Reviewed: Apr. 29, 2012

Loved these!! Had them as hordourves 3 nights in a row...only changes were using linguica instead of chourico because it is milder...next time might use half of each sausage. Also, used only 3/4s of the amount of stuffing.

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Reviewer:

GERRAUGHTY

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Cooking Level: Intermediate

Home Town: Port Washington, New York, USA

Living In: Duxbury, Massachusetts, USA

Reviewed: Sep. 24, 2011

I'm from New Bedord, MA and I have to say that these are really good. I used turkey chourico and they were still awesome.

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Reviewer:

VIKKIVAND

Cooking Level: Expert

Home Town: New Bedford, Massachusetts, USA

Reviewed: Jun. 10, 2011

I've made these myself many time. The only thing I do double or triple the recipe and I also add 1# of bacon and chopped green or red pepper. Also add crushed red pepper fopr alittle extra hotness.

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Reviewer:

chantal

Cooking Level: Expert

Home Town: Cumberland, Rhode Island, USA

Reviewed: Sep. 24, 2010

A taste of New England! I scored some big cherrystones at the Pike Place Market in Seattle, used Spanish chorizo and cornbread stuffing mix. Fantastic!

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Reviewer:

Cazuela

Living In: Seattle, Washington, USA

Reviewed: Sep. 21, 2010

serving this for dinner for the family. i love it! from n dighton mass.

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Reviewer:

traylene

Reviewed: Aug. 12, 2010

I reviewed solely based on smell, I admit it...I can't wait to eat these! I'm Portuguese and grew up in Massachusetts, whenever I had a quahog it always had linguiça (a milder Portuguese sausage ) or chouriço. I was THRILLED to find this recipe. Will review on taste tomorrow. :-)

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Reviewer:

MEL7ART

Cooking Level: Expert

Home Town: Taunton, Massachusetts, USA

Reviewed: Jun. 13, 2010

thanks for this recipe i am portuguese from new england and i have not had these since i moved down south ...... they tasted just like i remember ...and again thanks......

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8 users found this review helpful