-Style Portuguese Sausage
Macau-Style Portuguese Sausage is a fusion delight – crispy outside, tender inside. Pan-fried with bell peppers and onions, it's perfect as tapas or appetizer.
Ingredients
10 items- Macau-Style Portuguese Sausage 2 links (about 200g)
- Onion 1/2
- Red Bell Pepper 1/2
- Yellow Bell Pepper 1/2
- Garlic 2 cloves
- Olive Oil 2 tablespoons
- White Wine 2 tablespoons
- Black Pepper a pinch
- Salt a pinch
- Parsley a sprinkle
Nutrition
Steps （6 steps）
Cut the Macau-style Portuguese sausage diagonally into 1cm thick oval slices. Slice the onion thinly; deseed the red and yellow bell peppers and cut into chunks; slice the garlic. Lightly score the cut surfaces of the sausage slices in a cross pattern to prevent curling during frying.
Heat a flat-bottomed pan over medium heat, add 1 tablespoon of olive oil and swirl to cover the bottom. Place the sausage slices in a single layer and fry over medium-low heat for about 3 minutes until the bottom is golden and crispy. Flip and fry for another 2 minutes until the other side is golden. Remove and set aside.
Add the remaining 1 tablespoon of olive oil to the pan. Turn to medium-high heat. Add the sliced onion and stir-fry for about 30 seconds until translucent. Add the garlic slices and stir for another 15 seconds until fragrant.
Add the bell pepper chunks and stir-fry over high heat for about 1 minute until the edges begin to char and the skin wrinkles slightly. Pour in the white wine along the side of the pan and cook for about 30 seconds to evaporate the alcohol and reduce slightly.
Return the fried sausage slices to the pan. Sprinkle with black pepper and briefly stir-fry for about 20 seconds to combine all flavors. Taste and add a little salt if necessary (usually the sausage provides enough saltiness).
Turn off the heat, transfer to a serving plate, and garnish with chopped parsley. Serve immediately with crusty bread if desired.
Tips
The sausage is quite salty, so be cautious when adding extra salt. Quick high-heat stir-frying of bell peppers keeps them crunchy. Fry the sausage over medium-low heat to cook through without burning. White wine is optional but adds a lovely aromatic depth.
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