Portuguese cataplana is a long-simmered pork stew to which clams are added. For our quick take on the dish, we've replaced the usual pork shoulder with sausage.

Linguiça­ — a Portuguese smoke-cured pork sausage — makes a delightful pairing with littleneck clams in a flavorful stuffing for this tasty hot appetizer.

Add the sausage and cook until lightly browned on both sides, 3-5 minutes. Using a slotted spoon, remove the sausage, letting the sausage fat drain well into the pot for flavor, and place on a plate.

Ingredients: 1/2 lb. Hot Italian Sausage* 1/2 lb. Sweet Italian Sausage (or use all hot)* 1 Small Zucchini, sliced 1 Medium Onion, chopped 3 Celery Stalks, chopped 3 Large Yukon Gold Potatoes ...

1 (5-ounce) mild Portuguese sausage, sliced into coins 4 ounces center-sliced smoked ham 1 (15.5-ounce) can dark red kidney beans, drained and rinsed 1 cup diced celery 2 small potatoes, diced ...

We are using the Portuguese sausage in this recipe, and I urge you to give it a try. You should be able to find it at your local grocery store, but if you can’t, smoked sausage would be welcome.

These flavor-packed burgers are a spin on a spiced pork sausage from Goa in southern India, based on the garlicky, ...

Add the sausage and cook until lightly browned on both sides, 3-5 minutes. Using a slotted spoon, remove the sausage, letting the sausage fat drain well into the pot for flavor, and place on a plate.