Chouriço – Portugal


Chouriço sausage
 
Author: 
Nutrition Information
  • Serves: 10
  • Serving size: 200g
  • Calories: 346
  • Fat: 12 g
  • Saturated fat: 4 g
  • Unsaturated fat: 0 g
  • Trans fat: 0 g
  • Carbohydrates: 4 g
  • Sugar: 0 grams
  • Sodium: 1152 mg
  • Fiber: 0 grams
  • Protein: 12 g
  • Cholesterol: 130 mg
Recipe type: Sausages
Cuisine: Portuguese
Prep time: 
Total time: 
A great tasting sausage that lends itself to dishes like Caldo verde ( Kale soup), grilled Chourico and many other rustic Portuguese dishes. A great addition to your charcuterie collection
Ingredients
  • Pork shoulder – 2.25 kilograms (5 pounds)
  • Garlic – 5 cloves (halved)
  • Kosher Salt - 25 grams
  • Dry red wine – 500 ml
  • Paprika - 30 grams
  • Black pepper – 5 grams
  • Bay leaves – 4
  • Sausage casings – 5 meters (36mm – 40 mm)
Instructions
  1. Cut the pork into 10mm cubes.
  2. Mix with all the other ingredients.
  3. Cover with cling film and place in the refrigerator.
  4. Remove every 12 hours and mix the meat with the marinade for two to three days.
  5. In the 24 hours before stuffing place the casings in clean water and allow to soak in the fridge
  6. Once ready to perform stuffing remove the garlic and bay leaves.
  7. Rinse the casings and place in lukewarm water for 30 minutes.
  8. Stuff the mixture into the casings. Tie off at regular intervals.
  9. Prick the casings with a needle to remove any air pockets
  10. Place into a smoker and cold smoke for 24 hours
  11. Once smoked, hang the sausages to dry in a cold, dry space inside. (A spare refrigerator with hanging space works well.}
  12. Once dry. The sausages can be served, but still need to be cooked
Notes
This recipe yeilds 10 sausages

Keywords: Chourico sausage

Food from Portugal

Linguica sausage

Linguica sausage
 
Author: 
Nutrition Information
  • Serves: 20
  • Serving size: 100g
  • Calories: 725
  • Fat: 68 g
  • Saturated fat: 24 g
  • Unsaturated fat: 51 g
  • Trans fat: 0 g
  • Carbohydrates: 1 g
  • Sugar: 1 g
  • Sodium: 816 mg
  • Fiber: 0 g
  • Protein: 37 g
  • Cholesterol: 127 mg
Recipe type: Sausages
Cuisine: Brazilian
Prep time: 
Cook time: 
Total time: 
This sausage is extremely popular in all Portuguese speaking parts of the world. While this is a recipe in the Brazilian style of making Linguica, there are variations made in other countries. This a fresh version but other versions include drying and smoking it and adding other spices like turmeric
Ingredients
  • Fatty pork – two kilograms ( see note)
  • Garlic cloves – four (peeled and minced)
  • Ground black pepper - one teaspoon
  • Chilli flakes – two teaspoons
  • Chopped flat-leaf parsley
  • Salt – one tablespoon
  • Water – 100 ml
  • Sausage casings - 3 meters 36/40mm wide
Instructions
Preparation
  1. Soak the sausage skins in water in the refrigerator for 24 hours
  2. Chilli the pork (and fat, if using) in the freezer for at least an hour before beginning mincing
  3. Peel and mince the garlic
  4. Rinse the sausage skins in fresh water 30 minutes before beginning and place in luke-warm water
Making the sausages
  1. Cut the pork (and fat) into 25mm pieces.
  2. Sprinkle with salt, pepper and chilli flakes
  3. Add the garlic and water
  4. Mix everything well. Place back in the freezer for a further thirty minutes.
  5. Mince the meat into a coarse mince using a 4.5mm mincing plate. ( or closest size)
  6. Stuff the mince into the casing ( be careful not to overfill otherwise the sausages with burst when you cook them)
  7. Make into links according to preference.
  8. Can be cooked immediately but the sausages will benefit from being left overnight in the refrigerator so that the flavours can develop.
  9. Great on the BBQ or fried
Notes
Aim for a fat percentage of about of about 20 percent. To do this use pork shoulder and add pork belly ( without skin) to the ratio of 80 percent shoulder with 20 percent belly. For lean meat add pure pork fat at about the same ratio

