Ingredient: Salamis - chouriço (Portugal)
Category: Cured Sausages - Portugal
Season: All
Portuguese chourico is made with pork, fat, wine, paprika and salt.
It is then stuffed into tripe (natural or artificial) and slowly dried over smoke.
There are many different varieties, changing in colour, shape, seasoning and taste.
Many dishes of the Portuguese cuisine make use of chouriço - Cozido à portuguesa and Feijoada are just two of them
In Portugal there is also a blood chouriço (chouriço de sangue) very similar to the Black Pudding, amongst many other types of Enchidos, such as Alheira, Linguiça, Morcela, Farinheira, Chouriço de Vinho, Chouriço de ossos, Cacholeira, Paia, Paio, Paiola, Paiote, Salpicão and Tripa enfarinhada.
Portuguese style Linguiça , can also be found in New England and Hawaii, generally known as Portuguese sausages. |