Muito obrigada Para nos amostrar agente como se faz papo secos bem nao e dificio nao 😊obrigada que Deus ti abencoe beijinhos, so eu Maria Rosa da Beira, Mocambique, mais vivo no Zimbabwe, Bulawayo, Africa 🇿🇼 😊
Obrigado! Don’t know who the 11 people are that downvoted this but I enjoyed it immensely! My husband came home from the Portuguese bakery we go to several times a week and said he bought the “pub seszh”. I was like, “what?” “That’s what they call it. Or something like that.” We always just call them “the rolls”. Or Portuguese rolls. I looked it up and realized I’ve actually made them before and forgot they were called papa secos. Even my Azorean mom just called them “Portuguese rolls”.
Boa tarde. Moro no Brasil, sou filha de pai português de Chaves Norte de Portugal, terra do belo presunto e vinho. Inscrevi no seu canal. Bia sorte no canal. Cecília Brasil
Is the crust soft like the ones in the Portuguese bakeries? I've been trying with bread flour and it always comes out with a hard crispy crust and soft dough but it's too Crispy the top (like baguette) and the Portuguese rolls usually aren't as crispy...they're softer. Also what type of flour do you use?
I wish my portuguese was better to understand your directions. I noticed your directions in the description isn't the same as what your video shows. I've been trying to make papo secos for the past week but they come out real dense and hard. Yours look real great.
I noticed half way after he paused the video, that he must have added a little more water, as if you look closely before the break, it was very dense and dry, and straight after it was a lot mor sticky... he should have mentioned that...
thank you thats the recipe one day will make in the channel Ricardo and Antonia take care , Homemade Linguica Portuguese Mild Sausage Linguica is a Portuguese mild sausage. Chourico is its spicy twin made different only by the addition of hot peppers. Print Pin Rate & Comment Course: DinnerCuisine: Portuguese Prep Time: 45 minutesCook Time: 3 hours 30 minutesTotal Time: 4 hours 15 minutes Servings: 5 lbs Author: Ronda Eagle | Kitchen Dreaming Ingredients 5 pounds pork butt , cut into 1/2-inch pieces OR 5 pounds ground pork 2 tablespoon minced garlic 2 tablespoon salt 2 tablespoons liquid smoke - optional (I use this for the portion I package as loose sausage). 2/3 cup sweet red wine , preferably Madeira Portuguese Sweet Red Wine. [See Note 1] 4 tablespoons sweet paprika 2 teaspoon freshly ground white pepper 2 teaspoon dried oregano or marjoram 1 1/2 teaspoons sugar 1 teaspoon freshly ground black pepper 1 teaspoon crushed red pepper (optional for chourico spicy sausage version) 1 teaspoon piri piri pepper or cayenne pepper powder (optional for chourico spicy sausage version) [See Note 2] 2 teaspoons vegetable oil 1 cup wood chips , soaked - your favorite flavor Instructions Combine the pork, garlic, salt, paprika, white pepper, oregano (or marjoram), sugar, black pepper and red pepper in a large bowl and mix well. If using cubed pork butt, pass through a food grinder fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor and process until finely ground.) If using ground pork, mix the pork and spices together and proceede to step 2. Transfer to a large bowl, cover tightly with plastic wrap and refrigerate overnight to allow the flavors to meld. The following day, add the wine and liquid smoke to the meat and stir well to combine. To test the seasoning, heat the oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasoning, to taste. Smoking the Links: Preheat a home smoker to 175 °F.Load the wood chips. I use applewood or cherry. You may use whichever flavor you prefer the best. Smoke the sausage for about 3 1/2 to 4 hours or until the internal temperature reaches 165 °F. We use an internal thermometer for this which we place inside a link in the smoker. [See Note 3] Remove the links from the smoker and use as desired. We serve ours with Baked Beans & Brown bread. Notes 1). Portuguese sweet red wine, called Madeira, is a fortified wine and is not found in most grocery stores. Since it is a fortified wine, which has a higher alcohol content, it is only available in liquor stores in the US. 2). Cayenne pepper isn't a traditional spice seasoning to the Azores. Hot parprika or piri piri (pepper) sauce would traditionally be used in its place. However, since most types of exotic peppers (for piri pirir sauce) are not readily available throughout the United States, cayenne pepper is a viable substitute for the hot paprika and homemade piri piri sauce. 3). If you do not have a smoker, these may be prepared in the oven. Cook in the oven at 175 degrees F for 3 1/2 to 4 hours or until the internal temperature reaches 165 degrees F.
Uau.... Que receita mais aldrabada! Vídeo aldrabado, receita aldrabada e completamente errada 😒 Entendo o entusiasmo, mas sejam honestos. Adicionaram muito mais água, além da quantidade inicial!! E nem mencionam, simplesmente cortam o vídeo nessa parte, como se nada fosse 🤦🏻♀️ que aldrabice!