This recipe yields 20 portions portions

Keywords: Linguica sausage

 

Sucuk sausage – Turkey

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recipe for Turkish Sucuk sausage

Sucuk sausage
 
Author: 
Nutrition Information
  • Serving size: 100 grams
  • Calories: 199 kcal
  • Fat: 15g
  • Saturated fat: 6.2
  • Carbohydrates: 0.7g
  • Sugar: <0 .5g
  • Sodium: 0.57g
  • Fiber: <0 .5g
  • Protein: 19g
Recipe type: Sausages
Cuisine: Turkish
Prep time: 
Cook time: 
Total time: 
Some great food has its origins in Turkey, once the centre of the Ottoman empire. Dishes like shish kebab, baklava, kofta and the ubiquitous doner kebab are well-known foods in the world today. While not that well-known, this sausage follows in the mould of other Turkish food. It is simply delicious
Ingredients
  • Minced beef (20% fat) - 1 kilogram
  • Minced lamb (10% fat) – 500g
  • Sausage casings - 3 meters 36/40 mm diameter
  • Garlic – 70g (finely chopped)
  • Chilli powder – 15g
  • Aleppo Chilli flakes – 30g (see note)
  • Salt (fine) - ¾ tablespoon
  • Cumin (whole) – 20g
  • Black pepper (whole) – 20g
Instructions
Pre-preparation
  1. Soak the sausage casings in cold water for 24 hours to remove excess salt
  2. Combine beef and lamb in a big mixing basin (plastic, porcelain or stainless steel)
  3. Combine all the whole spices and grind until fine. Mix with other ingredients
  4. Add above to the meats, ensuring that everything is well mixed
  5. Cover mixing basin with cling film. Allow to rest in the fridge for 12- 18 hours.
  6. Mince the meat into a coarse mince using a 4.5 mm (0.177 inches) mincing plate.
Making the sausage
  1. Prior to beginning mincing of meat, rinse the sausage casing in fresh clean water and then soak in lukewarm water for 30 minutes.
  2. Place mince into a sausage stuffer and fill casings. Ensure that the mixture is not filled too tightly as the sausage will burst when it is cooked.
  3. Set quantity aside needed for immediate barbequing/cooking and freeze the rest
Notes
Sausage casings can be bought on-line or from your butcher.

Aleppo chilli flakes can be substituted by ground Kashmiri Chillies. Alternatively
simply add an additional 5 grams of Chilli powder

