Transform humble pork shoulder into the bold, smoky delight that is Portuguese chouriço, a sausage that captures the heart of Iberian cuisine. This traditional recipe combines coarsely ground pork with a generous infusion of garlic and paprika, while red wine adds depth and helps develop the sausage’s characteristic deep red colour. Unlike its Spanish cousin chorizo, Portuguese chouriço is typically less spicy but equally flavourful, with bay leaves lending their subtle aromatic touch. The process of making these sausages at home might take time, but the result is an authentic taste of Portugal that surpasses any store-bought version. Whether you’re planning to hang them to cure or cook them fresh, these sausages will bring the essence of Portuguese charcuterie tradition to your table.
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
Cut the pork into 10mm cubes.
Mix with all the other ingredients.
Cover with cling film and place in the refrigerator.
Remove every 12 hours and mix the meat with the marinade for two to three days.
In the 24 hours before stuffing place the casings in clean water and allow to soak in the fridge
Once ready to perform stuffing remove the garlic and bay leaves.
Rinse the casings and place in lukewarm water for 30 minutes.
Stuff the mixture into the casings. Tie off at regular intervals.
Prick the casings with a needle to remove any air pockets
Place into a smoker and cold smoke for 24 hours
Once smoked, hang the sausages to dry in a cold, dry space inside. (A spare refrigerator with hanging space works well.}
Once dry. The sausages can be served, but still need to be cooked
Transform your kitchen into a Portuguese flame factory with this bold and zesty peri peri sauce. Balancing the fierce heat of African Bird’s eye chillies with garlic, citrus, and aromatic spices, this versatile sauce packs a serious punch while delivering deep, complex flavours. Perfect for grilling, marinating,or as a condiment, this authentic recipe brings together the perfect blend of heat and tang that’s made peri peri a global sensation. Ready in just 25 minutes, but the flavours only get better with time! While many know this sauce from popular restaurant chains, nothing beats the satisfaction of crafting your own batch at home. And with this recipe yielding enough to last several weeks in the fridge, you’ll have plenty of opportunities to experiment with its fiery magic on everything from chicken to prawns.
In Portugal and Southern Africa, you will find a bottle of Peri- Peri (Piri- Piri in Portugal) sauce similar to this on just about every Portuguese table. It is used as a condiment to flavour almost everything from potato chips, eggs, and fried fish to ( of course) chicken. This fantastic sauce has the perfect combination of heat and piquancy that will have your friends begging for the recipe. When the bottle starts emptying ( as it will in no time at all ) simply add a couple more chillies , some lemon, and vinegar . Doing this will keep the bottle going for a lot longer
Ingredients
Virgin olive oil – ¾ Cup (185ml)
Lemon juice - ½ cup (125ml)
White-wine vinegar - ½ cup (125ml)
Fresh African Birds eye chillies - 10 to 15 (topped and split to reveal seeds and pith)
Brown Sugar – 1 tbsp.
Paprika – 1 tbsp.
Red chilli flakes - 2 tbsp.
Garlic – 8 cloves (Peeled and roughly chopped)
Salt - 1 tbsp.
Instructions
Bring vinegar to the boil. Add chillies and allow cooking until just soft (approx. 5 minutes)
Allow to cool
Add remaining ingredients and mix well
Decant into a bottle that has been well washed in soapy, warm water and sterilized
Refrigerate. Allow flavours to develop to a couple of days. Shake every time before using to combine the oil with the rest of the ingredients
Ignite your senses with this bold and aromatic African-Portuguese chicken dish that’s become a global sensation. This fiery creation starts with succulent chicken marinated in an authentic blend of African Birdseye chillies, aromatic spices, and herbs. The magic lies in its complex layering of heat, from the fierce bite of Birdseye chillies to the warm depth of paprika and cayenne, all balanced perfectly with sweet onions, pungent garlic, and zesty ginger. White wine and lemon juice tenderize the meat while adding subtle acidity, as bay leaves and brown sugar work in harmony to create a dish that’s both explosively flavourful and irresistibly memorable.
