Fall River Boiled Dinner
Emeril Lagasse's father made this dinner almost every Sunday using linguiça, a long, dry Portuguese sausage made with coarsely chopped pork, garlic and paprika. Any type of sausage can be substituted for the linguiça.Plus: More Soup Recipes and Tips
The recipe can be prepared through Step 1 and refrigerated for up to 3 days. Reheat the meats in the broth before proceeding.
The hearty flavors of the various meats in this dish suggest a medium-bodied red with bright fruit and a touch of tannin. Look for a Portuguese Cabernet.