This recipe yields approximately 20 sausages

Keywords : Turkish sucuk with chillies

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Sai Ua sausage – Thailand

Sai ua sausage
Nutrition Information
  • Serves: 6 to seven sausages
  • Serving size: 140 g
  • Calories: 186
  • Fat: 7 grams
  • Saturated fat: 3 grams
  • Carbohydrates: 5 grams
  • Sugar: 1 gram
  • Sodium: 24 mg
  • Fiber: 1 gram
  • Cholesterol: 7mg
Recipe type: Sausages
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
In this recipe, typical Thai ingredients like Chillies, lemongrass, galangal, shrimp paste and fish sauce are combined to great effect in this fine tasting sausage. If you like Thai food, you will like it even more after tasting this. While it is not essential to use fresh Turmeric ( it is sometimes difficult to find), if you can definitely go this route. It certainly does add to the depth of flavour.
Ingredients
For the chilli paste
  • Dried chillies – 6 grams
  • Galangal – one teaspoon
  • Lemongrass – white part only (thinly sliced)
  • Turmeric root - 2 inches (or two teaspoons turmeric powder)
  • Shallots – ½ cup ( Finely chopped)
  • Garlic – 4 cloves (peeled and sliced)
  • Shrimp paste – one teaspoon
  • Kaffir lime leaves - 5 finely chopped ( centre stalk removed)
  • Sausage Casing - 1 metre ( 36/40mm)
  • Fish sauce – one tablespoon
For the meat
  • Pork – 500g pork shoulder ( or minced pork) - see note
  • Kaffir lime leaves (finely chopped) 5–6
  • Spring onion (scallion) - one finely chopped
Instructions
Mincing
  1. Cut the meat into 25mm x 25mm (1-inch x 1-inch) pieces. Keep cool in a big mixing basin (plastic, porcelain or enamel-coated)
  2. Before beginning mincing of meat, rinse the sausage casing in fresh, clean water and then soak in lukewarm water for 30 minutes
  3. Mince the meat into a coarse mince using a 4.5mm (0.177 inches) mincing plate.
Making the Chilli paste
  1. Grind Chillies to a powder in a grinder or pestle and mortar
  2. Peel turmeric (if using fresh). Slice into pieces
  3. Combine all the ingredients for the chilli paste in a blender and blend into a smooth paste
  4. Using your hands (or mixer), combine the Chilli paste with the other ingredients listed under "for the meat" for 2 to 3 minutes until mixed through
Making the sausage
  1. Place seasoned mince into a sausage stuffer and fill casings. Ensure that the mixture is not filled too tightly, as the sausage will burst when it is cooked.
  2. Place in the refrigerator for at least 4 hours for flavours to develop.
  3. Great fried or on a barbecue
Notes
Use the fattiest pork you can find. If using already minced, buy pork with a fat content of at least 20 percent. Similarly, if mincing yourself, aim towards this. If necessary, mince belly of pork

This recipe yields 5 sausages

Use these sausages to make Thai Stir-fried Noodles.

Keywords: Spicy Thai Sai Ua sausages

 

Goan sausage (Choris)- India

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Goan Choris recipe

Goan sausage
 
Author: 
Nutrition Information
  • Serving size: 100g
Recipe type: Sausages
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
This great tasting spicy sausage is the result of a fusion of Portuguese and Indian cooking. When the Portuguese invaded Goa in 1510, they brought not only their cuisine but also a host of other ingredients with them. ( believe this or not but the chilli was one of these) . After being introduced to chillies the Indians soon became experts in using them. Other Indian spices were combined with the Chilli to make the local variant of Portuguese Chouriço that was renamed Choris. Today it is a firm favourite, not only among the Goans but also with anyone who has had the pleasure of eating one. Outstanding!!!
Ingredients
For initial marinating
  • Pork belly (without skin) - 1.25 kilograms
  • Sausage casings - 3 meters 36/40mm diameter
  • Lemon juice – ½ cup
  • Salt (coarse) – 1 tablespoon
  • Prague powder No 1 – 2.5 grams
To make the masala (spice mix)
  • Garlic – 15g (finely chopped or use paste)
  • Ginger paste – 15g
  • Kashmiri Chillies (Dried) – 40 whole
  • Cumin (whole) – 3g
  • Black pepper (whole) – ¾ teaspoon (25 to 30 corns)
  • Cloves – 25 whole
  • Cinnamon sticks – 1 x 2-inch piece
  • Lemon juice – ½ cup
  • Vinegar (Goan or red wine) – half a cup (and maybe a bit more)
  • Turmeric) – 1 ½ teaspoons
Instructions
Pre-preparation
  1. Soak the sausage casings in cold water overnight to remove excess salt
  2. Chop pork belly into pieces (approx. 2-inch x 1 inch)
  3. Place in a stainless steel or plastic colander with feet
  4. Place the colander into a separate bowl to catch juices that will be pressed out of the meat in the next step
  5. Sprinkle coarse salt over the meat and add ½ of the lemon juice
  6. Place a small plate on top of the meat and weigh down with a heavyweight (The aim is to press as much liquid out of the meat as possible)
  7. Refrigerate overnight
Making the sausage
  1. Take marinated meat out of the refrigerator and remove weight. Juices will have accumulated in the bottom of the bowl that the colander has been resting in. This should be disposed of. Add the balance of the lemon juice and mix well.
  2. Place back in the refrigerator (with weight back in place). Allow meat to marinate for a couple more of hours
  3. Remove, once again, dispose of accumulated juices and then cut meat into small pieces ( 5 mm to 10mm) Sprinkle with Prague powder and mix well.
  4. Place all of the ingredients listed “for the masala (spice mix)” with the exception of the vinegar into a blender
  5. Add half the vinegar and start blending. Carry on adding vinegar until a thick paste is achieved. The amount of vinegar added is entirely based on your personal preference for the thickness of the paste. A good general guide is ¾ to one whole cup
  6. Combine the spice mix with the meat ensuring that all pieces are well coated.
  7. Keep cool in the refrigerator while completing the next step
  8. Mince the meat into a coarse mince using a 4.5 mm (0.177 inches) mincing plate.
  9. Prior to beginning stuffing of the meat, rinse the sausage casing in fresh, clean water and then soak in lukewarm water for 30 minutes.
  10. Place marinated meat pieces into a sausage - stuffer and fill casings. Ensure that the mixture is not filled too tightly as the sausages will burst when they are cooked.
  11. Allow sausages to dry in the refrigerator for two to three days.
  12. Set quantity aside needed for immediate barbequing/cooking and freeze the rest
Notes
This recipe yields approx 12 sausages

