Linguica Bread Recipes

Steps:

• 1. Cut raw bread into 8 parts.
• 2. Remove skin from linguica and fry meat, breaking up meat, till half cooked.
• 3. Refrigerate dough and meat one hour.
• 4. Flatten dough like a pancake and fill with meat.
• 5. Seal like a roll.
• 6. Let rise 1 1/2 hours.
• 7. Bake at 375° until dough is brown and crispy, about 15 minutes.

Steps:

• Cut raw bread into 8 parts.
• Remove skin from linguica and fry meat till half cooked.
• Refrigerate dough and meat one hour.
• Flatten dough like a pancake and fill with meat.
• Seal like a roll.
• Let rise 1 1/2 hours.
• Bake at 375° until dough is brown and crispy, about 15 minutes.

Steps:

• Add ingredients in order suggested by your manufacturer.
• Select "sweet bread" setting.

Steps:

• Mix ground beef, garlic, water, and pepper in a bowl. Form into 4 large patties and place in the refrigerator to chill while onions cook.
• Heat oil in a large skillet over medium-high heat; stir in onion and sprinkle cumin over top. Saute until onions are light brown and limp, 5 to 7 minutes. Remove onions to a bowl.
• Slice sausage lengthwise into 4 pieces. Place in the hot skillet and cook until browned, about 2 minutes per side. Remove to a plate.
• Take patties out of the refrigerator and place in the skillet. Cook until no longer pink in the center, 3 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Top each patty with a slice of American cheese; cook until cheese begins to melt, 1 to 2 minutes. Add a sausage slice to each patty. Remove patties to a plate.
• Butter all bread slices on one side. Place 4 pieces bread, buttered-sides down, in the skillet. Place patties on top, add mustard to taste, top with sauteed onions, and place the remaining bread, buttered-sides up, on top. Cook until light brown and toasted, about 2 minutes per side.

Steps:

• Place beans in a large pot and cover with water. Soak 8 hours to overnight.
• Drain and rinse beans and return them to the pot. Add ham hocks and onion. Add enough water to cover ham hocks. Bring to a boil, reduce heat to a simmer, and cook until beans are tender, 1 to 2 hours.
• Remove ham hocks from soup and separate the meat from the bones. Return meat to the pot and discard bones. Add sausage, cabbage, potato, and tomato sauce to the pot. Bring to a simmer and cook until cabbage is softened, 30 to 45 minutes. Season with salt and pepper.