The Spanish Table by Steve Winston

Author:Steve Winston
Language: eng
Format: epub
ISBN: 9781423608189
Publisher: Gibbs Smith
Published: 2009-05-02T16:00:00+00:00

The origination of this sausage is dated to 1492 and the commencement of the overt persecution of the Jews. The eating of pig, even the butchering of pigs, was a symbol of Catholicity. The idea was to make these sausages so that a Jew could appear to be eating pork. The result has survived because it was delicious. Because you probably do not have casings with which to make your own link sausage, here is a version of migas without pork.

Serves 2

1/4 cup Portuguese olive oil

1 onion, chopped

2 cloves garlic, minced

1 cup poultry scraps (chicken, turkey, or whatever you have), chopped

1 tablespoon bittersweet pimentón

4 cups cubed stale bread

1 cup chicken stock

1. Preheat oven to 350 degrees F.

2. Heat the oil in a 10-inch cazuela with a top. Sauté the onion and garlic until soft. Add the poultry scraps and cook through. Stir in the pimentón and then add the bread and chicken stock and cover (if using a regular cazuela without a top, cover with foil).

3. Bake 10 minutes. Remove foil and bake an additional 10 minutes. Serve as a side dish right in the cazuela.

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