Keywords: Goan sausage, Choris, Indian Chorizo

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South African boerewors with Chilli

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Boerewors with Chilli

Boerewors with Chilli
Nutrition Information
  • Serving size: 100g
  • Calories: 257 kcal
  • Fat: 21g
  • Saturated fat: 7.5g
  • Carbohydrates: < 0.5g
  • Sugar: < 0.5g
  • Sodium: 1g
  • Fiber: < 0.5g
  • Protein: 18g
Recipe type: Sausages
Cuisine: South African
Prep time: 
Cook time: 
Total time: 
Anyone who knows a South African will tell you that they are diehard fans of barbequing or “braaing “as it is known in South Africa. Being a South African means that I know where that comes from. It’s so inbred that it’s almost part of our DNA This sausage is a vital part of an authentic South African “braai”. It has a wonderful spicy taste that takes on a character all of its own when barbequed. The basic boerewors is made using mainly pepper and coriander as spices, but adding Chilli adds that special component that takes something that is already fantastic to Supa Dupa great.
Ingredients
  • Beef – 2 kg - (4. 2 pounds)
  • Pork - 1kg - (2.2 pounds)
  • Streaky bacon or fatty lamb - 500 grams (approx. a pound) (see note)
  • Chilli Flakes - 2 tablespoons
  • Coriander - 2 tablespoons (Whole)
  • Black pepper – 1 tablespoon (Whole)
  • Sea salt. – 1 tablespoon
  • Cloves. – 12 whole
  • Nutmeg powder – ½ teaspoon
  • Brown vinegar – ½ cup
  • Sausage casings - 5 meters 32/34mm (1 11/32 inches) wide
Instructions
Pre-preparation
  1. Soak the sausage casings in cold water for 24 hours to remove excess salt
  2. Cut the meat into 25mm x 25mm (1-inch x 1- inch) pieces. Keep cool in a big mixing basin (plastic, porcelain or enamel coated)
  3. Combine all the whole spices and grind until fine. Mix with Chilli flakes, salt and ground nutmeg.
  4. Pour the vinegar over the meat and using your hands blend in the spice mix until all pieces are well coated.
  5. Allow to marinate in the fridge for 3- 4 hours
Making the sausage
  1. Prior to beginning mincing of meat, rinse the sausage casing in fresh clean water and then soak in lukewarm water for 30 minutes
  2. Mince the meat into a coarse mince using a 4.5mm (0.177 inch) mincing plate.( or closest size )
  3. Place mince into a sausage stuffer and fill casings. Ensure that the mixture is not filled too tightly as the sausage will burst when it is cooked
  4. Set quantity aside needed for immediate barbequing and freeze the rest
Notes
Boerewors benefits from having approximately 10 % - 15% of its finished weight as fat. It the fat is omitted the sausage becomes dry when cooked. This recipe calls for the minimum amount that should be used but if you want a juicier sausage increase the fat content. Traditional boerewors is a mixture of beef and pork, but it works equally well with lamb

