16. Portuguese Migas and Sausages

Name: 16. Portuguese Migas and Sausages
Prep time: 55 min
Cook time: 20 min
Total time: 1 h 15 min
Cuisine: Portuguese, European
Ingredients: 300g corn bread, crust removed, broken into crumbs; 1 bunch of kale leaves, extremely finely chopped; 100ml olive oil; 50g pine nuts; 150g black eyed peas, soaked overnight; 1 bay leaf; 1 carrot, cut into chunks; 1 small onion, quartered; 6 garlic cloves, two bruised and four roughly chopped; 3 sprigs thyme; 8 vegan sausages (400g); 1/2 teaspoon paprika; 80ml red wine; Dash of liquid smoke, optional; 1 tbsp olive oil

3 steps

Prep:55minCook:20min

Any good vegan sausage will do in this recipe, the flavouring touches I’ve listed are only to lightly simulate the flavours in a traditional Chouriço sausage. The star is the migas! Chinese broccoli leaves are a good substitute for the kale if that’s not available. If a corn or corn/wheat bread is not available, a sourdough would also work well. In my case, around 3/4 of the loaf was needed for 300g of breadcrumbs. Other types of beans can substitute for black eyed peas, for instance borlotti beans as pictured have a great flavour. If you haven’t presoaked them, not a problem, but be prepared to cook them for 1hr 40 minutes instead. The type of red wine isn’t hugely important, but I would suggest a lighter red wine variety is a good choice here, and will complement the food well if you choose to have a glass with the meal.

Updated at: Thu, 17 Aug 2023 10:05:12 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories967.8 kcal (48%)

Total Fat59.3 g (85%)

Carbs77.6 g (30%)

Sugars8.3 g (9%)

Protein39.3 g (79%)

Sodium1436.5 mg (72%)

Fiber9.3 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Migas

300gcorn bread

crust removed, broken into crumbs

1 bunchkale leaves

extremely finely chopped

100mlolive oil

50gpine nuts

150gblack eyed peas

two bruised and four roughly chopped

3 sprigsthyme

Sausages

400gvegan sausages

½ teaspoonpaprika

80mlred wine

liquid smoke

optional

1 Tbspolive oil

Instructions

Step 1

Set black eyed peas to cook in cold salted water, bringing gently to the boil along with bruised garlic, onion, carrot, thyme and bayleaf. Cook for around 40 mins or until ready, and drain, reserving 100ml of the cooking liquid. Remove all the rest but the beans for later.

Step 2

Heat olive oil for Migas in a large fry pan. Add breadcrumbs, pine nuts, chopped garlic and fry for a few minutes until golden. Add the kale, cooked beans, and the reserved liquid, and cook until that liquid is absorbed - shouldn’t be long because the bread should soak it up. Season well with salt and pepper and turn off the heat.

Step 3

In another large fry pan, cook the sausages in the oil, coating in the paprika for colour and flavour. When sausages are caramelised and browning, throw in the red wine and liquid smoke, and allow this to cook off for a minute before taking sausages off the heat. Serve sausages immediately, with migas on the side.