Chouriço – Portugal

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Portuguese Farmhouse Sausage

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.

Chouriço sausage
 
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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: 
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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