This recipe yields approx 25 sausages

Keywords: South African Boerewors with chilli

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Chorizo with Chilli

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Fresh Chorizo

Chorizo with Chilli
Nutrition Information
  • Serving size: 100g
  • Calories: 189 kcal
  • Fat: 13g
  • Carbohydrates: 0.6g
  • Sugar: 0.6g
  • Sodium: 1.2
  • Fiber: < 0.5g
  • Protein: 16g
Recipe type: Sausages
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Whilst most people in Europe associate chorizo with being a dried sausage from either Portugal or Spain, the version presented here is uncured and will need cooking. In Mexico, this sausage is left to develop flavour in the refrigerator for a couple of days and is then used to make wonderful casserole dishes with beans, seafood, and chicken. It can also be fried as a breakfast sausage with eggs and fried potatoes and is absolutely amazing when barbequed
Ingredients
  • Pork shoulder– 1.2 kg - (2.66 pounds) (* see note)
  • Paprika - 3 tablespoons
  • Cayenne powder - 1 teaspoon
  • Chilli flakes – 2 teaspoons
  • Garlic - 4 cloves minced
  • Black pepper - 1 teaspoon (ground)
  • Sea salt. - 1 tablespoon
  • Dry white wine - ⅓ of a cup
  • Sausage casings - 2 meters (± 7 feet) 32/34mm (approx. 1 11 /32 inches wide) (see note)
Instructions
Pre-preparation
  1. Soak the sausage casings in cold water for 24 hours to remove excess salt
Making Sausage
  1. Cut the meat into 25mm x 25mm (1-inch x 1-inch) pieces. Keep cool in a big mixing basin (plastic, porcelain or enamel coated)
  2. Combine all the spices with salt. Mix well
  3. Prior to beginning mincing of meat, rinse the sausage casing in fresh clean water and then soak in lukewarm water for 30 minutes
  4. Mince the meat into a coarse mince using a 4.5mm (0.177 inch) mincing plate.
  5. Using your hands, mix spice, garlic, and wine into minced meat for 2 to 3 minutes.
  6. Place mince into a sausage stuffer and fill casings. Ensure that the mixture is not filled too tightly as the sausage will burst when it is cooked.
Notes
* Minimum fat content 20% or add pork back fat to bring it to this percentage

Sausage casings can be bought on-line or from your butcher.

This recipe yields approx. 12 sausages

image : jefferyw/ CC BY 2.0/ via Flikr

Keywords: Fresh chorizo with chilli

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Merguez – Morroco

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Recipe for Merguez sausage

Merguez
Nutrition Information
  • Serving size: 100g
  • Calories: 169 kcal
  • Fat: 11g
  • Saturated fat: 4.8g
  • Carbohydrates: < 0.5g
  • Sugar: < 0.5g
  • Sodium: 0.7g
  • Fiber: < 0.5g
  • Protein: 17g
Recipe type: Sausages
Cuisine: Moroccan
Prep time: 
Cook time: 
Total time: 
It was while living in Belgium that I came across this fantastic sausage. Not far from where we lived there were quite a few Moroccan butchers. Their meat was excellent and far more reasonably priced than some of the supermarkets or other local butchers, so I became a frequent customer. Murguez is a wonderful blend of spicy and juicy. If is great barbequed but equally good just fried in a pan and served on a fresh bread roll. If you are a real Chilli lover who enjoys a bit of heat, a dollop of extra Harissa ( to the sausage in the roll) adds more than a bit of a spark!
Ingredients
  • Fatty lamb – 1kg (2.2 pounds)
  • Fresh Coriander – 3 tablespoons - chopped
  • Garlic - 4 cloves - minced
  • Harissa – 2 tablespoons (see note)
  • Sausage casings - 18/20mm (3/4 inch) lamb
For the spice mix
  • Paprika – 1 tablespoon
  • Cumin – ½ tablespoon (whole)
  • Coriander seeds – I teaspoon (whole)
  • Fennel seeds – ½ tablespoon (whole)
  • Powdered cinnamon – ½ teaspoon
  • Red Chilli flakes – I teaspoon
  • Salt – 1 teaspoon
Instructions
Pre-preparation
  1. Soak the sausage casings in cold water for 24 hours to remove excess salt
  2. Cut the meat into 25mm x 25mm (1-inch x 1-inch) pieces. Mix with garlic and harissa and keep cool in a big mixing basin (plastic, porcelain or enamel coated).
  3. Combine all the whole spices and grind until fine. Add salt, paprika, cinnamon, and Chilli flakes and mix well.
  4. Using your hands, blend in the spice mix with the meat until all pieces are well coated.
  5. Allow to marinate in the fridge for 3- 4 hours
  6. Prior to beginning mincing of meat, rinse the sausage casing in fresh clean water and then soak in lukewarm water for 30 minutes
  7. Add chopped coriander to meat and mince using a 4.5mm (0.177 inch) mincing plate.
  8. Place mince into a sausage stuffer and fill casings. Ensure that the mixture is not filled too tightly as the sausage will burst when it is cooked.
Notes
Harissa – a Moroccan Chilli paste – is freely available on-line.