South Africa, where I grew up, has many people of Portuguese descent. Many came to the country from the former Portuguese colonies of Lourenco Marques and Angola, bringing with them their wonderful cuisine. Peri- Peri Chicken is a great example of the great gastronomy that Portuguese cooking offers. Chargrilling adds a wonderful smoky element to an already intriguing combination of savoury, piquant and tangy flavours. Something that will soon become a family favourite
Ingredients
Chicken
3- 4 pounds - cut into pieces or spatch-cocked (cut in half to lie flat on grill)
Juice of one lemon (or 2 tablespoons bottled lemon juice)
Bay leaves – 4 large
Instructions
Combine all ingredients for the marinade and mix well
Pierce the chicken all over with a large fork to allow the marinade to be easily absorbed into the meat.
Place chicken in a large zip lock bag and add the marinade. Alternatively, use non- metallic bowl covered with cling film
Marinate for 24 hours in the fridge. If using ziplock bag ensure that this is placed in a container to catch any leakage. Can be marinated for less time, but 24 hours is better.
Light barbeque and wait until coals are light grey. Grill slowly, ensuring that the fire does not get too hot. (Olive oil can cause the fire to flare up and burn the chicken) If the fire flares up, move to a cooler part of the grill. Baste the chicken with any remaining marinade. Ensure that it is well cooked through-out and nicely char-grilled on the outside. Remove from flames. Cover with aluminium foil and allow resting for 10 minutes. Serve
Can also be cooked in the oven in the kitchen at a temperature of 180 degrees Celsius for 75 to 90 minutes. (Use recommended cooking time for the weight of chicken being cooked) Barbequing is best though!
Notes
Good with a Greek Salad with Feta cheese and black olives
Peri peri oil, a fiery Portuguese condiment crafted from African bird’s eye chillies, delivers an intoxicating blend of heat, tanginess and aromatic depth to countless dishes. This vibrant oil, known locally as molho de piri-piri, combines the scorching bite of these small but potent chillies with fragrant garlic, bay leaves and warming spices. Whilst its roots trace back to Portugal’s colonial connections with Mozambiqueand Angola, this versatile oil has become a beloved ingredient far beyond its origins. Whether brushed onto grilled chicken, drizzled over seafood or simply mopped up with crusty bread, homemade peri peri oil offers a more nuanced and fresher flavour than any bottled variety – and fills the kitchen with an alluring, spice-laden aroma.
The Portuguese mastery of using the Chili in their cuisine is legendary, being certainly counted as right up there with the best. This fantastic Chilli Oil is not only used in Portuguese dishes like Peri- Peri Prawns but can also add a bit of magic to your everyday cooking. Just add a dash to your favourite meals made with eggs, rice and chicken. Its great blend of heat with just a hint of citrus and great garlic under-note sets the stage for something special. Being so good means it doesn’t last very long!
Ingredients
Olive oil - 250 ml
Dried Peri - Peri Chillies - 6 to 8
Fresh Birds eye or Peri-Peri Chillies – 6 to 8
Dried Kashmiri chillies – (optional)
Garlic- 3 cloves - chopped
Whisky – 2 tablespoons
Dried black peppercorns- 1 teaspoon
Dried bay leaves – 3 to 4
Fresh lemon juice – 1 tablespoon
White wine vinegar – 1 tablespoon
Instructions
Heat 2 tablespoons of olive oil in a pan. Bring to a medium heat. Add fresh Chillies, garlic, pepper and bay leaves. Cook gently for 2 to three minutes.
Add whisky, lemon juice and vinegar cook for a further minute. Add balance of oil and whole Chillies. Allow to cook over gentle heat for further 4 to 5 minutes. Remove and allow cooling slightly. Take out whole Chillies and bay leaves and reserve
Using a funnel, pour oil into a sterilized bottle or Jar (* see note). Re - introduce whole Chillies and bay leaves. Seal
Store in the fridge. Can be eaten immediately but is better when allowed to steep for a while
Notes
* Always ensure that food safety is observed. Sterilization of bottles is important