Aragens muito obrigado pela sua receita senhor Ricardo
Sou do Brasil só entendo o que ele fala mas está muito bom. Obrigada 🥐🍞🙏🏽
Love your recipes - please make more traditional portuguese food
Looks yummy! Full watch. Give you a big thumb, stay connected my friend. 👍👍👌
Very good, I like very much! Thanks for your good job! Congratulations!👏👏👏👍🍞☕and butter!...😋
Estou vendo da Inglaterra sou Portuguesa
Quero aprender fazer papo seco . Obrigado boa noite
..👏👏👏👏
Esos panes son fáciles de hacer. Voy a intentar. Gracias.
Philippines.. catholic people! God bless you! Nice people!
Muito obrigada Para nos amostrar agente como se faz papo secos bem nao e dificio nao 😊obrigada que Deus ti abencoe beijinhos, so eu Maria Rosa da Beira, Mocambique, mais vivo no Zimbabwe, Bulawayo, Africa 🇿🇼 😊
obrigada amiga . em breve vou fazer a receita para 2022
Assistindo aqui em 2021 para aprender mas essa receita, pão quentinho chega manteiga derrete.
Good job I enjoy watching your video.you explain very well 🤔 thank you so much ❤ 🙏
Looks good thank you for sharing 👏👏👍
PARABÉNS PELA RECEITA LINDOS OS PÃES
The picnic at the end melted my heart! So pure! ❤️
Obrigada pela receita demonstrada. Estou ansiosa por experimenta-los!
Seu canal é otimo estou adorando os conteúdos
Boa Tarde, i made these today,beautiful rolls. i didnt understand everything you said but i got the most of it.
Obrigado.
Obrigado! Don’t know who the 11 people are that downvoted this but I enjoyed it immensely! My husband came home from the Portuguese bakery we go to several times a week and said he bought the “pub seszh”. I was like, “what?”
“That’s what they call it. Or something like that.” We always just call them “the rolls”. Or Portuguese rolls. I looked it up and realized I’ve actually made them before and forgot they were called papa secos. Even my Azorean mom just called them “Portuguese rolls”.
Thanks for watching. Thank you so much. All the best for you and your family. Ricardo and Antonia here in London.
Amei! Que delícia! Com manteiga é tudo de bom ! Faça ele com Azeitonas pretas e verdes e Ervas de Provence! É Show de bola!! Abração!
Hello! Great video overall - it was fun to see - thank you!
Great video.!!!
Amigo parecem muito bom obrigado👍👍👍🇹🇴
Eu fiquei em Portugal 3 meses fiquei apaixonada pelos pães de Portugal ja fiz alguns pães mas o sabor não é o mesmo deve ter algum segredos segredo
Love this vedio xx
Bom dia vocês tem a receita do pão biju? Comprei no Porto.
Que delícia! Tô doidinha para fazer esta receita. Obrigada e adorei o video - muito lindo!
Ah sim? E como correu? 😂
Boa tarde.
Moro no Brasil, sou filha de pai português de Chaves Norte de Portugal, terra do belo presunto e vinho.
Inscrevi no seu canal.
Bia sorte no canal.
Cecília
Brasil
Obrigada Amiga de coracao . Deus Teja com Voce.
Amigo diz Essa mulher que ninguém a compriende éla nāo precisa falar papo seco maravilhoso👍👍👍👍
Yes, she should be quiet! Besides not adding to recipe her voice is super irritating
Bom amigo madeirenses, vou fazer 👍
Obrigada de coracao
Parabens. Gostei muito dessa receita. Great job, cheers from Toronto, Canada.
Obrigada amiga de coracao
Is the crust soft like the ones in the Portuguese bakeries? I've been trying with bread flour and it always comes out with a hard crispy crust and soft dough but it's too Crispy the top (like baguette) and the Portuguese rolls usually aren't as crispy...they're softer. Also what type of flour do you use?
I need this in English...i love these rolls but my Portuguese is terrible
Its perfect...for snack...
parabens boa receita obrigado
Yummy
Se estivesse traduzido para português isto e de Portugal
Ah nga pinoy bisita ninyo sis kaya pla dami luto..
Força que a pessoas que as vezes tá de chuva não pode ir comprar o pão e se tiver pouco de farinha safade obrigado
Boas! Que número de farinha usam? trigo 65? Cumprimentos
Like
Beautiful
🗼💒💒🏰🏰🏰
Olá amei sua receita pois sou casada com português é amo o pão português e as comidas amo Portugal vou tentar fazer moro no Brasil em São Paulo
Obrigada pelo seu video !! Mas porque a sua receita no video são diferentes de que no descrição ? Gosto melhor a receita no video
Bom dia uma pergunta o fermento é de padeiro eu só encontro em cubo e você usou fermento em pó é outro fermento? Por favor diga obrigado
Você tem a receita do bolo de mel da madeira?
NAO tenho mas vou Fazer um dia . Beijinhos Amiga
Pfff 10/15 minutos é cansativo 😅 mas obrigada pela partilha
obrigado . falta musica Portuguesea .