This recipe yields approx. 8 sausages

Keywords: Moroccan Merguez sausage with chillies

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Italian sausage with Chilli

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Italian sausage recipe

Italian sausage with Chilli
 
Author: 
Nutrition Information
  • Serving size: 100 grams
  • Calories: 229 kcal
  • Fat: 17g
  • Saturated fat: 6
  • Carbohydrates: <0 .5g
  • Sugar: <0 .5g
  • Sodium: 0.63g
  • Fiber: <0 .5g
  • Protein: 18g
Recipe type: Sausages
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Some Sundays when we lived in Brussels, Belgium we would take a leisurely stroll to the open-air market held at Place Flaget (an open community square in Ixelles). Very typical of a French open market, this weekly get-together had a great ambiance and sense of joy de vivre. Between stopping of at a champagne tent for a flute of the best and a few oysters, you could buy wonderful produce from local artisan producers ,including – amongst others - freshly baked bread, cheese and sausages. On discovering this fantastic sausage - in the refrigerator van of an authentic Italian produce merchant - I became an immediate fan. No amount of bribing or charm would persuade him into sharing his recipe (a closely guarded secret) so I had no choice, but to try and replicate one of my own. I think this one is close, but out of respect for his great sausage will never claim it to be the same. Buon appetito
Ingredients
Meat
  • Pork shoulder - 1 Kg (2¼ lbs)
  • Belly of pork - 1 Kg (2¼ lb)
  • Sausage casings - 3 meters (± 10 feet) 32/34mm (approx. 1 11 /32 inches wide) (see note)
Spices
  • Fennel seed – 4 teaspoons
  • Fine sea salt – 1 tablespoon
  • Chillies - 4 Birds-eye – finely chopped
  • Chilli powder - 4 teaspoons
  • Black pepper - 2 teaspoons
Other
  • Ice cold white wine – ¼ of a cup
Instructions
Making Sausage
  1. Cut the meat into 25 mm x 25 mm (1-inch x 1-inch) pieces. Keep cool in a big mixing basin (plastic, porcelain or enamel-coated).
  2. Combine all the spices with salt. Mix well
  3. Prior to beginning mincing of meat, rinse the sausage casing in fresh clean water and then soak in lukewarm water for 30 minutes.
  4. Mince the meat into a coarse mince using a 4.5 mm (0.177 inch) mincing plate.
  5. Using your hands, mix spices and wine into minced meat for 2 to 3 minutes.
  6. Place mince into a sausage stuffer and fill casings. Ensure that the mixture is not filled too tightly as the sausage will burst when it is cooked.
  7. Place in the refrigerator for at least 4 hours for flavours to develop.
Notes
Sausage casings can be bought on-line or from your butcher.

This recipe yields approximately 20 sausages

Keywords : Italian sausages with chillies

Image: Steven Depolo / CC BY 2.0 / via Flikr

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