This type of portuguese chouriço recepy is from the center of Portugal called Beiras. The chouriço from the fouth of Portugal in the region of Alentejo doesnt have wine, instead the perservation is done with spicey spices, which makes them be more tender. I personally prefer the Alentejo chouriços over the Beiras chouriço but both are great, it's just a matter of preference.
traditional portuguese chouriço is not grinded, the meat and fat are roughly cut in chunks some bigger some smaller. So when you cut into the chouriço you can clearly see the chunks in it.
Yes. It's part of the reason it makes them unique and so tasty. And they dte not sausages, they ste chouriços. We also have sausages as well and they taste differently.
Traditionally chouriço is made with "pá de porco" (pork meat from the front shoulders), and some fat/fatty meat from the belly. We call fatty meats from the belly "entremeada" not sure what is the name in English, but looks like a meats with thick streaks of fat. For about 10 chouriços (depends on the size you make them) you'll need: 5kg of meats and fat. (about 1/3 fats, 2/3 meats and fatty meats, you can ajust to your taste, just dont cut the fats completly or its gonna be dry) 250g garlic Colorau/Paprika to taste Black pepper to taste Cloves to taste (around 25g is what I put for 5Kg of meat) 100g Salt (20g for meat Kg) 10 bayleafs 7meters of thin pork tripe Aproximatly 1,5 L of red wine funnel with a 3~3,5cm end mouth check if the tripe fits the end mouth. Parcel String (a needle for the parcel sting is not needed but if you have it it makes it easier to tie the ends) Well now follow the video to see how to do it properly. -So first cut all the meat and fats in small cubes/strips, about 2-3cm some smaller some bigger to give texture. -Put the meat in a big bowl. - Put the peeled garlic in a processor and chop it, Not to a paste. Join it with the meat. - Add all the spices, bayleaf and salt. Mix well. - Add wine until it covers the meat. -Cover the bowl, and put in fridge for 2-3 days. Mixing the meat once a day. (After the 1st day you can already taste the for the salt and spices to see if its to your taste, so grab a couple pieces of the meat and cook them in a pan with a bit of olive oil, to taste if it needs more of anything.) - Cut the tripes to about 40 cm and take a bit of the "vinha de alhos" (the marinade) and put the tripes to soak in there until they are maleable and stretchy. - Now tie the end of a tripe and poke a couple holes with a needle to let air out when you start to put the meat in. - Put the funnel in the tripe and start to fill it with the meat, squeeze the meat slightly to not let a lot of juice in. Try not to put airbubbles in, if you see any poke them with a needle. Careful not to put the bayleafs in. Give some pokes in the end. To let air and excess juice out. - After it is full, tie the other end, here in Portugal we usually tie the ends together with about a 5cm distance to give it a U shape like in the video (if you have remainder meat you can do smaller chouriços and use those as taste tests in the smoking. Or fry up the meat in a pot with a bit of olive oil and some of the remainder marinade, if you have clams in the house put some clams to cook in the sauce, then do some potato fries in cubes and in the end put the fries together with the meat and the sauce -- That is called Carne de Porco à Portuguesa/Alentejana and it's delicious) -If you have a smoker, smoke them for 5h hours a day for about 4 days. (if they are thinner takes less time and vice versa, you should taste one after 3 days to see if its dry/cooked enough) (here we smoke with bayleaf logs) -If you don't have a smoker you can do it in the oven at about 40-50ºC 5h a day for the same 4~5 days. Disclaimer I have never done it ib the oven, some people i know have and said it was fine but don't have the smoky flavor. Now you can enjoy them just as it is with some bread, or you can cook them up in pan with some olive oil, give them a few cuts and fry them.
I love the Hawaiian Portuguese sausage the best. I think over the years it changed and got a bit of an Asian influence and taste different than the authentic Portuguese sausage. I am sure in Portugal they would cringe at the Hawaiian adaptation of their sausage.
The title is in English, and therefore Chouriço translated to English is Chorizo. Just like if he had a recipe for Bacalhau, your English title would spell Cod.
@@unitedintraditions It's Chouriço not Churiço. This is just a detail not trying to be rude to anybody, but it's good that people know the real name, since the video is about Portuguese cuisine or Portuguese gastronomy. The word Chorizo is the same thing in Spanish. Since I know the translation of Chouriço in English is "Portuguese smoked sausage". I like, when people are speaking about one culture, they don't mix up with other cultures.
@Jony Brumas you're digressing, but I corrected. Nonetheless, any translation site you enter the Portuguese "Chouriço" will translate to English as "Chorizo". Some will translate Chouriço to Sausage, but that is Salsicha. Therefore, since the title is in English, the spelling is correct. Chouriço ( I added the 'o' this time) is Chorizo in English.
