1/2 kg of fresh Linguiça without peel
1/4 cup of butter or margarine - 60 g
1 cup of chopped onion - 240 g
1 cup of chopped parsley - 14 g
1 cup of panko breadcrumbs, cut into cubes - 30 g
1 cup of prunes
1 cup of chestnuts or chopped nuts
1 tablespoon of chopped scallions
2 tablespoons of chopped fresh thyme
1 teaspoon of salt
1/2 teaspoon of black pepper
1/2 cup of water
1/2 kg of fresh Linguiça without peel
1/4 cup of butter or margarine - 60 g
1 cup of chopped onion - 240 g
1 cup of chopped parsley - 14 g
1 cup of panko breadcrumbs, cut into cubes - 30 g
1 cup of prunes
1 cup of chestnuts or chopped nuts
1 tablespoon of chopped scallions
2 tablespoons of chopped fresh thyme
1 teaspoon of salt
1/2 teaspoon of black pepper
1/2 cup of water
Brown the Linguiça in a pan, stirring with a fork
Remove the Linguiça and place it in a large bowl
In the same pan, combine the butter, onion, and parsley
Cook over medium heat until the liquid has evaporated, stirring occasionally
Add the breadcrumbs and fry, stirring until they're lightly toasted
Add the Linguiça to the bowl
Combine the remaining ingredients and mix well
Check the seasoning
Spread onto a baking dish (18 x 25.4 cm) and place in a moderate oven (180°C) that has been preheated for about 30 minutes
Let it cook for 10 portions.