Sorry I don't speak Portuguese. I'm looking for bread with sweet potatoes
Por que raio a receita aparece escrita em inglês?
This recipe is just flour, salt, yeast, and water? Bread flour or AP?
Hello from London . It's bread flour
I wish my portuguese was better to understand your directions. I noticed your directions in the description isn't the same as what your video shows. I've been trying to make papo secos for the past week but they come out real dense and hard. Yours look real great.
A receita do video e pequena e a receita da inscricao e maior e melhor
I noticed half way after he paused the video, that he must have added a little more water, as if you look closely before the break, it was very dense and dry, and straight after it was a lot mor sticky... he should have mentioned that...
hi there about to make the papo-secos , the oven is 200 degrees - fan oven ?
About 170 degrees oven . Thank you
@@AntoniaSeptimoRicardoNunes cheersssss e muito obrigado, cumprimentos
Is that 170 degrees Celsius or Fahrenheit?
You live in Australia chefe?
Regards,
From Melbourne :)
why his recipe has only water , salt , flour and yeast and the recipe you have in the descrption box has milk , butter , sugar?
The recipe in the description is more better done that on a diferente video . Same channel . Will change . Thank you . Was a mistake
Ola boa tarde,sao 180 ml de agua?
A receita do video e pequena e a da inscricao e maior e melhor amiga. Beijinhos da Antonia e Ricardo aqui de Londres
Do you have a recipe for home made linguica?
thank you thats the recipe one day will make in the channel
Ricardo and Antonia
take care ,
Homemade Linguica Portuguese Mild Sausage
Linguica is a Portuguese mild sausage. Chourico is its spicy twin made different only by the addition of hot peppers.
Print Pin Rate & Comment
Course: DinnerCuisine: Portuguese Prep Time: 45 minutesCook Time: 3 hours 30 minutesTotal Time: 4 hours 15 minutes Servings: 5 lbs Author: Ronda Eagle | Kitchen Dreaming
Ingredients
5 pounds pork butt , cut into 1/2-inch pieces OR 5 pounds ground pork
2 tablespoon minced garlic
2 tablespoon salt
2 tablespoons liquid smoke - optional (I use this for the portion I package as loose sausage).
2/3 cup sweet red wine , preferably Madeira Portuguese Sweet Red Wine. [See Note 1]
4 tablespoons sweet paprika
2 teaspoon freshly ground white pepper
2 teaspoon dried oregano or marjoram
1 1/2 teaspoons sugar
1 teaspoon freshly ground black pepper
1 teaspoon crushed red pepper (optional for chourico spicy sausage version)
1 teaspoon piri piri pepper or cayenne pepper powder (optional for chourico spicy sausage version) [See Note 2]
2 teaspoons vegetable oil
1 cup wood chips , soaked - your favorite flavor
Instructions
Combine the pork, garlic, salt, paprika, white pepper, oregano (or marjoram), sugar, black pepper and red pepper in a large bowl and mix well. If using cubed pork butt, pass through a food grinder fitted with a coarse die. (Alternately, transfer in 2 batches to a food processor and process until finely ground.) If using ground pork, mix the pork and spices together and proceede to step 2.
Transfer to a large bowl, cover tightly with plastic wrap and refrigerate overnight to allow the flavors to meld.
The following day, add the wine and liquid smoke to the meat and stir well to combine.
To test the seasoning, heat the oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasoning, to taste.
Smoking the Links:
Preheat a home smoker to 175 °F.Load the wood chips. I use applewood or cherry. You may use whichever flavor you prefer the best.
Smoke the sausage for about 3 1/2 to 4 hours or until the internal temperature reaches 165 °F. We use an internal thermometer for this which we place inside a link in the smoker. [See Note 3]
Remove the links from the smoker and use as desired.
We serve ours with Baked Beans & Brown bread.
Notes
1). Portuguese sweet red wine, called Madeira, is a fortified wine and is not found in most grocery stores. Since it is a fortified wine, which has a higher alcohol content, it is only available in liquor stores in the US.
2). Cayenne pepper isn't a traditional spice seasoning to the Azores. Hot parprika or piri piri (pepper) sauce would traditionally be used in its place. However, since most types of exotic peppers (for piri pirir sauce) are not readily available throughout the United States, cayenne pepper is a viable substitute for the hot paprika and homemade piri piri sauce.
3). If you do not have a smoker, these may be prepared in the oven. Cook in the oven at 175 degrees F for 3 1/2 to 4 hours or until the internal temperature reaches 165 degrees F.
I got the recipe..ahahaha
Leonor Santos receita de papo secos
desculpe que diga mas isto é tudo menos o verdadeiro papo-seco.
Uau.... Que receita mais aldrabada! Vídeo aldrabado, receita aldrabada e completamente errada 😒
Entendo o entusiasmo, mas sejam honestos. Adicionaram muito mais água, além da quantidade inicial!! E nem mencionam, simplesmente cortam o vídeo nessa parte, como se nada fosse 🤦🏻♀️ que aldrabice!