Sunday’s favorite past time in America is definitely football, some like it for the game others like me like it for the football food! The gang at FamousFoods.com came up with some delicious game appetizers that feature Gaspar’s linguica, chourico, and kielbasa!
Chourico Stuffed Mushrooms
This is a great recipe to try out on those lazy Sunday afternoons when the New England Patriots are playing. Best with Gaspar’s Chourico.
25 fresh mushrooms
1/2 cup diced Gaspar’s Chourico
1 small onion, finely chopped
3 tbsp. mayonnaise
3/4 cup shredded mozzarella cheese
Wash and pat dry mushrooms. Remove the stems and finely chop. In a medium pan, saute stems, chopped onion, and diced linguica for 3 minutes. Drain thoroughly. Mix ingredients with mayonnaise and cheese. Stuff mushroom caps with mixture. Bake at 325 degrees for 15-18 minutes.
Glazed Pineapple Kielbasa Bites
The scrumptious flavor of kielbasa combined with sweet pineapple and teriyaki all in one bite makes for delicious hors d’oeuvres.
1 (16 oz.) Gaspar’s Kielbasa
1 (20 oz.) can pineapple cubes
3 Tbs. Teriyaki sauce
1 Tbs. chilli sauce
1 Tbs. honey
1 Tbs. pineapple juice (use from can)
Preheat oven to 425 degrees. Line a baking sheet with tin foil. Place pieces of pineapple on sliced kielbasa and secure with toothpick through the middle. In a small bowl combine teriyaki sauce, sweet chili sauce, honey, and pineapple juice. Arrange kielbasa bites onto the baking sheet and brush glaze over tops and sides of kielbasa and pineapple chunks. Bake for 15-18 minutes until hot. Serve warm.
Linguica Pigs in Blankets
An easy and quick appetizer to add to your football food menu. The smokey and mild spice of the Portuguese sausage in a bite size snack is addicting!
1 (16 oz.) package of Gaspar’s Bite Size Linguica
1 can (8 oz.) refrigerated crescent rolls
Heat oven to 375 degrees. Separate dough into triangles. Use a pizza cutter to slice triangles in half. Wrap dough triangles around each linguica bite. Place on cookie sheet and bake for 12-15 minutes or until golden brown.
–The Famous Foodie