Portuguese Chorizo and Peppers
From Quincy & Redsox

Following is one of my best recipes. Just add it to the Chorizo Mexican Sausage and put over thin spaghetti, brown rice, or whatever sounds good.

Lbs/oz g/kg
1lb450gchorizo sausage, casings removed and crumbled
1green bell peppers, seeded and chopped
1sweet onion, peeled and chopped
3oz85gcan tomato paste
½ cupred wine
½ cupwater
1 tbspcrushed garlic

In a slow cooker or big pot, combine the sausage, green pepper, onion, tomato paste, wine, water and crushed garlic.

Stir so that everything is evenly distributed. Cover and set on low.

Cook for 8 hours. Uncover the pot and cook an additional 2 hours to allow some of the liquid to evaporate.

Serve over rice or your favorite pasta. Garlic bread adds a nice touch, too.

Makes 4 servings.