Portuguese Chocolate Sausage

What a surprise! My first bite … between fudge and brownie … Not too sweet chocolate flavor with roasted nuts. Chocolate Salami is an Italian and Portuguese favorite. But I have to admit while I lean to the Portuguese side I did add Amaretto instead of Port. Your choice of liqueurs is extensive. Just make it something that goes with chocolate and coffee. Exactly … What doesn’t? Not into a liqueur? Just add a little more coffee in its place.

I came across this dessert at a family reunion. Other foods from that wonderful day I have yet to try my hand. These are coming soon.

Pastéis de Nata

Bolo Levedos

Recipe

1/2 cup slivered almonds
1/2 cup chopped walnuts
6 tablespoons butter-cut into chunks for easier melting
One 12-ounce bag semisweet chocolate-I used Guittard chocolate chips. Pick a chocolate you love and use it. It doesn’t need to be in chip form. If using bar chocolate break into smaller pieces for melting.
5 Ounces coarsely crushed Maria Biscuits
3 Tablespoons strong coffee
1 Tablespoon Amaretto Liqueur
1/2 cup powdered sugar

Toast the nuts in an untreated skillet over moderate heat. This takes some minutes. The nuts will turn golden brown. Stir so all sides benefit. Set aside.

Bring water to a boil in a medium to large saucepan. Turn to simmer. Use a heat resistant bowl that will fit just over the water in the saucepan as in a double boiler. Add the chocolate and butter to the bowl. Stir until melted and smooth.

To the chocolate/butter mixture add the crushed cookies, nuts, coffee, Amaretto and stir until well mixed. Let cool for 15 minutes at room temperature. Or speed up the process by placing in the refrigerator. Cool until when spooned onto a flat surface it doesn’t spread easily.

Cut two pieces of parchment paper (or waxed paper), approximately 8 inches long off a 13-inch wide parchment paper roll. Working along the 13 inch length spoon half of the cookie mixture on each piece of paper by placing large spoonsful along the center about 7 inches long and 2 inches wide. Roll the parchment paper over the mixture by pulling the shorter side over the top while rolling, forming a log. Firm up the roll by rolling across a flat surface. Lightly press on the ends to firm up roll. Twist parchment on either end and tie with string to hold in place. Repeat for the second ‘sausage.’ Refrigerate. Pull logs out of refrigerator after about 30 minutes to roll across a flat surface and create a more perfect ‘sausage.’ Refrigerate until firm, about 1 hour.

After firm roll each sausage in the powdered sugar to coat well. Make 1/2 inch slices across the roll and serve. Keep leftovers refrigerated to maintain roll shape.

Enjoy!