Homemade Sausage Making

Hello all,
I am in need of a authentic Portuguese Chourico recipe. I would like the real deal. My understanding is pimenta moida is a important ingredient and if so I would like to keep it a part of this sausage.

Is there anybody out there with a authentic recipe that you would be willing to share with me? I really appreciate all of the help!

Thank you!
Nick

Hi Nick,

I have never made Portuguese chorico, but tasted a dried cured version in Montreal a couple of years ago, and it was quite tasty. We don't have a recipe in our member's index and neither does Stan Marianski. So the only suggestion I have is to check Len Poli's site, he has three versions there.

Hopefully our good member and Portuguese charcuterie expert Cabonaia will check in and he might be able to help.

If you find a suitable recipe and make the sausage, please post it with pics so that we can include it in the index.

Sorry I didn't notice this request until today!

Rick, are you looking for a dried chourico recipe, or a pre-cooked / smoked sausage like linguica? I've got a linguica recipe I like, if you're interested in that. I've made Spanish chorizo but not Portguese dried chourico.

Have a morcella recipe too, in case you're interested.

Cheers,
Jeff

Hey Jeff, by all means post your linguica recipe and I will add it to our Members' Recipe Index (MRI). Looks like an area where we do need more recipes. And even though it appears that things are a bit slow on the forum these days, we still get several hundred hits per day and people are benefiting from the information and recipes found here.

Cabonaia,

Hi there,

I hope you are doing great.

Could you be kind enough to share with me your linguica and Spanish Chorizo recipe, please? My email address is : chefedna63@gmail.com Thank you very much. Take care, Ed

redzed,

Hello,

I would be very grateful to you if you could post Portuguese Charcuterie recipes please?
Thank you very much, Edna

Hello Edna and welcome to the forum! Looks like we're in the the season when more and more people are dreaming of a Christmas sausage! And it is quite coincidental that you bring up the subject of Portuguese charcuterie as I am in the process of preparing a Chouriço de Portalegre, using this recipe: https://www.meatsandsausages.com/sausag ... portalegre Will show the results in about 4 weeks.

There is very solid representation of Portuguese sausages in the updated version of Stan Marianski's recipe compilation. I'm sure you will find something there to your liking. You can find the recipes by clicking on the coloured banner at the top of the page and then going to "Recipes".

Take a look at:
Linquiça
Chouriça de Carne de Barroso-Montalegre
Chouriça de Carne de Melgaço
Chouriça de Carne de Vinhais
Chouriço
Chouriço Azedo de Vinhais
Chouriço de Abóbora de Barroso-Montalegre
Chouriço de Carne de Estremoz e Borba
Chouriço de Portalegre
Chouriço Mouro de Portalegre
Linguíça do Baixo Alentejo
Linguiça de Portaleg

Here is an excellent scholarly article about traditional Portuguese sausages
https://www.sciencedirect.com/science/a ... 8116000056

Have fun studying the recipes and let us know which one you will one making!

Also lots of Chorizo info and recipes here:

http://www.wedlinydomowe.pl/en/viewtopic.php?t=5873

http://www.wedlinydomowe.pl/en/viewtopic.php?t=5934

Thanks for the links! I gots some reading to do now!!!

redzed,

Hello,

Thanks for the reply. I purchased all the sausage making cook books by Stanley Marianski.
Thank you very much. Edna

For anyone that can help, Edna is looking for a sliceable linguica

I thought I’d bump this thread. The info in the science direct papers are a good read for us aspiring meat nerds. The rabbit hole gets deeper!

Albertaed wrote: ↑

Tue Jan 05, 2021 15:22

The info in the science direct papers are a good read for us aspiring meat nerds.

I have at least a hundred in my collection. There is no end to it.