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
Notes
This recipe yeilds 10 sausages
Keywords: Chourico sausage
Nutrition Information
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 by The Chilli Workshop at https://chilliworkshop.co.uk/recipes-from-portugal/chourico/