STUFFED QUAHOUGS
1 peck quahougs
1 large onion, diced small (or ground up)
1 large green pepper, diced small (or ground up)
1lb linquica, or chourico, cooked and ground up
1 loaf bread, torn into small pieces, (or ground up)
add, pepper to your taste
Wash quahougs throughly. Place in large kettle, and almost cover water. Steam until the shells open. Reserve the broth. Remove quahougs from the shells and grind them. Reserve the shells. In large bowl, place the quahougs, ground linquica, or chourico,onions and peppers, mix well. Add the bread crumbs, and pepper. Add some of the broth, over the ingredients. Mix with fork, gently, but, well.
Keep adding broth, gradually, until u have a moist but not really wet, consistency to the stuffing. Then u take the stuffing, and place it into the shells, till they are quite full. Continue until all the stuffing is used up. Place the shells on a baking sheet and bake at 350 degrees, uncovered, for 30-40 minutes.
Serve with pats of butter. MMMMMMMMMMMMMMM
NOTE: These freeze very well. Wrap them good.
NOTE: I realize, linquica and chourico, are not available in markets nation wide. I hope someday soon, they will be. But, until that day, you can purchase these sausages at:
Sardinhas Sausage Company
Browell Street, Fall River, MASS. 02720 USA
Orders: 800-678-0178
FAX Orders: 508-324-1079
Local Calls, Questions/Comments: 508-674-2511