Chouriço sausage
Author: Cee Gee
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
- 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
Keywords: Chourico sausage
